Classic Old Fashioned Loaded Potato Soup is the kind of bowl that feels like a warm hug on a chilly day. It’s creamy and thick, packed with tender chunks of potatoes, crispy bacon bits, melted cheese, and topped with fresh green onions and a dollop of sour cream. This soup has all the comfort food vibes you want, with that familiar potato-and-cheese combo turning every spoonful into a little celebration.
I love making this soup because it’s simple but always a crowd-pleaser. What I really like is how you can adjust the toppings to make it your own—sometimes I throw in a little extra bacon or even some sautéed onions for a bit of extra flavor. It’s one of those recipes where leftovers taste just as good the next day, so I always end up making a big pot and looking forward to seconds.
My favorite way to serve this soup is with warm, crusty bread on the side, perfect for dipping and soaking up every last bit. It’s also a meal that brings back memories of cozy family dinners and lazy weekends. Whenever I make this soup, it feels like sharing a classic memory in every bowl, and that’s what keeps me coming back to it again and again.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, crispy crunch that brings this soup alive. If you want a vegetarian option, you can swap it for smoked paprika or sautéed mushrooms for a similar depth of flavor.
Potatoes: Yukon Gold and Russet potatoes work best. Yukon Gold stays creamy, while Russets break down nicely and thicken the soup. Red potatoes are less starchy but still fine if that’s what you have.
Cheese: Sharp cheddar gives the soup its classic cheesy taste. You can try Monterey Jack or Colby for a milder flavor. For dairy-free, a plant-based cheese could work, though the texture might change.
Sour Cream: Sour cream adds a touch of tanginess and creaminess. Greek yogurt is a good substitute if you want a lighter option and still keep some creaminess.
Milk or Half-and-Half: Whole milk creates a rich, smooth soup. Half-and-half or cream makes it even creamier. For lower fat versions, use 2% milk or unsweetened almond milk, but it may be less thick.
How Do You Get the Perfect Creamy Texture Without It Being Too Thin?
Getting the right creamy texture is key for loaded potato soup. Here’s how I do it:
- First, cook potatoes until very tender but not falling apart.
- Use a potato masher or immersion blender to mash part of the potatoes in the pot. Leave some chunks for texture.
- Adding flour is optional for thickening—mix it in when sautéing onions and garlic to avoid lumps.
- Whisk in milk or half-and-half gently and heat just until warm; don’t boil to keep creaminess smooth.
- Stir in cheese and sour cream last so they melt in without curdling or separating.
Taking these steps keeps your soup thick, creamy, and just the right consistency every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the potatoes and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps you mash some potatoes for creamy texture while leaving chunks.
- Measuring cups and spoons – to get the right amounts of broth, milk, and seasonings.
- Slotted spoon – handy for removing crispy bacon without the grease.
Flavor Variations & Add-Ins
- Swap bacon for cooked ham or smoked sausage for a different smoky meat flavor.
- Add diced carrots or celery with the onions for extra veggies and sweetness.
- Try pepper jack cheese instead of cheddar for a spicy kick.
- Stir in cooked corn kernels or peas for a bit of sweetness and color.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
For Garnish:
- 1/4 cup chopped fresh chives or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 25 minutes for cooking, so you should be able to enjoy a warm bowl of soup in roughly 35 minutes total.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Leave about 2 tablespoons of bacon fat in the pot to cook the vegetables.
2. Sauté Onions and Garlic:
Add the butter to the bacon fat and melt it. Then sauté the diced onion until it becomes soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute until it smells fragrant.
3. Cook the Potatoes:
Sprinkle the flour over the cooked onions and garlic (if using) and stir for 1-2 minutes to get rid of the raw flour taste. Then add the diced potatoes and chicken broth. Bring the mixture to a boil, reduce the heat, cover the pot, and let it simmer until the potatoes are tender—about 15 to 20 minutes.
4. Mash and Add Creaminess:
Once the potatoes are tender, mash some of them in the pot with a potato masher or an immersion blender. You want to leave some chunks for texture but make the soup creamy. Then stir in the milk or half-and-half, shredded cheddar cheese, and sour cream. Heat gently until the cheese melts and the soup is creamy. Avoid boiling.
5. Season and Serve:
Add salt and black pepper to taste. Ladle the soup into bowls and top with the reserved crispy bacon pieces, extra shredded cheddar, and chopped chives or green onions. Serve hot with warm crusty bread or oyster crackers for dipping.
Enjoy this delicious, comforting soup that’s full of flavor and perfect for any chilly day!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes hold a bit more moisture, so you might need to simmer the soup a little longer to reach the right thickness.
How Can I Make This Soup Dairy-Free?
Swap the milk and cheese for dairy-free alternatives like almond milk and vegan cheese. Use coconut cream or a dairy-free sour cream substitute to keep the creamy texture. Keep the heat gentle to avoid curdling.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the step before adding cheese and sour cream, then cool and refrigerate for up to 2 days. When reheating, stir in the cheese and sour cream last for the best texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
