Loaded Potato Soup

The kitchen window was fogging up from steam, and I could hear rain tapping against the glass when I decided to make this soup on a cold Tuesday. I had a bag of russet potatoes that needed using, some bacon left over from breakfast, and a craving for something that felt like a warm blanket in a bowl. What started as a simple pantry rescue turned into one of those recipes I now make whenever someone needs comfort or when I just want to feel cozy. The smell of onions sizzling in olive oil, the way the cheese melts into golden swirls — it all happened by instinct that first time, and it worked.

I made this for my brother after he moved into his first apartment with nothing but a pot and a dream. He stood in my kitchen watching me chop potatoes, skeptical that something this simple could be filling, but after his second bowl he asked me to write it down. Now he makes it for his friends on game nights, and every time he texts me a picture of his version with way too much bacon on top. It became our thing, this soup — proof that you don't need fancy skills to feed people well.

Ingredients

• Russet potatoes: Their starchy texture breaks down beautifully when simmered, creating that thick, velvety base without needing flour or cornstarch.
• Onion and garlic: These two build the flavor foundation; cook the onion until it is soft and sweet, and let the garlic bloom for just a minute so it does not turn bitter.
• Chicken or vegetable broth: Use a quality broth because it carries the whole soup; I have learned that low-sodium versions let you control the salt better.
• Whole or 2% milk: This keeps the soup creamy without feeling too heavy, though you can swap in heavy cream if you are feeling indulgent.
• Sour cream: It adds a subtle tang that balances the richness of the cheese and makes each spoonful more interesting.
• Cheddar cheese: Sharp cheddar gives the best flavor, and freshly shredded melts smoother than pre-shredded bags with their anti-caking agents.
• Bacon: Cook it until crispy, then crumble it; the salty, smoky bits on top are non-negotiable for me.
• Green onions: They bring a fresh, bright note that cuts through all the richness right before you take a bite.
• Olive oil, salt, pepper, and paprika: Simple seasonings that let the ingredients shine; the paprika adds a hint of warmth and a lovely color.

Instructions

Start with the aromatics:

Heat 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. Stir in the minced garlic and cook for just 1 minute until your kitchen smells amazing, but watch it closely so it does not burn.

Simmer the potatoes:

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

Blend to your liking:

Use an immersion blender to puree the soup until smooth, or if you prefer texture, blend only half and leave the rest chunky. I like a mix because it feels more rustic and interesting in the mouth.

Stir in the creamy goodness:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat while stirring until the cheese melts and the soup turns silky. This takes about 5 minutes, and you will see it transform into something beautiful.

Adjust and serve:

Taste the soup and add more salt or pepper if needed, then ladle it into bowls. Top each serving with crumbled bacon, extra cheese, sliced green onions, and any other toppings you love.

Save

One winter evening, I served this soup to a friend who had just gone through a rough breakup, and she sat at my table with her hands wrapped around the bowl, barely talking but eating slowly. When she finally looked up, she said it tasted like being taken care of, and I realized that sometimes food does not need to be fancy to matter. That night, this soup became more than a recipe; it became my go-to gesture when words are not enough.

Making It Your Own

This soup is incredibly forgiving and loves when you experiment. I have added diced carrots and celery for extra vegetables, stirred in a handful of fresh spinach at the end for color, and even tossed in leftover rotisserie chicken to make it heartier. You can make it spicier with jalapeños or hot sauce, or keep it mild and kid-friendly. Some nights I use smoked paprika instead of regular for a deeper flavor, and other times I skip the bacon entirely and load up on cheese and chives for a vegetarian version that still feels indulgent.

Storing and Reheating

This soup keeps well in the fridge for up to four days, and I have found that it thickens as it sits, so you may need to thin it with a splash of broth or milk when reheating. It also freezes beautifully for up to three months; just let it cool completely before transferring it to airtight containers. When you are ready to eat, thaw it in the fridge overnight and reheat gently on the stove over low heat, stirring often to bring back that creamy consistency. I always add fresh toppings after reheating because they make it taste like you just made it.

Serving Suggestions

I love serving this soup with crusty bread or buttery garlic toast for dipping, and a simple green salad on the side to balance the richness. It is also perfect for meal prep because you can portion it into individual containers and grab one whenever you need a quick lunch. On special occasions, I set up a toppings bar with bowls of bacon, shredded cheese, sour cream, green onions, jalapeños, and even croutons, letting everyone build their own bowl.

• Pair it with a crisp white wine or a light beer if you are serving it for a casual dinner party.
• For a complete comfort meal, serve it alongside a grilled cheese sandwich cut into strips for dunking.
• Leftovers make an excellent baked potato topping the next day, creating a fun full-circle moment.

Save

This soup has filled my kitchen with warmth on more cold nights than I can count, and it never gets old. I hope it does the same for you, whether you are feeding a crowd or just yourself on a quiet evening.

Recipe FAQs

→ How do I make the soup thicker or thinner?

For a thicker consistency, mash some of the potatoes against the side of the pot before pureeing, or reduce the broth by 1/2 cup. To thin it out, add more milk or broth until you reach your desired consistency.

→ Can I make this ahead of time?

Yes, this soup prepares beautifully in advance and actually develops more flavor overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent separating.

→ What toppings work best?

Beyond the classic bacon, cheddar, and green onions, try shredded sharp cheddar, diced jalapeños for heat, sour cream dollops, crispy fried onions, or even a drizzle of hot sauce. Fresh chives or parsley add color and freshness.

→ Is this freezer-friendly?

Absolutely. Let the soup cool completely, then transfer to freezer-safe containers leaving 1 inch of space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ Can I substitute the russet potatoes?

Yukon Gold potatoes work beautifully and add a naturally buttery flavor. Red potatoes hold their shape well if you prefer a chunkier version. Avoid waxy varieties like fingerlings as they don't break down enough for the creamy base.