Tuesday night last October, the marine layer was particularly thick, and I found myself craving something substantial. This homemade loaded potato soup recipe came together from a few different ideas I had floating around. It’s the kind of meal that feels right when you need something hearty, whether it’s a cool evening or a weekend lunch. It holds its own for a casual family dinner or even a more relaxed gathering with friends.
There was one time I got a little too enthusiastic with the potato mashing, and the soup ended up closer to a thick purée. It was still good, but definitely not the textured, creamy consistency I was aiming for. The balance of tender potato pieces with the smooth broth is what makes this soup work.
Proteins and Dairy
Bacon brings a salty, smoky depth. Whole milk creates the creamy base, while sharp cheddar cheese melts into the soup and tops each bowl. These components contribute significantly to the soup’s richness.
Produce and Aromatics
Russet potatoes are the foundation here; their starchiness is key for texture. Fresh chives add a mild onion flavor and a pop of color. Garlic powder and onion powder round out the savory profile.
Pantry Staples
Unsalted butter and all-purpose flour combine to make a roux, thickening the soup. Standard salt and black pepper adjust the seasoning. I typically use whatever brand of all-purpose flour is on sale at Ralphs.
Instructions
Prepare the Bacon
Start by dicing your bacon into half-inch pieces. Cook these in a large pot or Dutch oven over medium heat until they are crispy. Remove the bacon with a slotted spoon, leaving about two tablespoons of the rendered fat in the pot.
Build the Roux and Broth
Melt the butter into the reserved bacon fat over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, to create a roux. Slowly whisk in the milk until the mixture is smooth. Bring it to a simmer, then reduce the heat to low and let it cook for five minutes, stirring occasionally, until it visibly thickens.
Cook the Potatoes
Stir in the salt, pepper, garlic powder, and onion powder. Add your diced potatoes to the pot. Bring the soup back to a simmer, then reduce the heat, cover, and cook for 15 to 20 minutes. The potatoes should be tender when pierced with a fork. Once cooked, remove the pot from the heat and mash about half of the potatoes directly in the pot using a potato masher or a sturdy fork. This helps thicken the soup.
Finish and Serve This Homemade Loaded Potato Soup
Stir in one cup of the shredded Cheddar cheese until it has melted completely into the soup. Ladle the hot soup into individual bowls. Garnish each serving with the remaining Cheddar cheese, the crispy bacon pieces you set aside earlier, and a sprinkle of fresh chives.
Notes From My Kitchen
Nonna Rosa always said that a good soup starts with good ingredients, and she wasn’t wrong. For this recipe, the quality of your bacon makes a difference. I’ve found that thicker-cut bacon holds up better in the soup and provides a more satisfying bite.
If you prefer a smoother soup without any potato chunks, an immersion blender works well here. Just be careful not to over-blend; you still want some body. I usually blend about two-thirds of the soup after the potatoes are cooked and before adding the cheese. This gives it a velvety texture while still feeling hearty.
One thing I learned the hard way is to be patient when thickening the soup. If you rush the roux or add the milk too quickly, you can end up with lumps. A steady whisk and medium heat are your friends. Also, don’t be afraid to adjust the seasoning at the end; a little extra salt or pepper can really bring out the flavors right before serving.
Variations
You can easily adjust this recipe to suit different tastes. For a smoky twist, consider adding a teaspoon of smoked paprika along with the other spices. If you want to incorporate more vegetables, finely diced carrots and celery can be sautéed with the bacon before building the roux.
Another option is to swap out some of the Cheddar for a different cheese; Monterey Jack or even a bit of smoked Gouda would work well. For a heartier meal, cooked shredded chicken or ham can be stirred in at the end, warming through with the cheese.
Storage
Leftover potato soup keeps well in an airtight container in the refrigerator for up to 3-4 days. When reheating, I usually do it gently on the stovetop, adding a splash of milk or broth if it has thickened too much. The texture of the potatoes can change slightly after refrigeration, becoming a bit softer.
Freezing this soup is possible, but the dairy content means it might separate a little upon thawing and reheating. If you plan to freeze, I recommend freezing it before adding the final cheese and chives. Thaw overnight in the fridge, then reheat slowly and stir in fresh cheese and toppings.
FAQ
Can I use different potatoes for this soup?
While russets are ideal for their starch content, you can use Yukon Golds for a slightly creamier, less starchy soup. Avoid waxy potatoes like red bliss, as they tend to hold their shape too much and don’t contribute to the soup’s thickness.
What if my soup is too thin?
If your soup isn’t thick enough after mashing some potatoes, you can make a small slurry of a tablespoon of flour or cornstarch mixed with an equal amount of cold milk or water. Whisk it into the simmering soup and cook for a few minutes until it thickens.
Can I make this soup vegetarian?
Yes, you can omit the bacon and use vegetable broth instead of just milk for the liquid base. You’ll lose some of the smoky flavor, but it will still be a satisfying potato soup. A dash of smoked paprika can help.
Nutritional Information
The estimated nutritional values for one serving of this soup, based on the ingredients listed, are approximately 675 calories. Please remember that these figures are estimates. Actual values can vary depending on specific brands, the fat content of your dairy, and the exact amount of cheese and bacon used. I usually account for this when I pick up groceries at the Trader Joe’s on Hyperion.
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Homemade Loaded Potato Soup
- Total Time: 60 minutes
- Yield: 6 servings
Description
This recipe makes a creamy potato soup loaded with bacon, cheese, and chives.
Ingredients
- 6 slices bacon, cut into 1/2-inch pieces
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 large russet potatoes, peeled and diced
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup chopped fresh chives
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
- Melt butter in the reserved bacon grease over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until thickened.
- Stir in salt, pepper, garlic powder, and onion powder.
- Add diced potatoes to the soup. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- Remove from heat. Mash about half of the potatoes with a potato masher or fork to thicken the soup.
- Stir in 1 cup of Cheddar cheese until melted.
- Ladle soup into bowls. Top with remaining Cheddar cheese, cooked bacon, and fresh chives.
Notes
- For a smoother soup, use an immersion blender to blend a portion of the soup before adding the cheese.
- Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675
