Creamy Loaded Potato Soup

The smell of bacon sizzling in the kitchen on a rainy Tuesday is what pulled my husband out of his home office that afternoon. I was testing a soup recipe I'd scribbled on a grocery receipt weeks earlier, half-forgotten until I spotted a bag of russet potatoes going soft in the pantry. What started as a use-it-up experiment turned into the creamiest, most soul-warming bowl of comfort we'd had in months. He stood at the stove with me, dipping his spoon in before I'd even finished the garnishes, and declared it better than any diner version he'd ever tried.

I made this for a small dinner party once, setting out bowls of toppings like a soup bar, and everyone built their own loaded masterpiece. My friend Sarah, who usually avoids anything too rich, went back for seconds and asked if I'd share the recipe on the spot. Watching people hover over a pot, debating between more bacon or more cheese, reminded me why I love cooking for others. It's not just about the food, it's about the moment when everyone stops talking and just enjoys what's in front of them.

Ingredients

• 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup that thick, velvety body without needing flour or cornstarch.
• 1 medium onion, chopped: This builds the savory foundation, and I've learned that letting it cook until truly soft makes all the difference in sweetness.
• 3 cloves garlic, minced: Fresh garlic adds a gentle warmth that powdered versions just can't match, so don't skip this step.
• 2 green onions, sliced: These bring a fresh, sharp bite that cuts through the richness and makes each spoonful feel balanced.
• 4 cups chicken or vegetable broth: I use low-sodium broth so I can control the salt myself, and vegetable broth works just as well if you're keeping it meatless.
• 1 cup whole or 2% milk: Whole milk makes it creamier, but 2% still delivers plenty of richness without feeling too heavy.
• 1/2 cup sour cream: This adds tang and body, and I stir it in at the end so it doesn't curdle from the heat.
• 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar gives the best flavor, and I always shred my own because pre-shredded cheese doesn't melt as smoothly.
• 6 slices bacon, cooked and crumbled: I cook the bacon until it's crispy, then crumble it by hand so you get uneven, satisfying bits in every bite.
• 2 tablespoons olive oil: This is just enough to sauté the onions without making the soup greasy.
• 1 teaspoon salt, or to taste: I start with less and taste as I go, especially if my broth is already salted.
• 1/2 teaspoon black pepper: Freshly cracked pepper has more punch, and it's worth the extra seconds to grind it yourself.
• 1/2 teaspoon paprika: A subtle smokiness that doesn't overpower, just deepens the flavor in a way that feels warm and familiar.

Instructions

Sauté the aromatics:

Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook until it turns soft and translucent, about 5 minutes. The kitchen will start to smell amazing, and that's your cue that you're on the right track.

Add the garlic:

Toss in the minced garlic and stir constantly for about a minute, just until it releases that unmistakable fragrance. Be careful not to let it brown, or it'll turn bitter.

Simmer the potatoes:

Add the diced potatoes and pour in the broth, then bring everything to a boil. Reduce the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes are so tender they practically fall apart when you press them with a fork.

Blend to your liking:

Use an immersion blender to puree the soup until it's silky smooth, or blend just half of it if you like a chunkier texture. I prefer a mix of both, so every spoonful has some creaminess and some bite.

Stir in the dairy and cheese:

Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring gently until the cheese melts into the soup. This takes about 5 minutes, and you'll see it transform into something luscious and golden.

Taste and adjust:

Give it a taste and add more salt, pepper, or paprika if you think it needs it. This is your chance to make it exactly how you like it.

Serve and garnish:

Ladle the hot soup into bowls and top with crumbled bacon, extra cheddar, and sliced green onions. If you're feeling adventurous, add diced tomatoes or jalapeño slices for a little extra color and heat.

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One winter evening, I made a double batch of this soup and froze half in individual containers. Weeks later, when I was too tired to think about dinner, I pulled one out and reheated it on the stove. It tasted just as good as the day I made it, maybe even better, because I didn't have to do anything but warm it up and enjoy. That's when I realized this soup wasn't just a recipe, it was a gift I could give to my future self on hard days.

Make It Your Own

This soup is incredibly forgiving and practically begs you to experiment. I've stirred in diced carrots and celery with the potatoes for extra vegetables, and the added sweetness was a welcome surprise. If you want it even richer, swap some or all of the milk for heavy cream, though I warn you, it becomes dangerously indulgent. For a kick, I've added diced jalapeños or a few shakes of hot sauce, and my spice-loving friends always ask for that version. You can also make it vegetarian by skipping the bacon and using vegetable broth, or try a plant-based bacon substitute if you want that smoky crunch without the pork.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, stored in an airtight container. When you reheat it, do so gently over low heat on the stovetop, stirring occasionally, because high heat can cause the dairy to separate. If it seems too thick after sitting, just add a splash of milk or broth to loosen it up. I've also frozen it successfully, though I leave out the sour cream and stir that in fresh after reheating, which keeps the texture smoother. Let it thaw in the fridge overnight, then warm it slowly, and it'll taste like you just made it.

Serving Suggestions

I love serving this soup with a crusty piece of sourdough or a warm dinner roll for dipping, because there's something perfect about soaking up every last bit of that creamy broth. A simple green salad on the side with a tangy vinaigrette balances the richness and makes it feel like a complete meal. If you're feeding a crowd, set out bowls of toppings like extra cheese, bacon, green onions, sour cream, and jalapeños, and let everyone build their own bowl. It turns dinner into an interactive experience, and people always get excited about customizing their servings.

• Pair it with a crisp white wine or a light beer if you're in the mood for a drink.
• For kids, skip the spice and let them add their own toppings so they feel involved.
• Leftovers make an excellent lunch the next day, especially if you pack the toppings separately so they stay fresh.

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This soup has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you as much comfort and joy as it's brought me, one warm, cheesy, bacon-topped bowl at a time.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently over low heat, stirring occasionally to prevent separation. The flavors actually deepen after sitting overnight.

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

Blend thoroughly with an immersion blender for perfectly smooth results, or mash by hand for rustic texture. The sour cream and cheddar should be stirred in off the heat to prevent graininess. Using room temperature dairy helps incorporate smoothly.

→ Can I make this vegetarian?

Absolutely. Simply use vegetable broth instead of chicken broth and omit the bacon or replace it with vegetarian bacon bits. Smoked paprika can help replicate some of that smoky flavor that bacon provides.

→ What toppings work best?

Crispy bacon, extra shredded cheddar, and sliced green onions are classics. Try adding diced jalapeños for heat, a dollop of sour cream, crushed crackers, or even a drizzle of hot sauce. Fresh chives or parsley add color and freshness.

→ Why is my soup too thick or thin?

Too thick? Add more broth or milk, a quarter cup at a time, until desired consistency. Too thin? Simmer longer to reduce, or mash additional potatoes into the base. A tablespoon of cornstarch mixed with cold water can also gently thicken without altering flavor.

→ Can I use different potato varieties?

Russets work best for their fluffy texture when cooked and easy blending. Yukon Gold offer creamier results but may produce slightly thinner soup. Red potatoes hold their shape better if you prefer chunky texture rather than smooth.