Save The smell of bacon frying on a Sunday morning always pulls everyone into the kitchen, but this time I turned that craving into something that would simmer all afternoon. I had a bag of russet potatoes sitting on the counter and decided soup was happening whether I had a recipe or not. The first batch came out grainy because I rushed the potato cooking, but by the third attempt, I learned that patience with the simmer makes all the difference between acceptable and unforgettable.
Last winter during that week when it refused to warm up above freezing, I made a triple batch and invited neighbors over for impromptu soup night. Watching people huddle over steaming bowls, debating extra bacon versus more cheese, reminded me why I bother cooking from scratch. Two hours later, the pot was scraped clean and someone asked if I could teach them how to make it.
Ingredients
- 4 large russet potatoes: These starchy potatoes break down beautifully and create that restaurant quality creamy base without much effort
- 1 medium onion: Sweet yellow onions work best here, caramelizing just enough to add depth without overpowering the delicate potato flavor
- 3 cloves garlic: Freshly minced garlic releases more oils and aroma than pre-minced, making a noticeable difference in the final taste
- 2 green onions: The bright pop of fresh onion cuts through all that richness and adds essential color contrast
- 4 cups chicken or vegetable broth: Low sodium broth lets you control the salt level, and homemade broth transforms this entirely
- 1 cup whole or 2% milk: Whole milk creates the silkiest result, but 2% works if you are watching the richness slightly
- 1/2 cup sour cream: Room temperature sour cream incorporates smoothly and adds that subtle tang that balances the cheese
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you more flavor impact, meaning you can use slightly less for the same effect
- 6 slices bacon: Thick cut bacon renders more fat and stays crisped longer on top of the hot soup
- 2 tablespoons olive oil: A neutral oil foundation that lets the vegetables shine without competing flavors
- 1 teaspoon salt: Potatoes absorb salt aggressively, so taste at the end rather than adding everything upfront
- 1/2 teaspoon black pepper: Freshly cracked pepper releases those aromatic oils that pre-ground lacks entirely
- 1/2 teaspoon paprika: Smoked paprika adds subtle depth and a beautiful reddish hue to the creamy white base
Instructions
- Build your flavor foundation:
- Heat that olive oil in a large pot over medium heat until it shimmers, then toss in your chopped onion. Let it cook slowly until it turns translucent and soft, about 5 minutes, stirring occasionally so nothing browns too fast.
- Wake up the garlic:
- Add your minced garlic to the pot and stir constantly for just 1 minute until that incredible aroma hits you. Watch closely here because burned garlic turns bitter and ruins the delicate base.
- Simmer the potatoes:
- Pour in your diced potatoes and broth, then bring everything to a rolling boil. Drop the heat to maintain a gentle simmer and let it cook uncovered for 15 to 20 minutes. Test a potato cube with a fork, and when it slides off with zero resistance, you are ready for the next step.
- Create your texture:
- Use an immersion blender directly in the pot to puree until completely smooth, or scoop out half the soup and blend it separately if you prefer some chunky bits. Either approach works, but fully blended gives you that velvety restaurant consistency.
- Add the creamy elements:
- Reduce the heat to low and stir in the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Keep stirring gently for about 5 minutes until the cheese melts completely and the soup transforms into a unified, creamy mixture.
- Taste and adjust:
- Dip in a clean spoon and taste your creation. Add more salt if the potatoes need it, or extra pepper if you want more kick, remembering that the bacon garnish will add saltiness too.
- Finish with flair:
- Ladle the hot soup into bowls and immediately top with crumbled bacon, extra cheddar, and those fresh green onions. The toppings should hit the table while the soup is still piping hot so everything starts melting together.
Save The first time I served this to my potato skeptic friend, they took one skeptical bite and immediately asked for seconds. That moment when someone who claims to hate potatoes becomes a convert is exactly why I keep refining recipes. Now it is the most requested dish whenever temperatures drop below fifty degrees.
Making It Your Own
This soup base is incredibly forgiving once you master the fundamentals. I have added roasted cauliflower to half the batch for extra nutrition without anyone noticing, and chopped broccoli works beautifully too. The key is keeping the potato ratio consistent so the texture stays rich and creamy.
Serving Suggestions
A simple green salad with vinaigrette cuts through all that richness perfectly. Crusty bread for dunking is practically mandatory according to everyone who has tried this at my table. Sometimes I serve it alongside grilled cheese sandwiches for the ultimate comfort food combination that nobody can resist.
Storage And Make Ahead Tips
This soup stores beautifully in the refrigerator for up to four days, though the texture thickens overnight as the potatoes continue absorbing liquid. When reheating, add a splash of milk to restore that velvety consistency. For freezing, skip the dairy additions until you thaw and reheat, then stir them in at the end for best results.
- Label containers with the date because freezer memory is unreliable at best
- Thaw overnight in the refrigerator rather than on the counter for food safety
- Reheat slowly over low heat to prevent the dairy from separating or becoming grainy
Save Soup weather always returns eventually, and now you have a recipe that makes those gray days something to anticipate rather than dread. There is something deeply satisfying about turning humble ingredients into something this comforting and memorable.
Recipe Guide
- → How can I make this potato dish vegetarian?
To make this a vegetarian option, simply omit the bacon and ensure you use a high-quality vegetable broth instead of chicken broth. You can also explore plant-based bacon alternatives for a similar savory crunch.
- → What's the best way to add more spice to this soup?
For an extra kick, consider adding diced jalapeños along with the potatoes during simmering, or stirring in a few dashes of your favorite hot sauce at the end. A pinch of cayenne pepper can also provide a subtle heat.
- → How do I make the soup even creamier?
To achieve a richer, more decadent texture, you can substitute some or all of the whole milk with heavy cream when stirring in the dairy. An additional tablespoon of sour cream can also boost creaminess.
- → Can I incorporate other vegetables into this dish?
Absolutely! For added nutrition and flavor, feel free to add diced carrots or celery along with the potatoes. They will cook down beautifully and complement the other ingredients, adding depth to the flavor profile.
- → Can this loaded potato dish be prepared in advance or frozen?
Yes, this dish is great for meal prep! It can be prepared ahead of time and reheats beautifully. It also freezes well; just be sure to reheat gently over low heat, adding a splash of milk or broth if needed to restore its creamy consistency.