Loaded Potato Soup

My neighbor knocked on my door one chilly November evening holding an empty bowl and asked if I had any of that potato soup left. I'd made a batch that afternoon mostly because I had too many russets sitting in the pantry, and the smell must have drifted through the hallway. That's when I realized this soup wasn't just dinner, it was the kind of thing people remember weeks later. Now I keep bacon in the freezer and extra cheddar on hand, because once you make this once, you'll be asked to make it again.

I made this for my son's friends after a soccer game, and they lined up for seconds before I'd even sat down. One kid told me his mom never made soup this good, which I'm sure wasn't true, but I still felt like I'd won something. Watching them scrape their bowls clean and fight over the last ladle made all the potato peeling worth it. It's become my go to whenever I need to feed a crowd without spending all day in the kitchen.

Ingredients

• Russet potatoes: Their starchy texture breaks down beautifully when blended, creating that thick, velvety base you want in a loaded soup.
• Bacon: Cook it until it's properly crispy, the rendered fat adds a smoky depth and the crumbled bits on top provide the crunch that makes every spoonful exciting.
• Cheddar cheese: Use sharp cheddar for bold flavor, and shred it yourself from a block because pre shredded cheese has coatings that can make your soup grainy.
• Sour cream: This is what gives the soup its tangy richness and helps balance the heaviness of the cheese and potatoes.
• Chicken or vegetable broth: A good quality broth makes all the difference, taste it before you add it because that flavor will carry through the entire pot.
• Onion and garlic: Sautéing these until soft and fragrant builds the savory foundation that keeps this soup from tasting flat or one note.
• Whole or 2% milk: This thins the soup just enough to make it spoonable rather than stiff, and adds a gentle creaminess without overwhelming the other flavors.
• Green onions: Slice these thin and sprinkle them on at the end for a pop of color and a mild, fresh bite that cuts through the richness.
• Olive oil: Use this to sauté your aromatics, it coats the vegetables evenly and prevents sticking without adding any distracting flavor.
• Paprika, salt, and black pepper: These seasonings may seem simple, but they wake up the potatoes and bring warmth without overshadowing the cheese and bacon.

Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent, about 5 minutes. Toss in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't burn and turn bitter.

Simmer the potatoes:

Add the diced russet potatoes and pour in the broth, then bring everything to a boil before reducing the heat to a gentle simmer. Let the potatoes cook uncovered for 15 to 20 minutes until they're completely fork tender and starting to break apart at the edges.

Blend to your preferred texture:

Use an immersion blender to puree the soup until it's smooth and creamy, or if you like some chunks, blend only half and leave the rest intact for texture. If using a countertop blender, work in batches and leave the lid slightly ajar to let steam escape.

Stir in the dairy and cheese:

Pour in the milk, sour cream, and shredded cheddar cheese, then add the salt, black pepper, and paprika, stirring everything over low heat until the cheese melts completely. Keep the heat gentle and stir often to prevent the bottom from scorching or the dairy from curdling.

Adjust and serve:

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

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One winter night I served this soup with a loaf of crusty bread, and my husband said it reminded him of the diner his grandparents used to take him to as a kid. We sat at the table longer than usual that night, talking about comfort food and old memories. That's when I realized some recipes do more than fill you up, they create a moment worth holding onto.

Storing and Reheating

Let the soup cool completely before transferring it to airtight containers, then store it in the fridge for up to 4 days. When reheating, do it slowly over low heat on the stovetop, stirring frequently and adding a splash of milk or broth if it's thickened too much. You can also freeze it for up to 3 months, though the texture may be slightly less silky after thawing, just whisk it well as it warms and it'll come back together beautifully.

Customizing Your Bowl

This soup is incredibly forgiving and loves to be personalized based on what you have or what you're craving. Stir in a handful of shredded rotisserie chicken for extra protein, or add a cup of diced carrots and celery with the potatoes for more vegetables. If you want heat, toss in sliced jalapeños or a few dashes of hot sauce, and if you're after even more richness, swap some or all of the milk for heavy cream.

Serving Suggestions

I like to serve this soup with a simple side salad and warm bread for dipping, but it's hearty enough to stand on its own as a complete meal. Set out small bowls of extra toppings like more bacon, shredded cheese, sour cream, chives, and even croutons so everyone can build their perfect bowl. It's also wonderful for meal prep, just portion it into individual containers and you'll have satisfying lunches ready to grab all week.

• Offer a variety of toppings on the side so everyone can customize their bowl exactly how they like it.
• Pair it with a crisp green salad or roasted vegetables to balance the richness of the soup.
• Serve it in bread bowls for a fun presentation that turns the whole meal into an edible experience.

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This soup has become my answer to cold nights, last minute guests, and those days when I just need something warm and satisfying without a lot of fuss. I hope it becomes one of those recipes you reach for again and again, the kind that makes your kitchen smell like home.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup freezes beautifully. Prepare fully, cool completely, and store in airtight containers for up to 3 months. Reheat gently over low heat, stirring occasionally to prevent separating.

→ How do I get the smoothest texture?

Use an immersion blender directly in the pot for the silkiest results. For extra-smooth soup, pass the blended base through a fine-mesh sieve before adding the cheese and dairy.

→ What toppings work best?

Beyond bacon and green onions, try shredded cheese, sour cream dollops, diced tomatoes, sliced jalapeños, or even crushed buttery crackers for added crunch and flavor contrast.

→ Can I make it vegetarian?

Absolutely. Use vegetable broth instead of chicken, skip the bacon or substitute with smoky paprika and liquid smoke, and ensure your cheese brands use vegetarian-friendly enzymes.

→ Why did my soup curdle?

Curdling happens when dairy gets too hot. Add milk, sour cream, and cheese off the heat or over very low temperature, stirring constantly. Don't let the soup boil after incorporating dairy.

→ How do I adjust the thickness?

For thicker soup, mash some potatoes against the pot's side before blending, or add a tablespoon of cornstarch mixed with cold water. To thin, simply add more broth or milk.