Save My neighbor Sarah showed up at my door one January evening with a pot of this soup, still warm under a towel. She'd made too much, she said, but I think she knew I'd had a long week. One spoonful and I understood why she'd walked through the cold to share it. The potatoes were creamy, the bacon salty and crisp, and the cheddar melted into every bite like a hug from the inside out. I asked for the recipe the next morning.
I made this for my brother's birthday dinner last March, doubling the batch because I knew his friends would show up hungry. They did. I set out bowls, spoons, and a toppings bar with extra cheese, bacon, and green onions, and everyone built their own masterpiece. My brother's girlfriend added jalapeños to hers and declared it life-changing. The pot was empty within twenty minutes.
Ingredients
- Russet potatoes: Their starch breaks down beautifully when simmered, giving the soup its signature creaminess without needing a ton of cream.
- Onion and garlic: These build the savory base, and I've learned that letting the onion cook until it's truly soft makes all the difference in sweetness.
- Chicken or vegetable broth: The backbone of flavor, and using a good-quality broth means you won't need to add much else.
- Whole or 2% milk: Keeps the soup rich without being heavy, though I've swapped in cream when I wanted to feel fancy.
- Sour cream: Adds tang and body, stirred in at the end so it doesn't curdle.
- Shredded cheddar cheese: Sharp cheddar melts into the soup and gives it that loaded baked potato vibe.
- Bacon: Crispy, salty, essential, and if you cook it in the oven on a sheet pan, cleanup is a breeze.
- Green onions: Fresh and bright, they cut through the richness right when you need it.
- Olive oil: For sautéing the aromatics without any fuss.
- Salt, black pepper, and paprika: Simple seasonings that let the potatoes and cheese shine, with paprika adding a hint of warmth and color.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion. Let it cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't burn. The kitchen will smell incredible.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth. Bring everything to a boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender and starting to fall apart.
- Blend to your liking:
- Use an immersion blender to puree the soup until smooth, or blend only half if you like some chunky texture. If using a countertop blender, work in batches and be careful with the hot liquid.
- Stir in the dairy:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Stir over low heat until the cheese melts and the soup turns creamy, about 5 minutes.
- Taste and adjust:
- Sample the soup and add more salt, pepper, or paprika if needed. Trust your taste buds.
- Serve and garnish:
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños or a drizzle of hot sauce if you're feeling bold.
Save The first time I reheated this soup, I was worried it would split or turn grainy, but it didn't. It thickened a little overnight, so I stirred in a splash of milk and it came back to life. My husband ate two bowls for lunch and told me it was better than the night before. I'm still not sure I believe him, but I didn't argue.
Make It Your Own
This soup is forgiving and flexible. I've stirred in diced carrots and celery with the potatoes for extra vegetables, and I've swapped the milk for heavy cream when I wanted something truly indulgent. You can leave the soup completely smooth or keep it chunky, and the toppings are where you get to play. I've seen people add crumbled tortilla chips, chives, even a dollop of pesto.
Storing and Freezing
Leftovers keep in the fridge for up to four days in an airtight container. The soup freezes well too, though I leave out the sour cream and cheese if I know I'm freezing it, then stir them in when I reheat. Thaw it overnight in the fridge and warm it gently on the stove, adding a little milk or broth to loosen it up if it's too thick.
Serving Suggestions
I love serving this soup with crusty bread or cornbread on the side, something to soak up every last bit. A simple green salad with a tangy vinaigrette balances the richness, and if you're feeding a crowd, set out bowls of toppings so everyone can customize their bowl. It's the kind of meal that feels both cozy and celebratory.
- Pair it with a crisp apple and walnut salad for contrast.
- Serve it in bread bowls for a fun presentation that kids and adults both love.
- Offer hot sauce, chives, and crispy fried onions as extra toppings for variety.
Save This soup has become my answer to cold nights, surprise guests, and weeks when I need something easy and satisfying. I hope it finds a place in your kitchen too.
Recipe Q&A
- → Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth and omit the bacon or substitute with plant-based bacon bits. The soup remains just as creamy and satisfying without the meat.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- → Can I use different potatoes?
Russet potatoes work best for their fluffy texture when cooked, but Yukon Gold or red potatoes can be used. Keep in mind that waxy potatoes like red potatoes won't break down as much, resulting in a chunkier texture.
- → How can I make it extra creamy?
Substitute half or all of the milk with heavy cream for richer texture. You can also add an extra 1/4 cup of sour cream or cream cheese. For the ultimate indulgence, stir in a tablespoon of butter at the end.
- → What toppings work well?
Beyond bacon, cheddar, and green onions, try shredded lettuce, sour cream dollops, diced tomatoes, sliced jalapeños, crushed crackers, or even a drizzle of hot sauce. The toppings bar approach lets everyone customize their bowl.
- → Why is my soup too thick or thin?
If too thick, add more broth or milk until desired consistency. If too thin, mash some of the potatoes against the side of the pot or make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold milk, then stir in and simmer 2-3 minutes.