Save My neighbor knocked on the door one January evening holding an empty bowl and asking if I had any of that soup left. I'd made this loaded potato soup earlier that afternoon, mostly because I had too many russets sitting in the pantry and a craving for something that tasted like a hug. The smell must have drifted across the driveway. Now I make a double batch every time, because this soup has a way of disappearing before you even sit down to eat it.
I served this to my sister during a snowstorm when the power flickered on and off all night. We sat at the kitchen table with candles and oversized bowls, piling on extra bacon and cheese like it was some kind of competition. She told me it was better than anything she'd ordered at a restaurant, which might have been the dim lighting talking, but I'll take it. That night the soup became our storm tradition.
Ingredients
- Russet potatoes: These starchy giants break down beautifully when simmered, giving the soup that thick, velvety body without needing a ton of cream.
- Bacon: Cook it until it's properly crispy, because soggy bacon on top of soup is a tragedy no one should experience.
- Cheddar cheese: Sharp cheddar adds the most flavor, but if you love it mild and melty, go for medium and don't apologize.
- Sour cream: This is what gives the soup that subtle tang and extra creaminess that makes people ask what your secret is.
- Chicken or vegetable broth: Use good broth here, it's the backbone of the whole pot and you'll taste the difference.
- Onion and garlic: Sauté these until they smell like comfort itself, that's when you know you're on the right track.
- Milk: Whole milk makes it richer, but 2% works just fine if that's what you have in the fridge.
- Green onions: They add a fresh bite right at the end and make the bowl look like you tried, even on a Tuesday.
- Paprika: Just a hint of smokiness that plays so well with the bacon and cheese without stealing the show.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion, letting it soften and turn translucent for about 5 minutes. Toss in the minced garlic and stir for another minute until your kitchen smells like the beginning of something good.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, bringing everything to a boil before dropping the heat to a gentle simmer. Let the potatoes cook uncovered for 15 to 20 minutes until they're fork-tender and starting to fall apart a little.
- Blend to your liking:
- Use an immersion blender to puree the soup until it's as smooth as you want, or blend just half and leave some chunks for texture. I like it somewhere in between, creamy but with a little bite here and there.
- Stir in the richness:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then stir over low heat until the cheese melts into the soup and everything turns silky. This takes about 5 minutes, and you'll want to stir often so nothing sticks to the bottom.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or paprika if it needs it. This is your soup, make it sing the way you like it.
- Serve it loaded:
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar, sliced green onions, and anything else that makes you happy. Serve it hot and watch it disappear.
Save One night I made this for a friend who'd just had a terrible day at work, the kind where you question all your life choices. She sat at my counter, quiet and exhausted, and worked her way through a huge bowl without saying much. Halfway through, she looked up and said, this is exactly what I needed. Sometimes a soup is more than a soup.
Make It Your Own
This soup is wildly adaptable, which is one of the reasons I keep coming back to it. Toss in diced carrots or celery with the potatoes if you want more vegetables and a little sweetness. Swap the milk for heavy cream if you're feeling indulgent, or use half-and-half for something right in the middle. If you like heat, add sliced jalapeños or a few shakes of hot sauce right before serving. I've even stirred in leftover roasted chicken when I needed it to be a full meal, and it worked beautifully.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container, and honestly, it tastes even better the next day when everything has melded together. Reheat it gently on the stove over low heat, stirring often, and add a splash of milk or broth if it's thickened up too much. You can freeze it for up to three months, though the texture might be slightly different after thawing. Let it thaw in the fridge overnight, then reheat slowly and stir in a little extra sour cream to bring back that creamy consistency.
Serving Suggestions
I love serving this with crusty bread or cornbread on the side, something to soak up every last bit from the bowl. A simple green salad with a tangy vinaigrette cuts through the richness nicely if you want to balance things out. Sometimes I set out a topping bar with extra cheese, bacon, sour cream, chives, and hot sauce so everyone can build their bowl exactly how they like it.
- Pair it with a grilled cheese sandwich for the ultimate comfort meal.
- Serve it in bread bowls if you're feeling fancy or festive.
- Top with crispy fried onions for an extra crunch that takes it over the top.
Save This soup has become my go-to when I need something easy, hearty, and guaranteed to make people feel cared for. I hope it finds a spot in your regular rotation, because everyone needs a recipe like this in their back pocket.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 4 days and freezes well for 2-3 months. Reheat gently over low heat, stirring occasionally to prevent separation. You may need to add a splash of milk when reheating to restore creaminess.
- → What's the best way to achieve the smoothest texture?
Use an immersion blender directly in the pot for the smoothest results with minimal mess. If you prefer a completely velvety texture, blend the entire soup. For more body, blend only half and leave some potato chunks intact. Avoid over-blending, as potatoes can become gummy.
- → Can I make this vegetarian?
Yes, simply omit the bacon or use a plant-based bacon alternative. Swap the chicken broth for vegetable broth. The soup remains just as satisfying and creamy without the meat component.
- → How can I make this soup extra creamy?
Replace some or all of the milk with heavy cream for an ultra-rich version. You can also add an extra 1/4 cup of sour cream or stir in a small block of cream cheese at the end. For a dairy-free option, try blending in a cup of soaked cashews.
- → What toppings work best?
Classic garnishes include extra shredded cheddar, crumbled bacon, and sliced green onions. For more variety, try diced jalapeños for heat, sour cream dollops, crushed crackers, or fresh herbs like chives and parsley. Some lovers even add a drizzle of hot sauce.
- → Why did my soup turn gummy?
Over-blending potatoes releases excess starch, creating a gluey texture. To prevent this, blend just until smooth, avoid using a high-speed blender, or blend only half the soup. Adding the dairy ingredients at the end also helps maintain the proper consistency.