Loaded Potato Soup

The steam rising from a pot of potato soup on a gray afternoon has a way of making everything feel manageable. I started making this loaded version after a particularly long week when I needed something that felt like a hug in a bowl. The smell of bacon crisping in the pan, the soft sizzle of onions hitting hot olive oil, it all pulled me back into the moment. By the time I ladled the first bowl and topped it with a ridiculous amount of cheese and green onions, I knew this was going to be a regular in my kitchen. Its the kind of soup that makes you want to curl up and forget about everything else for a little while.

I made this for a group of friends during a surprise snow day, and it became the thing everyone asked for again the next winter. One friend, who claimed she didnt like potato soup, had three bowls and texted me for the recipe before she even left. Watching people pile on bacon, cheese, and green onions exactly the way they wanted reminded me that some recipes are really just delicious frameworks. Everyone gets to make it their own, and somehow that makes it even more special.

Ingredients

• 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup that creamy, velvety base without needing a ton of cream.
• 1 medium onion, chopped: This builds the savory foundation; I learned to let it cook slowly until it smells sweet and translucent, not rushed and sharp.
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, adding a warm, aromatic depth that powder just cant match.
• 2 green onions, sliced: These are for garnish, but they add a fresh, bright bite that cuts through all the richness.
• 4 cups chicken or vegetable broth: The broth is your flavor vehicle; I prefer low-sodium so I can control the seasoning myself.
• 1 cup whole or 2% milk: This keeps the soup creamy without being too heavy, though you can swap in cream if youre feeling indulgent.
• 1/2 cup sour cream: It adds tang and body, making the soup feel luxurious and balanced.
• 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar melts into the soup and gives it that classic loaded baked potato vibe.
• 6 slices bacon, cooked and crumbled: Bacon is non-negotiable for me; the smoky, salty crunch is what makes this soup feel like a treat.
• 2 tablespoons olive oil: I use this to start the aromatics; it has a cleaner flavor than butter for this particular soup.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Simple seasonings that let the potato and cheese shine, with paprika adding a subtle warmth.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook for about 5 minutes until its soft and translucent. Add the minced garlic and stir constantly for a minute until the kitchen smells amazing and the garlic is just starting to turn golden.

Simmer the potatoes:

Toss 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 so tender they break apart easily with a fork.

Blend to your preference:

Use an immersion blender to puree the soup until its as smooth as you like, or blend only half and leave the rest chunky for more texture. I usually go somewhere in the middle because I love a creamy base with a few potato chunks to bite into.

Stir in the dairy and cheese:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then stir everything over low heat until the cheese melts and the soup turns silky and rich, about 5 minutes. Taste it and adjust the seasonings if it needs more salt or a little extra pepper.

Serve it loaded:

Ladle the hot soup into bowls and top each one with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you love. This is where you get to make it your own, so dont hold back.

Pin It

There was a night I made this after a friends breakup, and we sat at my kitchen table with oversized bowls, barely talking, just eating and feeling a little bit better with every spoonful. She looked up at one point and said, This is exactly what I needed. I realized then that some recipes arent just about feeding people; theyre about giving them a moment to breathe and feel cared for. This soup has become my go-to for those kinds of nights.

Making It Your Own

One of my favorite things about this soup is how adaptable it is depending on what youre craving or what you have on hand. Ive stirred in diced carrots and celery with the potatoes for extra vegetables, and Ive swapped the milk for heavy cream when I wanted something truly decadent. If you like heat, a diced jalapeño or a few shakes of hot sauce will wake up the flavors without overpowering the creamy base. You can even make it vegetarian by using vegetable broth and skipping the bacon, or trying a smoky plant-based bacon alternative that still gives you that savory crunch.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and I actually think it tastes even better the next day after the flavors have had time to marry. I store it in an airtight container and reheat it gently on the stovetop over low heat, stirring often to keep the dairy from separating. If it thickens up too much in the fridge, just add a splash of broth or milk while reheating until it loosens to the consistency you like. You can also freeze it for up to three months; just let it cool completely before transferring it to freezer-safe containers, and thaw it in the fridge overnight before reheating.

Serving Suggestions and Toppings

I love setting out a little topping bar when I serve this soup to a crowd, because everyone has their own idea of what loaded really means. Beyond the bacon, cheese, and green onions, Ive put out diced tomatoes, extra sour cream, chives, crispy fried onions, and even crushed crackers for crunch. A slice of crusty bread or a simple side salad rounds out the meal without stealing the spotlight. The beauty of this soup is that its hearty enough to be the main event, but flexible enough to let everyone customize their bowl exactly how they want it.

• Try a drizzle of hot sauce or a sprinkle of smoked paprika for a little extra kick.
• Crusty sourdough or garlic bread makes the perfect dipper for soaking up every last bit.
• Leftover rotisserie chicken or ham can be stirred in for even more protein and heartiness.

Pin It

This loaded potato soup has become one of those recipes I turn to when I need something reliable, comforting, and just a little indulgent. I hope it brings you as much warmth and satisfaction as its brought me and the people Ive shared it with over the years.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually benefits from sitting overnight—the flavors deepen and meld together beautifully. Prepare up to 3 days in advance, store in the refrigerator, and reheat gently over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth when reheating to restore the creamy consistency.

→ How do I freeze loaded potato soup?

Cool the soup completely before transferring to airtight containers or freezer bags, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly over medium-low heat, stirring in a little milk or broth to restore creaminess. The texture remains excellent after freezing.

→ Can I make this soup vegetarian?

Yes, simply substitute vegetable broth for the chicken broth and omit the bacon. You can add smoked paprika or a few drops of liquid smoke to replicate that smoky bacon flavor, or use plant-based bacon alternatives. The cheddar cheese provides plenty of savory depth on its own as well.

→ What's the best way to blend the soup?

An immersion blender is ideal since you can blend directly in the pot without transferring hot liquid. If using a countertop blender, work in batches and never fill more than halfway—hot soup expands when blended and can cause dangerous pressure buildup. Remove the center cap of the blender lid and cover with a kitchen towel to allow steam to escape safely.

→ How can I make this soup extra creamy?

For maximum richness, replace some or all of the milk with heavy cream. You can also add an extra 1/2 cup of sour cream or a block of cream cheese during the final heating stage. Another trick: reserve a cup of the cooked potatoes before blending, mash them separately, then stir back in for a thicker, more luxurious texture.

→ What toppings work well beyond bacon and cheese?

The options are endless. Try diced jalapeños or hot sauce for heat, sour cream dollops for tang, crushed buttery crackers or croutons for crunch, fresh chives or parsley for brightness, diced tomatoes for acidity, or even a drizzle of good-quality olive oil. Chopped broccoli florets or corn kernels also make excellent additions during the simmering stage.