Creamy Loaded Potato Soup

The kitchen window was fogged up from the steam, and I could barely see the snow piling up outside. I had a pile of russet potatoes on the counter and a craving for something that would stick to my ribs. That afternoon, I threw together what became my go-to loaded potato soup, and by the time my neighbor knocked on the door, the whole house smelled like bacon and melted cheese. She ended up staying for two bowls.

I made this for my brother once after he helped me move furniture in the rain. He was skeptical at first because he usually only eats soup from a can, but after his third bowl, he asked if I could write down the recipe. I did, on the back of a takeout menu, and he still has it taped inside his kitchen cabinet. Every time he makes it now, he texts me a picture of the pot.

Ingredients

• 4 large russet potatoes, peeled and diced: Russets break down beautifully and give the soup that thick, creamy body without needing a ton of cream.
• 1 medium onion, chopped: This adds a sweet, savory base that you do not really taste directly, but you would miss it if it was not there.
• 3 cloves garlic, minced: Fresh garlic makes all the difference, do not skip it or use the jarred stuff if you can help it.
• 2 green onions, sliced: These go on top for a fresh, sharp bite that cuts through all the richness.
• 4 cups chicken or vegetable broth: This is your flavor foundation, so use a good quality broth or even homemade if you have it.
• 1 cup whole or 2% milk: Whole milk gives a silkier texture, but 2% works fine if that is what you have open.
• 1/2 cup sour cream: This adds tang and creaminess that balances out the cheese perfectly.
• 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar is my favorite because it has more personality, but mild works if you prefer it mellow.
• 6 slices bacon, cooked and crumbled: Crispy bacon is non-negotiable for me, it adds smokiness and crunch that makes every spoonful better.
• 2 tablespoons olive oil: Just enough to get the onions going without making the soup greasy.
• 1 teaspoon salt: Start with this amount and adjust after you add the cheese, since it brings its own saltiness.
• 1/2 teaspoon black pepper: Freshly cracked is best, it adds a little warmth without overwhelming anything.
• 1/2 teaspoon paprika: This gives a subtle sweetness and a hint of color that makes the soup look as good as it tastes.

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 see-through, about 5 minutes. Stir in the garlic and cook for just a minute more until your kitchen smells amazing.

Simmer the potatoes:

Toss in 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 so tender they fall apart when you poke them with a fork.

Blend to your liking:

Use an immersion blender right in the pot to puree the soup until it is smooth, or blend only half if you like some chunky texture. If you are using a countertop blender, do it in batches and be careful with the hot liquid.

Stir in the creamy goodness:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then stir everything over low heat until the cheese melts into the soup and it turns velvety. This takes about 5 minutes, and you will know it is ready when it coats the back of your spoon.

Taste and adjust:

Give it a taste and add more salt or pepper if it needs it. Every batch is a little different depending on your broth and cheese.

Serve it up:

Ladle the soup into bowls and top each one with crumbled bacon, extra cheese, sliced green onions, and anything else you are in the mood for. Serve it hot and watch it disappear.

Save

One winter evening, I brought a thermos of this soup to my friend who had just had a baby. She was exhausted and had not eaten anything warm all day. She sat on the couch with the soup in her lap and said it was the first time she had felt like herself in weeks. That is when I realized this recipe was not just about potatoes and cheese, it was about showing up when it mattered.

Make It Your Own

This soup is a blank canvas for whatever you have around. I have stirred in leftover roasted vegetables, added a handful of spinach at the end, and even topped it with crushed tortilla chips when I ran out of bacon. You can make it spicier with jalapeños or hot sauce, or keep it mild and kid-friendly. Some people like to add a splash of white wine when they sauté the onions, and honestly, it is delicious that way too.

Storage and Reheating

I always make a big batch because this soup keeps well in the fridge for up to four days. It also freezes beautifully, though I usually leave out the sour cream and stir it in fresh after reheating. When you warm it up, do it gently over low heat and add a little extra milk or broth to loosen it up. If you microwave it, stop and stir every minute so it heats evenly and does not get scorching hot around the edges.

Serving Suggestions

I like to serve this with crusty bread or a simple side salad to balance out all the richness. It also pairs really well with cornbread, especially if you are feeding a crowd. For a full meal, set out a topping bar with extra cheese, bacon, green onions, sour cream, and maybe some diced tomatoes or avocado.

• Offer a variety of toppings so everyone can customize their bowl exactly how they like it.
• Pair it with a crisp, cold drink or iced tea to cut through the creaminess.
• Keep the soup warm in a slow cooker if you are serving it at a gathering so people can help themselves.

Save

This soup has pulled me through cold nights, bad days, and hungry crowds more times than I can count. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup completely and let it cool before refrigerating in an airtight container for up to 3 days. The flavors often develop and improve overnight. Reheat gently over low heat, adding a splash of milk if it thickens too much.

→ How do I get the smoothest texture?

Use an immersion blender directly in the pot for the silkiest results. If using a countertop blender, work in batches and be careful with hot liquids—remove the center cap of the lid and cover with a kitchen towel to allow steam to escape safely.

→ Can I freeze leftovers?

Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly over medium-low heat, stirring frequently to prevent separation.

→ What's the best way to customize the toppings?

Beyond bacon and cheddar, try shredded rotisserie chicken, diced jalapeños for heat, crushed crackers, or a dollop of sour cream. Fresh herbs like chives or parsley add brightness and color to each bowl.

→ How can I make this vegetarian?

Simply swap the chicken broth for vegetable broth and omit the bacon. For smoky flavor without meat, add a pinch of smoked paprika or use plant-based bacon alternatives. The creamy, cheesy essence remains the same.