Save The first winter after moving to my new place, I caught a nasty cold that left me craving comfort. While shuffling around in my pajamas, I remembered my grandmother's loaded potato soup and suddenly nothing else would do. Standing over the stove with tissues stuffed in my pocket, I watched as the broth thickened around tender potato chunks, the aroma of bacon and onions slowly bringing me back to life. That steaming bowl cradled between my hands became more than soup—it was medicine.
Last Christmas Eve, when an unexpected ice storm trapped my brother and his family at our house, I scrambled to stretch dinner for three into dinner for seven. This potato soup came to the rescue, bubbling away while we played board games by candlelight after the power flickered out. We ate by lantern light, laughing as the kids piled ridiculous amounts of cheese on top, creating stringy spiderwebs with each spoonful.
Ingredients
- Russet potatoes: Their high starch content makes these the perfect potato for this soup, creating that cloud-like texture after baking that simply cant be achieved with boiling.
- Bacon: Cook it until truly crisp since it will soften slightly when stirred into the hot soup, and save that rendered fat for sauteing your onions for an extra layer of smoky flavor.
- Sharp cheddar: Splurge on a block you grate yourself instead of the pre-shredded stuff, which contains anti-caking agents that prevent that gloriously smooth melt.
- Smoked paprika: This humble little spice quietly amplifies the bacon flavor throughout the entire soup, a trick I learned after accidentally spilling some into the pot three years ago.
- Sour cream: Adding it off the heat prevents that unfortunate curdling effect and adds a tangy brightness that cuts through the richness.
Instructions
- Bake those spuds:
- Preheat your oven to 400°F and give those potatoes a good scrub and a few fork jabs before they hit the baking sheet. The aroma when they emerge 45-60 minutes later, all fluffy inside with slightly crispy skins, will make your kitchen smell like comfort itself.
- Bacon alchemy:
- While the potatoes work their magic in the oven, transform your bacon into crispy gold in a large pot over medium heat. That sizzle is the soundtrack to greatness, and reserving just two tablespoons of that rendered fat is the secret foundation of flavor.
- Aromatics base:
- Add butter to the bacon fat and toss in those diced onions, watching them turn translucent and sweet. When they look glossy and tender after about 3-4 minutes, add the garlic and inhale deeply as it releases its aromatic oils.
- Broth building:
- Pour in that chicken broth and bring everything to a gentle simmer before adding your potato chunks and seasonings. Use the back of your spoon to break up some potatoes, creating natural thickeners while leaving others intact for textural interest.
- Creamy transformation:
- Lower the heat and pour in the milk and cream like you're adding silk to the pot. Watch as the cheddar melts into golden ribbons, then stir in the sour cream and bacon, transforming the soup from good to irresistible.
- Final touches:
- Taste and adjust seasonings, remembering that cheese adds salt so go easy at first. The moment of serving should be a celebration, with each bowl topped with a snowfall of extra cheese, bacon confetti, green onion sprinkles, and that essential cloud of sour cream.
Save During a particularly difficult week when my best friend was going through a divorce, I brought over a container of this soup. We sat on her kitchen floor at midnight, eating directly from the container with two spoons, saying very little. Somehow, between the steam and the comfort, she started talking, really talking, about her fears and hopes. The soup became a third presence in the room, warming our hands and opening our hearts.
Make-Ahead Magic
The base of this soup can be made a day ahead and actually improves overnight as the flavors meld together in the refrigerator. Just hold off on adding the sour cream until youre reheating, and keep those toppings fresh and separate. My Monday night dinner prep often includes making this base, which turns Tuesday evening meals into a 15-minute affair that feels like I spent hours in the kitchen.
Serving Suggestions
This soup begs for a vehicle to dip into its creamy depths. Crusty sourdough bread with butter creates a perfect textural contrast, while a simple side salad with vinaigrette cuts through the richness. For special occasions, I serve this in hollowed-out bread bowls, which never fails to elicit wide eyes and happy sounds from guests as they tear into the soup-soaked bread after finishing the liquid portion.
Dietary Adaptations
This recipe is surprisingly adaptable for various dietary needs, though admittedly it loses a bit of its soul with each substitution. Ive made it with turkey bacon for pork-avoiding friends, used lactose-free dairy products for my sister who cant handle the real stuff, and even created a vegan version with plant milks, nutritional yeast, and coconut bacon that wasnt half bad.
- For a lighter version, replace half the heavy cream with additional milk and use light sour cream without sacrificing too much richness.
- Add cauliflower florets alongside the potatoes to increase the vegetable content while maintaining the creamy texture.
- For gluten-sensitive guests, double-check your broth labels as some contain hidden wheat derivatives as stabilizers.
Save This loaded potato soup has taught me that sometimes the most humble ingredients create the most profound comfort. Whether youre feeding a crowd or just yourself on a quiet evening, its the kind of recipe that feels like a warm embrace from someone who loves you.
Common Recipe Questions
- → Can I prepare this soup ahead of time?
Yes, you can bake the potatoes and cook the bacon the day before. Store them separately in the refrigerator. When ready to serve, simply reheat the soup gently on the stovetop, stirring occasionally to prevent scorching. Avoid boiling once you've added the cream and sour cream.
- → What type of potatoes work best?
Russet potatoes are ideal because they're starchy and break down slightly during cooking, creating a naturally thicker texture. You can also use Yukon Gold potatoes for a creamier, buttery result, though they won't contribute as much body to the broth.
- → How do I make this soup gluten-free?
This soup is naturally gluten-free as long as you use certified gluten-free chicken broth and verify that your cheese and sour cream labels are certified gluten-free. Always check ingredients carefully, as some broths and dairy products may contain hidden gluten.
- → Can I use a different cheese?
Absolutely. Gruyère adds a nutty flavor, while Monterey Jack creates a milder, smoother soup. Avoid pre-shredded cheese if possible, as anti-caking agents can make the soup grainy when melted. Always shred from a block for the best results.
- → What's the best way to achieve a creamier texture?
Blend approximately one-third of the finished soup using an immersion blender, then stir it back into the pot. This technique breaks down some potatoes while keeping others intact, creating a naturally thick and creamy consistency without flour or cornstarch.
- → Can I reduce the fat content?
Yes, substitute half the heavy cream with whole milk or use Greek yogurt instead of sour cream for a lighter version. You can also reduce bacon to 4 slices or use turkey bacon. The soup will be less rich but still delicious and satisfying.