Dreamy Loaded Potato Soup

This thick and satisfying potato soup is my cold weather comfort food, mixing up everything you'd want in a loaded baked potato. Every spoonful is packed with flavor and always hits the spot, even with the pickiest eaters at my place.

The first time I whipped up this soup was during a rough blizzard that trapped us inside for days. Creamy potatoes, crispy bacon, and gooey cheese warmed us up and totally saved what could've been a pretty boring night. Now my kids beg for it every time the weather turns chilly.

Hearty Ingredients

• Potatoes: Use medium russet potatoes because they’re starchy and help naturally thicken things up
• Chicken broth: Forms the base flavor—grab low sodium if you want less salt
• Onion: Yellow ones are best for a mellow base that isn’t overwhelming
• Garlic: Fresh minced garlic brings way more flavor than powder
• Heavy cream: Makes every bite super rich and smooth
• Cheddar cheese: Sharp cheddar punches up the taste, but you can use a milder one for kids
• Bacon: Fry it till it’s extra crispy so it stays crunchy as a topping
• Green onions: Sliced on top, they add a pop of freshness
• Butter: Go for unsalted so you can manage how salty the soup is
• Salt and pepper: Taste as you go and tweak until it’s just right

Easy Step-by-Step

Serve It Up:

Dish the hot soup into bowls. Toss on a handful of shredded cheddar right away so it starts to melt. Sprinkle with crunchy bacon and green onions. If you’re into it, a spoonful of sour cream in the middle takes things up a notch.

Mix Everything Together:

Scrape the sautéed onion and garlic, including all that melted butter, into the pot. While the soup is still nice and warm (but not bubbling), stir in the cream. Add some salt and pepper—a little at a time. Let it all hang out on low for about 10 minutes, stirring from the bottom every so often so nothing sticks while the flavors come together.

Blend Up the Soup:

When the potatoes are fork-tender, fish out about a third with a slotted spoon and keep them on the side. Puree the rest with an immersion blender until you get a thick, still lumpy texture. Don’t want to dig out the blender? A potato masher works. Drop the chunks back into the pot for a bit of bite.

Sauté the Veggies:

While the potatoes simmer, warm up butter in a pan over medium without letting it brown. Toss in diced onion for 3 minutes to get soft, then stir in the garlic for another couple minutes until everything smells amazing but isn’t browned. This lays down great flavor for the soup.

Boil the Potatoes:

Pop peeled, diced potatoes in a big pot, pour in broth so everything’s covered, then bring it to a full boil. Drop the heat and simmer for 15 to 20 minutes, stopping before the potatoes get mushy—they should still feel tender but not fall apart. If you overcook, you’ll lose the good texture.

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My grandma always said to fry the bacon on its own instead of tossing it in the soup pot with everything else. It takes a little extra time but guarantees bacon stays crunchy when you add it to each bowl, rather than turning chewy. Honestly, these old-school tricks handed down always make a meal memorable.

Simple Storage

It stays good in the fridge for up to 4 days, making it perfect for prepping ahead. For best texture, stash toppings and soup in separate containers. When reheating, keep the heat low and give it lots of stirring so nothing burns. If it gets too thick, just pour in a little milk or cream. The soup gets even tastier the next day.

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Swap-Out Ideas

Want it a bit lighter? Use half milk or swap in evaporated milk instead of all cream. It won’t be quite as decadent, but you still get nice richness. Yukon Gold potatoes can step in for russets if you’re after a buttery, creamy base with less mashing. Mix up the cheese with white cheddar or toss in some pepper jack for a new twist. If you’re skipping pork, try turkey bacon, or just load on extra cheese and a dash of smoked paprika for that awesome smoky flavor.

Fun Ways to Serve

Turn it into a meal by pairing with a crisp green salad and simple vinaigrette—that tang cuts through the creamy soup. Got sourdough? Scoop some out and use it as a bread bowl; even a small serving feels hearty that way. An unoaked Chardonnay or amber ale goes perfectly alongside. Want to make it more fun? Set out a toppings bar with extras like avocado, fried onions, or chopped herbs so everyone can choose their favorites.

Common Recipe Questions

→ What thickens this soup in a pinch?

If you want it extra thick, mash a few more potatoes into the mix or stir in some water blended with cornstarch or flour.

→ Is it okay to prep this soup the day before?

Definitely. Keep leftovers covered in the fridge up to three days. Just warm it up slowly on the stove, pouring in a splash of cream or broth if it's too thick.

→ What else can I sprinkle on top?

Toss on sliced green onions, more shredded cheese, crunchy bacon, a dollop of sour cream, or even a handful of croutons for crunch.

→ Could I swap in another potato?

Sure thing. Yukon Gold or red kinds turn out a silkier bowl, but russets give that classic taste most folks expect.

→ How can I make it without dairy?

Try switching out the cream for unsweetened coconut milk or a dairy-free cream, and go with vegan cheese if you like.