Loaded Potato Soup

The first snowfall of last winter had my apartment feeling like an icebox, and I found myself craving something that would warm me from the inside out. I raided my pantry and discovered a bag of russet potatoes that had been sitting there since fall, along with some bacon leftover from weekend brunch. That impromptu soup session turned into what my roommate now calls 'the snow day miracle' and has since become my go-to comfort food whenever life feels overwhelming.

I made this for my friend Sarah when she was going through a tough breakup, and she showed up at my door three days later asking if I had more. Something about that combination of salty bacon, sharp cheddar, and pillowy potatoes just hits different when you need a hug in a bowl. Now she texts me every time she makes it, usually with a photo of her cozy setup and a caption about how its better than therapy.

Ingredients

• 4 large russet potatoes: These starchy potatoes break down beautifully and create that silky texture we are after
• 1 medium onion: Yellow onions work perfectly here, becoming sweet and mellow as they sauté
• 3 cloves garlic: Fresh is best, and mincing it yourself releases all those aromatic oils
• 2 green onions: The green parts add a fresh pop that cuts through all that richness
• 4 cups chicken or vegetable broth: Low sodium is your friend here since we are controlling the salt ourselves
• 1 cup whole or 2% milk: Skim will make it too thin, but do not worry if that is all you have
• 1/2 cup sour cream: Room temperature is key so it does not seize when you add it
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you the most flavor bang for your buck
• 6 slices bacon: Thick cut will stay crunchier, but regular works just fine too
• 2 tablespoons olive oil: For sautéing those aromatics into submission
• 1 teaspoon salt: Start here and adjust at the end
• 1/2 teaspoon black pepper: Freshly ground makes all the difference
• 1/2 teaspoon paprika: Smoked paprika adds an extra layer of depth if you have it

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Build your flavor foundation:

Heat that olive oil in your large pot over medium heat, then toss in your chopped onion and let it soften until translucent, stirring occasionally to prevent any sticking

Wake up the garlic:

Stir in your minced garlic and cook for just one minute until it becomes fragrant, keeping a close eye so it does not brown and turn bitter

Get those potatoes going:

Add your diced potatoes to the pot, pour in the broth, and bring everything to a boil before reducing to a gentle simmer

Let them get tender:

Cook uncovered for 15 to 20 minutes until a fork slides easily through the potatoes

Create your texture:

Use an immersion blender to puree until smooth, or blend just half if you prefer some chunks for contrast

Make it creamy:

Stir in the milk, sour cream, cheddar, salt, pepper, and paprika over low heat until the cheese melts and everything is beautifully combined

Taste and adjust:

This is your moment to add more salt or pepper if it needs it

Finish with flair:

Ladle into bowls and top with crumbled bacon, extra cheese, and those bright green onions

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My dad claims this soup cured his cold last winter, though I am pretty sure it was just the comfort of something warm and filling while he binge watched his favorite shows on the couch. Either way, I keep a batch in my freezer now for emergency comfort food situations.

Making It Your Own

I have discovered that adding diced carrots with the potatoes adds natural sweetness and extra nutrition without changing the classic flavor profile. Sometimes I throw in celery too if I need to use up what is in my crisper drawer.

The Creaminess Factor

For special occasions, substituting half the milk with heavy cream creates an incredibly luxurious texture that makes everyone at the table feel spoiled. Just know that it transforms this from weeknight dinner to something that feels downright indulgent.

Getting Ahead

This soup actually tastes better the next day when all those flavors have had time to hang out and become best friends. I usually make a double batch and portion some into freezer safe containers for those nights when cooking feels impossible.

• Let the soup cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally
• Fresh toppings make all the difference, so do not garnish until you are ready to serve

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There is something profoundly satisfying about watching a bowl of this soup disappear, especially when you see that contented post meal settle in around the table. Hope it brings you as much comfort as it has brought me.

Recipe FAQs

→ Can I make this vegetarian?

Yes, absolutely. To make this vegetarian-friendly, simply omit the bacon or use a plant-based bacon alternative. Also, ensure you use vegetable broth instead of chicken broth for the base.

→ Can I prepare this dish in advance?

This potato dish is excellent for meal prep! You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days. It also freezes well; just reheat gently on the stovetop or in the microwave before serving.

→ What type of potatoes are best for this?

Russet potatoes are highly recommended for this preparation. Their high starch content breaks down beautifully during cooking, contributing to the rich, creamy texture of the soup when blended.

→ How can I add more spice to this?

For an extra kick, you can easily incorporate diced jalapeños directly into the soup while simmering the potatoes, or add a few dashes of your favorite hot sauce at the end. A pinch of cayenne pepper also works well.

→ Can I use different types of cheese?

While cheddar is classic, feel free to experiment with other cheeses! Smoked gouda, Gruyère, or even a sharp white cheddar would lend their unique flavors and melt beautifully into the creamy base.