Pin My neighbor handed me a quart container of this soup one snowy afternoon, still warm from her stove. I tasted it standing in my kitchen with the door still open, snow melting on my boots. It was potato soup, but not the bland kind I remembered from cafeterias. This one had crispy bacon on top, real cheddar stirred through, and a richness that made me forget I was supposed to be working. I asked for the recipe that same evening.
I made this for my kids on a Tuesday night when I had nothing planned and everyone was grumpy. They ate two bowls each without complaining, piling on cheese and bacon like it was a competition. My youngest asked if we could have it again the next week. That almost never happens with anything green or beige, so I knew this recipe was a keeper.
Ingredients
- Russet potatoes: The starchy texture makes the soup naturally creamy when blended, no need for flour or cornstarch to thicken it.
- Onion and garlic: Sautéing these first builds a sweet, aromatic base that makes the whole pot smell like home.
- Chicken or vegetable broth: Use a good quality broth here because it carries all the flavor, thin or salty broth will show up in every spoonful.
- Whole or 2% milk: Adds creaminess without making the soup too heavy, though you can swap in cream if youre feeling indulgent.
- Sour cream: This is the secret tang that balances the richness and keeps the soup from tasting flat.
- Shredded cheddar cheese: Sharp cheddar melts beautifully and gives that classic loaded potato flavor, dont skimp on this.
- Bacon: Crispy, salty, smoky, it turns the soup from good to unforgettable.
- Green onions: A fresh, bright finish that cuts through all the richness right before you take a bite.
- Olive oil: Just enough to get the onions going without adding heaviness.
- Salt, pepper, and paprika: Simple seasonings that let the ingredients shine, paprika adds a gentle warmth and color.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion. Let it cook until soft and translucent, about 5 minutes, stirring occasionally so it doesnt brown.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute. You want it fragrant, not burnt, so keep it moving.
- Simmer the potatoes:
- Add 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 completely tender when you poke them with a fork.
- Blend to your liking:
- Use an immersion blender right in the pot to puree the soup until smooth, or blend only half if you like some chunks. If you dont have an immersion blender, carefully transfer portions to a countertop blender, but leave the lid vented so steam can escape.
- Stir in the dairy and cheese:
- Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Stir gently until the cheese melts and the soup turns silky, about 5 minutes.
- Taste and adjust:
- Sample a spoonful and add more salt, pepper, or paprika if needed. This is your chance to make it perfect.
- Serve it loaded:
- Ladle the soup into bowls and top each one with crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños, diced tomatoes, or hot sauce if you want a little kick.
Pin I brought this soup to a potluck once, worried it was too simple compared to the fancy casseroles and desserts. It was gone in twenty minutes, and three people asked me to text them the recipe before I even loaded my empty pot back into the car. Sometimes the simplest things are exactly what people crave.
Making It Your Own
This soup is forgiving and loves additions. Stir in diced carrots or celery with the potatoes for extra vegetables and a little sweetness. Swap the milk for heavy cream if you want it thicker and more luxurious. Add a handful of frozen corn in the last few minutes for a pop of color and texture. You can even use Greek yogurt instead of sour cream if thats what you have on hand.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. It also freezes well for up to three months, though the texture may be slightly less creamy after thawing. Reheat gently on the stovetop over low heat, stirring often, and add a splash of milk or broth if it thickens too much. The flavors deepen overnight, so leftovers often taste even better than the first bowl.
Serving Suggestions
Serve this soup with crusty bread, cornbread, or oyster crackers on the side for dipping and crunch. A simple green salad with a tangy vinaigrette balances the richness nicely. If youre feeding a crowd, set up a topping bar with bacon, cheese, green onions, jalapeños, hot sauce, and sour cream so everyone can customize their bowl.
- Pair it with a crisp white wine or a light beer if youre serving it for dinner guests.
- Double the batch and freeze half for an easy meal later in the month.
- Use vegetable broth and skip the bacon for a vegetarian version thats just as satisfying.
Pin This soup has become my answer to cold days, bad moods, and unexpected guests. It never lets me down.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup prepares beautifully in advance. Make it up to 2 days ahead and store in the refrigerator. The flavors actually develop and improve overnight. Reheat gently over low heat, stirring occasionally to prevent separation. Add 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 easiest method. Blend until completely smooth for a velvety consistency, or leave some chunks if you prefer texture. If using a countertop blender, work in batches and be careful with hot liquids—vent the steam and hold the lid securely with a towel.
- → Can I freeze leftover soup?
Absolutely. Cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove. The texture may change slightly after freezing, but stirring in a little extra milk or cream will restore creaminess.
- → What potatoes work best?
Russet potatoes are ideal because their high starch content creates a naturally thick, creamy base when blended. Yukon Gold also work well and hold their shape better if you prefer some chunks. Avoid waxy potatoes like red potatoes—they don't break down enough for a smooth consistency.
- → How can I make this vegetarian?
Simply swap chicken broth for vegetable broth and omit the bacon or replace it with vegetarian bacon bits, smoked paprika for smokiness, or crispy fried shallots. The rest of the ingredients are naturally vegetarian. For a vegan version, use plant-based milk, vegan cheese, and coconut yogurt or cashew cream instead of sour cream.
- → Why did my soup separate after reheating?
Dairy can sometimes separate when reheated too quickly or at too high a temperature. Always reheat over low to medium-low heat, stirring constantly. If separation occurs, whisk in a small amount of warm milk or cream to bring it back together. Using full-fat dairy also helps prevent separation.