Save There's something about standing over a bubbling pot of potato soup on a cold afternoon that quiets everything else. The steam rising, the smell of onions softening in olive oil, the way the potatoes break down into something silky and warm—it all happens without much fuss. I started making this loaded version after a particularly long week when I needed something that felt like a hug in a bowl. The bacon sizzling in the background, the cheese melting into golden ribbons, the bright pop of green onions—it came together so easily that I've been making it ever since.
I made this for my neighbor once after she mentioned she was too tired to cook, and she texted me three days later asking for the recipe. She said her kids fought over the last bowl. That's when I realized this wasn't just soup—it was the kind of thing that makes people feel cared for. Now I keep bacon in the freezer and potatoes in the pantry just in case someone needs it, or I do.
Ingredients
- Russet potatoes: Their starchy texture breaks down beautifully and creates that velvety base you want in a loaded soup.
- Onion and garlic: These two build the savory foundation, don't skip the step of letting them soften and bloom in the oil.
- Chicken or vegetable broth: Use a good quality broth because it carries all the flavors together, I've learned the hard way that watery broth makes watery soup.
- Whole or 2% milk: This adds creaminess without being too heavy, though you can swap in cream if you're feeling indulgent.
- Sour cream: It brings a slight tang that balances the richness of the cheese and bacon.
- Shredded cheddar cheese: Sharp cheddar melts into the soup and adds that classic loaded potato flavor.
- Bacon: Crispy, smoky, essential—cook it until it's just crisp enough to crumble without turning to dust.
- Green onions: They add a fresh, bright note that cuts through all the richness.
- Olive oil, salt, pepper, and paprika: Simple seasonings that let the ingredients shine, the paprika adds a subtle warmth.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat and add the chopped onion. Let it cook slowly until it turns soft and translucent, about 5 minutes, stirring occasionally so it doesn't brown.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute until it smells amazing and fragrant. Don't let it burn or it'll taste bitter.
- Simmer the potatoes:
- Stir in 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 fork-tender and starting to fall apart.
- Blend to your liking:
- Use an immersion blender to puree the soup until smooth, or blend only half if you like some chunky texture. If you don't have an immersion blender, carefully transfer half the soup to a countertop blender and puree in batches.
- Stir in the dairy and cheese:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat while stirring until the cheese melts completely and the soup turns creamy, about 5 minutes. Taste and adjust the seasoning as you go.
- Serve it loaded:
- Ladle the soup into bowls and top each one with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you love. Serve it hot and watch it disappear.
Save One Sunday, I made a double batch and froze half, thinking I'd save it for later. Two weeks later, I reheated it on a night when I had no energy left, and it tasted just as good as the first time. That's when this soup became my secret weapon—something I could pull out of the freezer and feel like I had my life together, even when I didn't.
Make It Your Own
This soup is endlessly flexible. I've stirred in diced carrots and celery with the potatoes for extra nutrition and a little sweetness. I've swapped the milk for heavy cream when I wanted something ridiculously rich. Once, I added diced jalapeños because I was craving heat, and it completely transformed the flavor. You can make it vegetarian by skipping the bacon and using vegetable broth, or go wild with toppings like diced tomatoes, chives, or even a drizzle of hot sauce.
Storing and Reheating
Leftover loaded potato soup keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat and stir often because dairy-based soups can separate or scorch if you rush them. If it's too thick after sitting, just whisk in a splash of milk or broth until it loosens up. I've also frozen this soup in individual portions, and it reheats perfectly—just thaw it overnight in the fridge first.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, especially with all the toppings piled on. I love serving it with crusty bread or cornbread on the side for dipping. If you want to stretch it for a crowd, pair it with a simple green salad dressed in vinaigrette to cut through the richness. On game days or casual gatherings, I set out bowls of toppings and let everyone build their own loaded bowl—it always becomes the main event.
- Serve with warm garlic bread or buttermilk biscuits.
- Add a side of roasted vegetables for extra color and nutrition.
- Set up a topping bar with bacon, cheese, green onions, sour cream, and hot sauce.
Save This loaded potato soup has become one of those recipes I turn to without thinking, the kind that feels like home no matter where I am. I hope it does the same for you.
Cooking Q&A
- → Can I make this soup ahead of time?
Yes, this soup prepares well in advance and freezes beautifully. Let it cool completely before storing in airtight containers. When reheating, warm gently over low heat to prevent the dairy from separating.
- → How do I make this vegetarian?
Omit the bacon or use a plant-based bacon alternative. Ensure you use vegetable broth instead of chicken broth. The soup remains just as creamy and satisfying without the meat.
- → Can I use frozen potatoes instead of fresh?
Frozen diced potatoes work well in a pinch. They may cook slightly faster since they're already partially cooked during processing. Adjust simmering time to 10-15 minutes until fork-tender.
- → How can I make this soup extra creamy?
Substitute part or all of the milk with heavy cream for an ultra-rich texture. You can also add an extra 1/4 cup of sour cream or cream cheese before serving for additional velvety consistency.
- → What other toppings work well?
Beyond bacon, cheese, and green onions, try diced jalapeños for heat, shredded chicken for protein, or a dollop of plain Greek yogurt. Chives, parsley, or crushed crackers also make excellent garnishes.
- → Is this soup gluten-free?
The soup is naturally gluten-free when using certified gluten-free broth and bacon. Always check labels on processed ingredients like broth, as some brands contain gluten-based additives or thickeners.