Loaded Potato Soup

The smell of bacon sizzling in the next room is what pulled me into the kitchen that afternoon. My neighbor was making her famous potato soup, and within minutes I was standing at her stove with a wooden spoon in hand, learning every step. The soup was thick, golden, and ridiculously satisfying. I went home that night and recreated it from memory, and it's been my go-to comfort meal ever since.

I made this for a small dinner party once, and everyone went quiet after the first spoonful. One friend asked if I'd been secretly taking culinary classes. I hadn't, but I did learn that a really good potato soup can make you look like a genius in the kitchen. It's now the dish I bring when someone needs comfort or celebration.

Ingredients

• Russet potatoes: These starchy potatoes break down beautifully when simmered, creating that velvety base without needing a ton of cream.
• Bacon: The smoky, crispy bits are non-negotiable for me, and I always cook extra because half of it disappears before it makes it into the soup.
• Cheddar cheese: Sharp cheddar gives the soup a bold, tangy flavor that balances the richness of the dairy.
• Sour cream: This adds a subtle tang and makes the soup taste luxurious without feeling too heavy.
• Chicken or vegetable broth: A good broth is the backbone of the soup, so use one you'd actually want to sip on its own.
• Onion and garlic: These aromatics build depth and make your kitchen smell incredible from the very start.
• Green onions: A fresh, bright garnish that cuts through the richness and adds a little color to each bowl.
• Olive oil: I use this to sauté the onions because it adds a subtle fruity note that butter sometimes overpowers.
• Paprika: Just a hint of smokiness and warmth that makes the flavor more complex.

Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat and add the chopped onion. Let it cook until it turns translucent and soft, about 5 minutes, stirring occasionally so it doesn't brown too quickly.

Add the garlic:

Toss in the minced garlic and stir constantly for about a minute. It should smell amazing and just begin to turn golden.

Simmer the potatoes:

Add the diced potatoes and pour in the broth, then bring everything to a boil. Lower the heat and let it simmer uncovered for 15 to 20 minutes until the potatoes are completely tender when you poke them with a fork.

Blend to your liking:

Use an immersion blender to puree the soup until it's smooth, or blend only half if you prefer some chunky texture. If you don't have an immersion blender, carefully transfer half the soup to a countertop blender and return it to the pot.

Stir in the dairy and cheese:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Stir gently over low heat until the cheese melts completely and the soup becomes creamy, about 5 minutes.

Taste and adjust:

Taste the soup and add more salt, pepper, or paprika if needed. This is your chance to make it exactly how you like it.

Serve and garnish:

Ladle the hot soup into bowls and top each one with crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños or diced tomatoes if you want a little kick or brightness.

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One winter evening, I served this soup with crusty bread and watched my kids scrape their bowls clean without a single complaint. My daughter, who usually avoids anything creamy, asked if we could have it again the next night. That's when I knew this recipe had earned its place in our weekly rotation.

Making It Your Own

This soup is incredibly forgiving and adaptable. If you want extra vegetables, toss in diced carrots or celery when you add the potatoes. For a richer version, swap some or all of the milk for heavy cream. If you're vegetarian, skip the bacon and use vegetable broth, or try a plant-based bacon alternative that crisps up nicely. You can also make it spicier by stirring in diced jalapeños or a few shakes of hot sauce at the end.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container. It also freezes well for up to three months, though the texture may be slightly thicker after thawing. When reheating, do it gently over low heat on the stovetop, stirring often and adding a splash of broth or milk to bring back the creamy consistency. Avoid boiling it, or the dairy can separate and look curdled.

Serving Suggestions

I love serving this soup with warm, crusty bread or buttery cornbread on the side. A simple green salad with a tangy vinaigrette balances the richness perfectly. If you're feeding a crowd, set out bowls of toppings like extra cheese, bacon, sour cream, chives, and jalapeños so everyone can customize their bowl.

• Pair it with a crisp white wine or a light beer for an easy weeknight dinner.
• Add a handful of croutons on top for extra crunch and texture.
• Serve it in bread bowls for a fun, hearty presentation that kids and adults both love.

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This loaded potato soup has become my answer to cold days, busy weeks, and moments when I just need something warm and satisfying. I hope it brings you as much comfort and joy as it's brought to my table.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 3 days or freezes for up to 3 months. Reheat gently over low heat, stirring occasionally to maintain the creamy texture.

→ What's the best way to achieve the creamiest texture?

Use russet potatoes for their high starch content, which creates natural thickness. Blend until completely smooth with an immersion blender, then finish with sour cream and cheddar for maximum creaminess.

→ Can I make this vegetarian?

Absolutely. Simply omit the bacon or substitute with plant-based bacon bits, and use vegetable broth instead of chicken broth. The cheesy potato base remains just as satisfying.

→ How do I prevent the dairy from curdling?

Add milk, sour cream, and cheese off the heat or over very low heat. Stir constantly and avoid boiling once dairy ingredients are incorporated to maintain a smooth, creamy consistency.

→ What toppings work best?

Classic toppings include extra shredded cheddar, crumbled bacon, and sliced green onions. For variety, try diced jalapeños, sour cream dollops, crushed crackers, or even a drizzle of hot sauce.

→ Can I use other potato varieties?

While russets provide the best creamy texture, Yukon Gold potatoes work well for a slightly chunkier version. Avoid waxy potatoes like red potatoes as they won't break down properly.