Save The steam rising from a pot of loaded potato soup on a cold weeknight has this way of making the whole kitchen feel like a refuge. I started making this recipe on autopilot after long days, drawn to how straightforward it is and how much comfort it delivers with minimal fuss. The smell of onions hitting warm olive oil, followed by garlic, became my signal that dinner was going to be okay. There's something about the way potatoes break down into creaminess, how cheese melts into every spoonful, and how bacon adds that salty crunch that just works. It's the kind of soup that doesn't ask much of you but gives back everything.
I made this soup for a small gathering once, setting out bowls of bacon, cheese, green onions, and sour cream like a little topping bar. Watching people customize their bowls, some piling on bacon, others going heavy on the cheese, turned a simple dinner into something unexpectedly interactive. One friend added jalapeños and declared it the best version, while another kept it classic with just a sprinkle of green onion. That night taught me that this soup isn't just a recipe, it's a template for hospitality. It's flexible, forgiving, and somehow makes everyone feel taken care of.
Ingredients
- Russet potatoes: Their starchy texture is what gives this soup its creamy, velvety body without needing a ton of cream.
- Onion and garlic: These form the aromatic backbone and should be sautéed until soft and fragrant, never rushed.
- Chicken or vegetable broth: The base that carries all the flavors, choose a good quality broth because it really shows through.
- Milk and sour cream: They add richness and tang, balancing the heaviness of the cheese without making it too thick.
- Cheddar cheese: Sharp cheddar melts beautifully and adds a bold, tangy depth that defines the soup.
- Bacon: Crispy, salty, smoky, it's the textural contrast that makes each bite exciting.
- Green onions: A fresh, mild bite that brightens the richness and adds a pop of color.
- Olive oil: Used to sauté the aromatics, it provides a clean, neutral fat to start the soup.
- Salt, black pepper, and paprika: Simple seasonings that enhance without overpowering, with paprika adding a subtle warmth.
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 five minutes. Toss in the minced garlic and let it cook for just a minute, stirring constantly so it releases its fragrance without burning.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, bringing everything to a boil before reducing the heat to a gentle simmer. Let the potatoes cook uncovered for 15 to 20 minutes, until they're fork-tender and starting to break apart at the edges.
- Blend to your liking:
- Use an immersion blender to puree the soup until it's smooth and creamy, or blend only half if you prefer a chunkier texture with bits of potato throughout. If using a countertop blender, work in batches and be careful with the hot liquid.
- Stir in the dairy and cheese:
- Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring gently until the cheese melts completely and the soup becomes rich and velvety. Let it cook for about five minutes, just long enough to marry the flavors without curdling the dairy.
- Adjust and serve:
- Taste the soup and add more salt or pepper as needed, then ladle it into bowls. Top each serving with crumbled bacon, extra cheese, sliced green onions, and any other toppings you like.
Save There was a Sunday afternoon when I made this soup without planning to, just using what was already in the fridge. The potatoes were starting to sprout, the bacon had been sitting there for a week, and I had half a block of cheddar that needed using. What came out of that pot was better than I expected, thick and satisfying, and it reminded me that some of the best meals come from necessity rather than intention. I ate two bowls standing at the stove, dipping crusty bread into the creamy broth, and felt quietly proud of turning leftovers into something this good.
How to Store and Reheat
This soup stores beautifully in the fridge for up to four days in an airtight container, and it actually thickens as it sits, which I love. When reheating, do it gently over low heat on the stove, adding a splash of milk or broth to loosen it back up and stirring frequently to prevent scorching. You can also freeze it for up to three months, though the texture of the dairy may change slightly, so give it a good stir and maybe add a little fresh cream when you reheat. I've found that freezing individual portions makes it easy to pull out a quick lunch without committing to the whole batch.
Topping Ideas and Variations
The toppings are where this soup really comes alive, and I encourage you to treat them like a choose your own adventure. Beyond the classics like bacon, cheddar, and green onions, try adding a dollop of extra sour cream, a handful of crispy fried onions, or even a drizzle of hot sauce for heat. I've served this with diced tomatoes, jalapeños, chives, and even crumbled tortilla chips for crunch, and every combination has been a hit. One winter I stirred in roasted garlic and topped it with truffle oil, which felt fancy but was shockingly easy.
Making It Your Own
This recipe is forgiving and adaptable, which means you can tweak it based on what's in your pantry or what your crowd prefers. If you want it vegetarian, skip the bacon and use vegetable broth, maybe adding smoked paprika for a hint of that smoky flavor. For extra veggies, throw in diced carrots or celery with the potatoes, or stir in a handful of spinach or kale at the end for color and nutrition. You can also swap the cheddar for Gruyère or pepper jack, use Greek yogurt instead of sour cream, or make it dairy-free with plant-based milk and cheese.
- Add a pinch of cayenne or red pepper flakes if you like a little heat in every spoonful.
- For a thicker, heartier soup, mash some of the potatoes with a fork instead of blending.
- Serve it in bread bowls for a fun presentation that kids and adults both love.
Save This soup has become my go-to when I want something warm, filling, and reliable without a lot of fuss. It's the kind of recipe that makes you feel capable in the kitchen, even on the days when you're not sure what to make.
Recipe Help & Answers
- → Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally to maintain the creamy texture.
- → What type of potatoes work best?
Russet potatoes are ideal because they're starchy and break down easily when cooked, creating a naturally creamy texture. Yukon Gold potatoes also work well if you prefer a slightly buttery flavor and firmer texture.
- → How can I make this soup vegetarian?
Simply omit the bacon or use a plant-based bacon alternative, and use vegetable broth instead of chicken broth. The soup will still be rich and flavorful with the cheese and seasonings.
- → Can I use a different type of cheese?
While sharp cheddar provides classic flavor, you can substitute with Gruyère for a nuttier taste, Monterey Jack for milder flavor, or a blend of cheeses. Avoid pre-shredded cheese if possible, as freshly grated melts more smoothly.
- → How do I prevent the soup from curdling?
Add dairy products like milk and sour cream after removing the pot from high heat. Stir them in over low heat and avoid boiling once dairy is added. This gentle heating prevents curdling and maintains a smooth, creamy consistency.
- → What toppings pair well with this soup?
Classic toppings include extra shredded cheddar, crumbled bacon, sliced green onions, and sour cream. For variety, try diced tomatoes, jalapeño slices, chives, crispy fried onions, or a dollop of Greek yogurt.