Loaded Potato Soup with Cheddar

The kitchen smelled like Saturday mornings at my grandmother's house, that unmistakable blend of sizzling bacon and simmering broth that seems to erase every worry. I started making this loaded potato soup on a whim one chilly evening when my pantry was half-bare but my craving for comfort was sky-high. What began as a desperate dinner experiment turned into the recipe I now make whenever someone needs a hug in a bowl. The first spoonful always reminds me why simple ingredients, when treated with a little patience, can become something extraordinary.

I remember ladling this soup into mismatched bowls for a group of friends who showed up unannounced during a snowstorm. We piled on the bacon, extra cheese, and green onions until each bowl looked like a work of art. The laughter that filled my small kitchen that night, paired with second and third helpings, convinced me this recipe was a keeper. It became my go-to whenever I wanted to feed people something that felt like home, no matter where they came from.

Ingredients

• Russet potatoes: Their high starch content creates that velvety, thick base you crave in potato soup, and they break down beautifully when blended.
• Onion and garlic: These aromatics build a savory foundation that makes the whole pot smell like pure comfort.
• Chicken or vegetable broth: The backbone of flavor here; I learned to use low-sodium broth so I can control the salt myself.
• Whole or 2% milk: Adds creaminess without the heaviness of pure cream, though you can swap in heavy cream if you are feeling indulgent.
• Sour cream: This is the secret tangy richness that balances the cheese and gives the soup its signature depth.
• Shredded cheddar cheese: Sharp cheddar melts into silky ribbons and adds that irresistible savory punch.
• Bacon: Crispy, salty, smoky perfection that makes every spoonful feel like a celebration.
• Green onions: A fresh, bright garnish that cuts through the richness and adds a pop of color.
• Olive oil: I use this to sauté the onions; it is a lighter choice than butter and lets the other flavors shine.
• Salt, black pepper, and paprika: Simple seasonings that bring everything together, with paprika adding 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 translucent and fragrant, about 5 minutes. Toss in the minced garlic and stir constantly for a minute, letting that intoxicating aroma fill your kitchen.

Simmer the potatoes:

Stir in the diced russet potatoes and pour in the broth, bringing everything to a lively boil before reducing the heat to a gentle simmer. Let the potatoes cook uncovered for 15 to 20 minutes, until they are so tender a fork slides through them like butter.

Blend to your liking:

Use an immersion blender to puree the soup until it is silky smooth, or blend only half if you prefer a chunkier, more rustic texture. I like leaving a few potato pieces intact for that homemade feel.

Stir in the creamy goodness:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat while stirring until the cheese melts into a luscious, creamy dream. This step takes about 5 minutes, and you will know it is ready when the soup coats the back of your spoon.

Taste and adjust:

Give it a taste and tweak the seasonings to your preference, adding more salt, pepper, or a pinch of paprika if needed. Trust your palate here; every stove and every batch is a little different.

Serve and garnish:

Ladle the hot soup into bowls and top generously with crumbled bacon, extra cheddar, sliced green onions, and any other toppings your heart desires. Watching everyone customize their bowl is half the fun.

Save

One evening, my neighbor brought over fresh-baked bread, and we dipped thick slices into bowls of this soup while sitting on my porch under a blanket of stars. That simple meal, with its warmth and easy conversation, reminded me that the best recipes are the ones that bring people together without any fuss. This loaded potato soup has become my way of saying I care, whether I am serving it to family, friends, or just treating myself after a long day.

Making It Your Own

This soup loves a little creativity, so do not be afraid to experiment with add-ins like diced carrots, celery, or even a handful of spinach for extra nutrition. I have tossed in leftover rotisserie chicken to make it even heartier, and I have swapped the bacon for turkey bacon or omitted it entirely for vegetarian guests. You can also play with the spice level by adding diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper. The beauty of this recipe is that it adapts to whatever you have on hand or whatever your taste buds are craving that day.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to four days, and they somehow taste even better after the flavors have had time to meld. When reheating, I always do it gently on the stovetop over low heat, stirring often and adding a little milk or broth to loosen it up if it has thickened. You can also freeze this soup for up to three months, though I recommend leaving out the sour cream and stirring it in fresh after thawing and reheating. Just let it cool completely before transferring to freezer-safe containers, and label them so you do not forget what treasure is waiting for you.

Serving Suggestions

I love setting up a topping bar with bowls of crumbled bacon, shredded cheese, sour cream, green onions, diced tomatoes, and even crispy tortilla strips for a fun twist. Serving it alongside crusty bread, cornbread, or a simple green salad turns this into a complete meal that feels both casual and special. For a cozy night in, pair it with a crisp white wine or a cold beer, and let everyone build their perfect bowl.

• Offer a variety of toppings so everyone can make the soup their own masterpiece.
• Serve with warm, buttery bread for dipping and soaking up every last drop.
• Keep extra cheese and bacon on standby because people always want more.

Save

This loaded potato soup has earned its place in my weekly rotation, and I hope it finds a cozy spot in yours too. There is something deeply satisfying about a recipe that is equal parts simple, delicious, and endlessly adaptable.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare the soup completely and store it in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally to prevent separation.

→ What potatoes work best for this soup?

Russet potatoes are ideal because their high starch content creates a naturally creamy texture when pureed. Yukon Gold or red potatoes can be used but will yield a slightly different consistency.

→ How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. The soup will still be rich and satisfying with the cheddar and dairy base.

→ Can I use a regular blender instead of an immersion blender?

Absolutely. Work in batches, filling the blender only halfway to prevent hot soup from splattering. Vent the lid slightly to release steam, and blend until smooth before returning to the pot.

→ What other toppings work well?

Try shredded cheddar, sour cream dollops, diced tomatoes, sliced jalapeños for heat, chopped fresh chives, or even a drizzle of hot sauce. Croutons or oyster crackers add satisfying crunch.

→ How do I prevent the dairy from curdling?

Reduce the heat to low before adding milk, sour cream, and cheese. Stir constantly and avoid boiling once dairy is incorporated. This keeps the soup smooth and creamy.