The Story Behind My Loaded Potato Soup (Warning: Nostalgia Incoming)

If there were a medal for meals that warm you clear through, this loaded Potato Soup would have a spot on my kitchen’s tiny trophy shelf (which, to be honest, is just the top of the microwave). The first chilly evening each fall, I get the itch to simmer a big pot of it. I accidentally learned to love this soup when I was a broke college kid with more instant potatoes than friends—though, these days, my crew actually requests homemade. My eldest swears it cures maths homework, and maybe it does, because I rarely see unfinished equations when the soup’s out. Anyway, if you’ve got a spoon and an appetite, let’s make something delicious together. Give a wave to my dog on the way past—he’ll hover for bacon scraps.

Why This Always Hits the Spot

I make this when I’m craving the food version of a cozy sweater (which, let’s be honest, is most of January). My family goes a little wild for it—everyone dumping on so much shredded cheese that you’re basically eating potato-cheese lava. (Sometimes I try to sneak in cauliflower, but they catch me every single time. Not proud.) Also, it’s a wicked way to use up potatoes before they grow those weird sprouts that look like alien fingers. I’ll admit: I’ve definitely let the bacon stick once or twice, but scraping the bottom adds… character? Or so I tell myself.

Here’s What You’ll Need (Don’t Sweat the Small Stuff)

About 6 medium potatoes (Russets, Yukon Gold, whatever’s in the pantry—red potatoes will do if you’re in a pinch. Sometimes I leave the peels on… lazy, but tasty!)
1 onion, chopped (White, yellow, I’ve used shallots by accident and it worked)
3-4 cloves garlic (I once used garlic powder, and nobody called the food police)
4 cups chicken broth (Or veggie broth if I’m cooking for that one friend who went vegan for Lent and never went back)
1 cup sour cream (Greek yogurt works if you somehow run out—the soup police might judge, but I don’t)
1/2 cup heavy cream (I’ll swap with whole milk or even oat milk when it’s all I have—it’s not the same, but life goes on)
2 cups shredded sharp cheddar (Literally any cheddar. Sometimes I go wild and mix in pepper jack)
4-6 strips bacon (Or a handful more, because when is there too much bacon? I have tried turkey bacon; it’s fine, but don’t expect miracles)
2-3 green onions, sliced (Honestly, sometimes I forget and just use chives from the garden—or nothing, no one complains)
Salt and pepper to taste (Be generous, soup likes seasoning)

How to (Casually) Pull Off This Loaded Potato Soup

Fry the bacon. Chuck it in a big pot and cook till crispy. I usually use a Dutch oven, but any sturdy-ish pot will do. If pieces “disappear” while cooking, it’s totally normal. Resist tasting too soon, though—guilty as charged.
Soften the onions and garlic. Remove bacon, but don’t wash the pan (that’s the flavor jackpot). Toss in the onion; cook until it’s soft and smelling like home, then stir in garlic for a minute. Don’t worry if there’s a bit stuck to the bottom—it’ll mix in later.
Add the potatoes. Dice potatoes, big or small—whatever mood strikes. Dump them into the pot. I barely measure here. Season with salt, pepper, and pour in broth. Bring to a simmer and let it bubble till the potatoes are fall-apart tender (about 15-20 minutes, but who’s counting?). This is where I sneak a taste, always.
Thicken it up. Now, grab your masher (or the bottom of a sturdy cup) and mash some of the potatoes right in the pot. I like mine mostly chunky; my spouse likes it smooth, so we argue and compromise for lumpy-smooth—which is now a real texture in our house.
Creamy business. Turn heat to low. Stir in cream and sour cream. It’ll thicken a bit more here; don’t panic if it looks like a swamp for a minute, it all sorts itself out. Mix in a big handful of cheddar cheese (save some for topping)
Finish with toppings. Crumble the bacon and sprinkle some into the soup, but keep plenty for topping. Pile each bowl high with reserved cheese, bacon bits, and green onions. If you’re feeling fancy, maybe a dollop of sour cream on top?

Tricks I’ve Learned (Often The Hard Way!)

If you oversalt the soup (I’ve done this twice), a splash of cream or a diced raw potato stirred in and cooked can rescue it.
I once dumped all the cheese in at once and got a weirdly stringy, gloopy soup—now I add it slowly, and it’s way happier.
If your soup gets too thick, just add a splash of milk/broth/water. There’s no soup police.

Some Ways I’ve Tweaked (Or Ruined) It

I tried throwing in broccoli once—family vote: never again. Broccoli cheese soup is fine, but not here.
Chopped ham is surprisingly great in place of bacon (not as crunchy though).
For a smoky kick, smoked paprika is not bad! Not traditional, but fun if you’re bored.
Want it vegetarian? Skip the bacon, add smoked gouda, and a splash of soy sauce gives some heft. Actually, I think it tastes pretty grand that way—not that anyone’s asked.

What If I Don’t Have the Right Tools?

I always use a big Dutch oven because it holds heat well, but I’ve cooked this in a regular ol’ soup pot (the one with the wobbly handle) and it did the job. If you don’t have a masher, a fork or even clean hands (let it cool a bit) works too. Immersion blender? Fancy, but I like the lumps. No worries if you don’t have one.

Keeping Leftovers (In Theory)

Soup does keep in the fridge for up to 3 days, tightly covered, but honestly—in my house it never lasts more than a day! Reheats well in the microwave or on the stove. If it gets super thick overnight, just stir in a splash of milk while reheating. I tend to think it’s even better on Day Two, after the flavors really meet each other. (I wouldn’t freeze it, though. Creamy potato soup gets weirdly grainy for some reason.)

How I Like To Serve It (And a Few Traditions)

We eat this with big hunks of warm bread—whatever’s hanging around. My mum always tossed a handful of extra cheddar and a sprinkle of black pepper over hers. Sometimes I serve it with pickles on the side; my spouse says it’s sacrilege but I stand by it. Oh, and apparently, my kids like “making volcanoes” with sour cream on top. I let ’em.

Lessons I’ve Learned (By Accident)

I once tried to rush boiling the potatoes—undercooked potato pieces are not fun. Give ’em time; a watched pot never boils, but a rushed pot makes for crunchy soup. Not ideal.
Using pre-shredded bagged cheese saves time, but it sometimes stays lumpy. Neither great nor terrible, just… meh.

FAQ: I Swear These Are Real Questions People Have Asked Me

Can I make this ahead of time? Absolutely! Actually, I think it tastes better the next day—but don’t ask me why.
Can I leave out the bacon? Sure thing. It’ll still be creamy. Maybe try smoked paprika for a bit of that smoky edge.
What if I accidentally make it too thin? Just lay off the broth next time I guess—or toss in a scoop of instant potato flakes; no shame in that rescue.
Can I freeze this soup? I wouldn’t—something odd happens to the texture in the freezer, sort of like old-school mashed potatoes. You can… but probably best eaten fresh, or at least just from the fridge.
How chunky should it be? Personal thing—some folks like it smooth, I like lumpy-bumpy, but it’s your world. Taste as you go!

(Oh, by the way, if your cat tries to sneak a taste while it simmers, that’s just a sign you’re doin’ something right.)

Loaded Potato Soup Recipe: Cozy Comfort in Every Bowl