Classic Old Fashioned Loaded Potato Soup is the kind of meal that feels like a warm hug on a chilly day. It’s creamy, chunky, and packed with comforting ingredients like tender potatoes, crispy bacon, sharp cheddar cheese, and plenty of green onions. Every spoonful offers a perfect balance of flavors and textures, making it a timeless favorite.
I love making this soup when I want something that’s easy to prepare but still makes everyone at the table smile. The real secret to the best potato soup is not overcooking the potatoes so they hold their shape, giving you that great chunky texture that’s so satisfying. And, of course, topping it with a good handful of cheese, a dollop of sour cream, and those green onions makes it feel extra special.
The great thing about this soup is how versatile it is. I like to serve it with warm crusty bread or even some buttery crackers on the side. It’s perfect for a cozy dinner, and I’ve found that leftovers taste just as good — if not better — the next day. Whenever I make it, friends always ask for the recipe because it’s just so simple and delicious.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky, crispy bits that really bring life to this soup. You can swap it with turkey bacon or smoked sausage for a different twist.
Russet Potatoes: These are great because they break down slightly for creaminess but still hold shape. Yukon Gold potatoes work well too, offering a buttery flavor.
Half-and-Half: This gives the soup its creamy texture. For a lighter version, use whole milk or a blend of milk and cream. Dairy-free milk like oat or cashew can also work but may change the flavor a bit.
Cheddar Cheese: Sharp cheddar brings a nice tang and melts smoothly. If you prefer, use Colby, Monterey Jack, or a mild cheese for a softer taste.
Sour Cream: It adds richness and a little tang. Greek yogurt is a good substitute if you want something a bit lighter.
How Can I Get the Potatoes Creamy Without Turning Them to Mush?
Balancing creamy yet chunky potatoes is key here. Start by cutting potatoes into even, bite-size pieces to ensure they cook evenly. Simmer them gently instead of boiling hard to avoid falling apart.
- Cook potatoes until just tender, poke with a fork to check but don’t let them get mushy.
- Use a flour and half-and-half slurry to gently thicken the soup instead of pureeing the potatoes.
- If you want extra creaminess, mash a few potato pieces gently in the pot with a spoon, leaving the rest chunky.
Slow simmering and careful stirring help create that comforting creamy texture while keeping nice potato chunks in every bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly in one place.
- Slotted spoon – helps you remove the crispy bacon without losing the tasty fat in the pot.
- Whisk – great for mixing the flour and half-and-half slurry smoothly without lumps.
- Chef’s knife – makes chopping potatoes, onions, and veggies quick and safe.
- Ladle – handy for serving your warm, comforting soup into bowls.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham cubes to add a different meaty flavor.
- Add corn kernels or peas for a touch of sweetness and color contrast.
- Stir in shredded chicken for a more filling, protein-packed version.
- Try topping with different cheeses like pepper jack or smoked gouda to change the taste.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
Soup Base:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and diced russet potatoes
- 1 cup diced carrots
- ½ cup diced celery
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Thickening and Dairy:
- 2 cups half-and-half (or whole milk for lighter soup)
- 3 tablespoons all-purpose flour
- 1½ cups shredded sharp cheddar cheese, plus extra for garnish
- ½ cup sour cream
Toppings:
- 3 green onions, sliced
- Optional: extra bacon pieces, more cheddar cheese, chopped green onions, black pepper
How Much Time Will You Need?
This soup takes about 10 minutes of prepping and about 40 minutes to cook. You’ll spend time cooking the bacon, sautéing veggies, simmering the potatoes, and combining everything until creamy. It’s a perfect cozy meal ready in under an hour.
Step-by-Step Instructions:
1. Cook the Bacon and Veggies:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, keeping the bacon fat in the pot. Add diced onion, carrots, and celery to the pot and sauté until veggies are softened, about 5 minutes. Stir in minced garlic and cook for 30 seconds more.
2. Simmer Potatoes:
Add diced potatoes to the pot and pour in chicken broth and water. Season with salt, pepper, and thyme. Bring to a boil, then lower heat and simmer until potatoes are tender but hold their shape, about 15–20 minutes.
3. Make and Add the Creamy Slurry:
Whisk flour and half-and-half together in a small bowl until smooth. Slowly pour the slurry into the simmering soup and stir frequently. Cook for 5–7 minutes until soup thickens and becomes creamy.
4. Add Cheese and Sour Cream:
Stir shredded cheddar cheese into the soup until melted. Remove from heat and gently fold in sour cream for richness.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top with reserved crispy bacon, extra cheddar cheese, sliced green onions, and freshly ground black pepper if you like. Enjoy your loaded potato soup warm!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before cooking. Frozen potatoes can release extra moisture, so adjust the liquid amounts slightly if needed to keep the soup from becoming too watery.
How Can I Make This Soup Vegetarian?
Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoky paprika or smoked salt to give a similar depth of flavor without meat.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the step before adding the cheese and sour cream. Store it in the fridge for up to 3 days, then reheat gently and stir in the cheese and sour cream just before serving for the freshest taste.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy and prevent scorching.
