Potato Soup Recipe
Creamy and comforting, this Potato Soup Recipe is everything you’d want on a chilly night. Each spoonful is loaded with tender potatoes, smoky bacon, and melty cheddar cheese.
This satisfying dish is thickened with a homemade roux, not heavy cream, giving it a rich texture without being too heavy. Top it off with chives, sour cream, and extra cheese for the full baked potato effect.
Star Ingredients for This Cozy Potato Soup Recipe
- Potatoes – The heart of this soup. Russets give it that classic fluffiness, but Yukon Golds add buttery richness.
- Bacon – Crisp and smoky, it infuses the soup with savory depth while adding texture.
- Butter – Starts the roux and adds velvety smoothness to every bite.
- Onion & Garlic – The aromatic base that lays the groundwork for flavor.
- Flour – Thickens the soup perfectly, giving it that classic creamy texture.
- Whole Milk & Broth – A duo that brings balance between creaminess and lightness.
- Cheddar Cheese – Sharp or mild, it melts into the soup adding rich, cheesy goodness.
- Sour Cream – Adds tang and creaminess for that ultimate loaded potato feel.
How to Make Potato Soup – Quick & Cozy Steps
Start by simmering your cubed potatoes until they’re fork-tender, then drain and set aside. Meanwhile, fry bacon until crisp, reserving a spoonful of the drippings for added flavor.
Sauté onions and garlic in butter until golden, then whisk in flour to create the base. Slowly pour in milk and broth, whisking until smooth and slightly thickened.
Add back the potatoes, season to taste, and stir in sour cream, cheese, and half the bacon. Let everything come together until creamy and hot, then garnish with your favorite toppings.
Comfort Food Tips & Tasty Variations
For a silkier texture, blend half of the soup before adding the bacon, or mash a few potatoes directly in the pot for added thickness. Sharp cheddar adds punch, while mild cheddar keeps it mellow—choose based on your mood. You can easily swap in vegetable broth to make it vegetarian (just skip the bacon), and sprinkle in smoked paprika or cayenne if you’re craving a little kick.
This soup is also a fantastic blank canvas for toppings. Think crispy croutons, sliced green onions, a dollop of Greek yogurt, or even roasted corn kernels for some crunch and sweetness. Let everyone customize their own bowl for a fun, cozy meal.
Saving the Goodness: Storing & Reheating Tips
Leftovers? You’re in luck—this soup stores beautifully. Keep it in an airtight container in the fridge for up to 5 days. It also freezes well for up to 6 months. When reheating, warm it slowly on the stovetop or in the microwave, stirring occasionally to prevent separation. If it thickens too much, just add a splash of milk or broth to bring it back to life.
Loaded with comfort and flavor, this potato soup is a go-to classic you’ll return to again and again.
Loaded Potato Soup
Ingredients
- 1 tsp salt or adjust to preference
- ¾ cup sour cream
- 4 large potatoes peeled and cubed
- ¼ tsp pepper or to taste
- 2 1/2 cups whole milk
- 8 oz bacon chopped into small pieces
- 1 cup shredded cheddar cheese mild or sharp
- 4 Tbsp unsalted butter
- 2 1/2 cups chicken broth or vegetable broth
- ½ medium onion finely diced
- 2 garlic cloves minced
- ¼ cup all-purpose flour or a gluten-free 1:1 alternative
- ½ tsp salt
- Green onions for garnish
Instructions
- Fill a stockpot with water to 1 inch above the potatoes, season with ½ teaspoon salt, and boil the cubed potatoes for 8–10 minutes, or until tender enough to pierce with a knife. Drain thoroughly.
- While the potatoes cook, render the bacon in a Dutch oven over medium heat until crisp. Remove the bacon to a plate, reserving 1 tablespoon of the rendered fat in the pot.
- In the same Dutch oven, melt the butter with the reserved bacon fat, add the finely chopped onion, and sauté until softened. Stir in minced garlic and cook for 30 seconds until aromatic.
- Whisk in the flour until no lumps remain, then gradually incorporate the milk and broth while continuously whisking. Bring the mixture to a gentle boil to allow it to thicken.
- Return the drained potatoes to the pot. Season the soup with the remaining 1 teaspoon salt and ¼ teaspoon pepper, adjusting as needed.
- Fold in the sour cream, shredded cheddar, and half of the cooked bacon. Stir well and bring the soup just to a boil, then remove from heat.
- Ladle into bowls and garnish with remaining bacon and your choice of toppings.