Classic Old Fashioned Loaded Potato Soup is a warm, hearty bowl filled with tender potatoes, crispy bacon bits, melted cheddar cheese, and a dollop of cool sour cream. It’s that comforting soup that reminds you of cozy dinners and family gatherings, with a rich, creamy texture that’s both filling and satisfying.
I love making this soup when I want something simple but super tasty. The best part is how you can mix all those toppings right in, making each spoonful a little different and packed with flavor. I usually cook extra bacon so there’s plenty to sprinkle on top, and sometimes I add a pinch of green onions for a fresh bite that balances the creaminess perfectly.
This potato soup is perfect on chilly days, especially when served with some crusty bread or warm rolls. I enjoy sitting down with a big bowl, warming my hands on the mug, and feeling instantly cozy. It’s the kind of recipe that brings everyone together around the table, and I’m pretty sure it will become one of your go-to meals too!
Key Ingredients & Substitutions
Bacon: Crispy bacon adds saltiness and crunch. If you want a vegetarian option, swap it for smoked paprika or sautéed mushrooms for a smoky touch.
Potatoes: Russet or Yukon Gold are best for their starchy, creamy texture when cooked. Yukon Gold adds a buttery flavor, while Russets give a fluffier soup.
Cheese: Sharp cheddar brings a nice tang and richness. You can swap for Colby Jack or Monterey Jack if you prefer a milder taste and smoother melt.
Milk or Half-and-Half: This adds creaminess. Use whole milk for a lighter version or heavy cream for a richer soup. Non-dairy milk (like oat or cashew) can work but may change the taste slightly.
How Do I Make the Soup Thick and Creamy Without Lumps?
The key is adding the flour slowly dissolved in milk (called a slurry) and stirring constantly.
- Whisk flour into the milk or half-and-half until the mixture is smooth with no lumps.
- Pour this slurry gradually into the hot soup while stirring continuously. This helps the starch spread evenly and prevents clumps.
- Keep stirring and let the soup simmer gently until it thickens, about 5-10 minutes. If the soup is too thick, add a bit more broth or milk.
These simple steps make sure your soup has that perfect creamy texture without any floury bits.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and comfortable stirring as your soup simmers.
- Wooden spoon or heatproof spatula – lets you stir without scratching your pot.
- Whisk – perfect for mixing flour into milk smoothly and avoiding lumps.
- Knife and cutting board – for chopping onions, potatoes, bacon, and other veggies easily.
- Ladle – makes serving the hot, creamy soup simple and mess-free.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different savory twist.
- Mix in roasted corn or chopped green beans for extra veggie goodness and crunch.
- Use pepper jack cheese for a bit of spicy kick that livens up the soup.
- Add a pinch of smoked paprika or cayenne for warmth and subtle heat.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, finely chopped
- 2 carrots, finely chopped
- 4 cups peeled and diced potatoes (Russet or Yukon Gold)
- 4 cups chicken broth
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, plus extra for garnish
- ½ tsp dried thyme (optional)
- 3 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese, plus more for topping
- ½ cup sour cream
For Garnish:
- 3 green onions or chives, chopped
- Additional cooked bacon, chopped
Time Needed:
About 10 minutes prep time and 30 minutes cooking time, for a total of around 40 minutes until your soup is ready to serve.
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
Start by cooking the diced bacon in a large pot over medium heat until it’s crisp. Take the bacon out and set it aside, but keep the bacon fat in the pot. Add the chopped onion, celery, and carrots to the pot and cook them until they are soft and the onion is clear, about 5 to 7 minutes. Then stir in the garlic and cook for one more minute.
2. Add Potatoes and Broth:
Mix in the diced potatoes, salt, pepper, and thyme if you’re using it. Pour in the chicken broth. Bring everything to a boil, then lower the heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender.
3. Thicken the Soup:
In a small bowl, whisk the flour together with the milk or half-and-half until smooth. Slowly pour this mixture into the soup while stirring to keep lumps from forming. Keep cooking the soup on medium heat, stirring often until it thickens, about 5 to 10 minutes.
4. Add Cheese and Sour Cream:
Remove the soup from heat. Stir in the shredded cheddar cheese and sour cream until they melt and mix in nicely. Taste the soup and add more salt or pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with some of the cooked bacon, extra cheddar cheese, and chopped green onions or chives for a classic loaded potato soup finish. Enjoy warm with some crusty bread!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them before cooking to avoid excess water in the soup. Adjust cooking time as frozen potatoes may cook faster.
How Long Can I Store Leftover Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute milk with unsweetened almond or oat milk, and use dairy-free cheese and sour cream alternatives. The soup might be a little lighter but still delicious.
Can I Prepare This Soup Ahead of Time?
Yes, you can make the soup a day ahead. Let it cool completely before refrigerating. Reheat slowly on the stove and add extra milk if it becomes too thick.
