Save to Pinterest My neighbor handed me a container of this soup on a freezing Tuesday, still steaming from her kitchen, and I ate it standing at my counter because I couldn't wait. The way the cheese clung to the spoon and the bacon bits settled at the bottom made me realize I'd been making potato soup wrong my whole life. She'd called it "loaded" for a reason—every spoonful had something to discover. I asked for the recipe that same evening, scribbling notes while she talked me through it over the phone. Now it's what I make when I want comfort without fuss.
The first time I made this for my family, my youngest kept asking if we could have "the cheesy potato thing" every week. My husband, who usually skips seconds, finished three bowls and declared it better than any restaurant version. I'd doubled the batch without thinking, assuming there would be leftoways for lunch. There weren't.
Ingredients
- Russet potatoes: They break down beautifully when simmered, giving the soup body and natural creaminess without needing loads of heavy cream.
- Chicken or vegetable broth: The backbone of flavor here; I prefer low-sodium so I can control the salt myself.
- Cheddar cheese: Sharp cheddar adds the most punch, but medium works if you prefer it milder or if that's what you have on hand.
- Bacon: Crispy, salty, and smoky, it's the MVP topping that makes this soup feel indulgent.
- Sour cream: Stirs in a subtle tang that balances the richness and keeps the soup from feeling one-note.
- Onion and garlic: These build the aromatic foundation; don't skip the step of letting them soften properly.
- Whole or 2% milk: Adds silkiness without making the soup too thick or cloying.
- Green onions: A fresh, bright finish that cuts through all the creamy heaviness.
- Olive oil: Just enough to sauté the aromatics without adding greasiness.
- Paprika, salt, and black pepper: Simple seasonings that let the other ingredients shine while adding warmth and depth.
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 another 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. Lower the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes break apart easily when pressed with a fork.
- Blend to your preferred texture:
- Use an immersion blender to puree the soup until it's completely smooth, or blend only half and leave some chunks for a more rustic feel. If you don't have an immersion blender, carefully transfer half the soup to a countertop blender, then return it to the pot.
- Stir in the dairy and cheese:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat while stirring gently until the cheese melts into a creamy, cohesive soup. This takes about 5 minutes; don't rush it or the cheese might clump.
- Taste and adjust:
- Sample a spoonful and add more salt, pepper, or paprika if needed. Every batch is a little different depending on your broth and cheese.
- Serve and garnish:
- Ladle the hot soup into bowls and top each serving with crumbled bacon, extra shredded cheddar, and sliced green onions. Add diced tomatoes, jalapeños, or a dollop of sour cream if you're feeling adventurous.
Save to Pinterest I brought a pot of this to a potluck once, and by the time I arrived, I was convinced it looked too plain next to the fancy casseroles and glazed meats. But it was the first dish to disappear, and two people asked if I'd share the recipe before the night was over. Sometimes the simplest things are exactly what people crave.
Making It Your Own
You can sneak in extra vegetables like diced carrots or celery along with the potatoes for added nutrition and a little sweetness. If you want it richer, swap some or all of the milk for heavy cream, though I find that makes it almost too decadent. For heat lovers, stir in diced jalapeños or a few shakes of hot sauce at the end; the creaminess tempers the spice beautifully. And if you're vegetarian, just skip the bacon and use vegetable broth, or try coconut bacon bits for a smoky crunch.
Storing and Reheating
This soup keeps well in the fridge for up to four days in an airtight container, and it actually tastes better the next day once the flavors have had time to marry. You can also freeze it for up to three months, though the texture may change slightly; just reheat it gently on the stove over low heat, stirring often and adding a splash of broth or milk to bring it back to life. I've found that freezing it before adding the bacon and green onions works best, then stirring those in fresh when serving.
Serving Suggestions
I love pairing this soup with crusty bread or garlic toast for dipping, and a simple green salad on the side to balance the richness. It's also fantastic served in bread bowls if you want to make it feel like a special occasion. If you're feeding a crowd, set up a toppings bar with bowls of bacon, cheese, sour cream, green onions, jalapeños, and hot sauce so everyone can customize their bowl.
- A crisp white wine or light beer complements the creamy, savory flavors nicely.
- Leftover soup makes an excellent base for a quick casserole topped with more cheese and breadcrumbs.
- For kids, serve it mild and let them add their own toppings so they feel involved.
Save to Pinterest This soup has become my go-to on nights when I need something warm and grounding without a lot of fuss. I hope it becomes that kind of recipe for you too, the one you make without thinking and everyone asks for again.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup freezes exceptionally well. Prepare the full batch, let it cool completely, and store in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess.
- → What's the best way to achieve the smoothest texture?
Use an immersion blender directly in the pot for the silkiest results. If you prefer some texture, blend only half the mixture and leave the rest chunky. A countertop blender works too—blend in batches and be careful with hot liquids.
- → Can I substitute the bacon for a vegetarian option?
Absolutely. Omit the bacon entirely and use vegetable broth instead of chicken broth. For smoky flavor without meat, try adding a pinch of smoked paprika or using vegetarian bacon alternatives.
- → How can I make this soup even creamier?
Replace some or all of the whole milk with heavy cream for an ultra-rich finish. You can also add an extra 1/4 cup of sour cream or stir in a small block of cream cheese until melted.
- → What other toppings work well?
Beyond bacon and green onions, try shredded cheddar, sour cream dollops, diced jalapeños for heat, or even crushed buttery crackers. Chives, parsley, or a drizzle of hot sauce add nice finishing touches.
- → How do I prevent the dairy from separating?
Add milk, sour cream, and cheese over low heat and stir constantly. Avoid boiling once dairy is incorporated—just warm through gently. This keeps the soup smooth and creamy without curdling.