Loaded Potato Soup

My kitchen smelled like Friday night before I even checked the calendar. The bacon was already sizzling, and I had a pile of russet potatoes waiting on the counter, their skins still dusty from the bag. I wasn't following a plan that day, just craving something thick and warm that tasted like comfort in a bowl. What started as a haphazard experiment with leftover cheddar and some broth turned into the kind of soup I now make whenever the weather turns or someone needs cheering up. It's the sort of recipe that forgives you and rewards you at the same time.

I made this for my sister after she moved into her first apartment with a kitchen smaller than a closet. We stood elbow to elbow at her tiny stove, and she kept sneaking bites of bacon before it made it into the pot. By the time we ladled it into mismatched bowls, the windows were fogged and the whole place smelled like a diner. She said it was the first meal that made her new place feel like home.

Ingredients

• Russet potatoes: Their starchy texture breaks down beautifully into a velvety base, and they hold their shape if you want some chunks left behind.
• Bacon: Cook it until it's crispy enough to crumble easily, and save a little of the drippings if you want to add a smoky depth to the soup.
• Cheddar cheese: Freshly shredded melts smoother than pre-shredded, and sharp cheddar gives the soup a bolder, tangier flavor.
• Sour cream: This adds a slight tang that balances the richness and keeps the soup from feeling too heavy.
• Chicken or vegetable broth: Use a good quality broth because it's the backbone of the flavor, and low-sodium gives you control over the salt.
• Onion and garlic: Sautéing them first builds a sweet, aromatic foundation that makes the whole pot taste more complex.
• Milk: Whole or 2% works best for creaminess without making it too thick, but you can swap in heavy cream if you're feeling indulgent.
• Green onions: Their fresh, mild bite cuts through the richness and adds a pop of color on top.
• Olive oil: A neutral base for sautéing that won't overpower the other flavors.
• Paprika, salt, and black pepper: Simple seasonings that enhance without competing, and paprika adds a subtle warmth and color.

Instructions

Sauté the aromatics:

Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook until it turns soft and see-through, about 5 minutes. Toss in the garlic and stir constantly for a minute until your kitchen smells amazing and the garlic just starts to turn golden.

Simmer the potatoes:

Add the diced potatoes and pour in the broth, then bring everything to a boil before dropping the heat to a gentle simmer. Let it bubble away 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 preference:

Use an immersion blender right in the pot to puree the soup until it's as smooth as you like, or blend only half and leave some chunks for texture. If you're using a countertop blender, work in batches and leave the lid slightly vented to avoid a hot soup explosion.

Stir in the dairy and cheese:

Turn the heat to low and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring gently until the cheese melts into the soup and everything turns creamy. Keep it on low heat so the dairy doesn't curdle, and stir often to keep it from sticking to the bottom.

Adjust and serve:

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

Pin It

One winter evening, I brought a thermos of this soup to a friend who'd been stuck inside with a cold for days. She texted me later that night saying it was the first thing she'd actually tasted in a week, and she ate two bowls while rewatching old sitcoms. Sometimes a recipe becomes memorable not because it's fancy, but because it shows up exactly when someone needs it.

Texture and Consistency Tips

The beauty of this soup is that you control how thick or thin, smooth or chunky it turns out. If you want it thicker, blend more of the potatoes or let it simmer a little longer uncovered so some of the liquid evaporates. For a thinner, brothier soup, add extra milk or broth a quarter cup at a time until it reaches the consistency you're after. I like mine somewhere in the middle, with enough body to coat the spoon but still pourable, and a few potato chunks left for that homemade, rustic feel.

Customizing Your Toppings

This soup is like a blank canvas for whatever you have in the fridge or whatever sounds good that day. I've topped it with everything from crispy fried onions to diced tomatoes, sliced jalapeños for heat, or even a dollop of Greek yogurt when I'm out of sour cream. My brother likes to add hot sauce and crushed tortilla chips, which sounds weird but actually works. The base is forgiving and rich enough to handle bold flavors, so don't be afraid to experiment and make it your own.

Make-Ahead and Storage Advice

This soup is one of those rare dishes that tastes even better the next day after all the flavors have had time to settle in together. Store it in an airtight container in the fridge for up to four days, and reheat it gently on the stove over low heat, adding a splash of milk or broth if it's thickened up too much. It also freezes beautifully for up to three months, though I usually leave out the sour cream and stir it in fresh after reheating so the texture stays creamy.

• Let the soup cool completely before transferring it to freezer-safe containers to avoid condensation and freezer burn.
• Label your containers with the date so you remember when you made it, because frozen soup all starts to look the same after a while.
• Thaw it overnight in the fridge and reheat slowly, stirring often, to bring back that silky consistency.

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This soup has become my go-to when I need something reliable, warm, and satisfying without a lot of fuss. It's the kind of recipe that makes you look like you spent all day in the kitchen, even though it comes together in less than an hour.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup completely, let it cool, and refrigerate for up to 3 days. The flavors actually deepen overnight. Reheat gently over low heat, adding a splash of milk if it thickens too much.

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

Use an immersion blender directly in the pot for a smooth consistency, or transfer half the soup to a countertop blender and leave some chunks for heartiness. Avoid over-blending, which can make potatoes gummy.

→ Can I freeze leftovers?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally.

→ How do I make this vegetarian?

Simply swap the chicken broth for vegetable broth and omit the bacon or replace it with smoky paprika, liquid smoke, or vegetarian bacon bits. The creamy potato and cheese flavors remain delicious.

→ What toppings work well beyond the classics?

Try shredded jalapeños for heat, diced avocado for creaminess, crushed buttery crackers, or a dollop of Greek yogurt. Chives, parsley, or even a drizzle of hot sauce add wonderful finishing touches.

→ Why did my soup turn gummy?

Over-blending or overworking potatoes releases excess starch, creating a gluey texture. Blend just until smooth, or use a potato masher for rustic results. Adding the dairy at the end also helps maintain silky consistency.