The Origins of Comfort in a Bowl

Potato soup recipes can be found in kitchens all around the world, but the classic loaded potato soup is especially popular in American comfort food traditions. It combines hearty ingredients like bacon, ham, potatoes, and cheese in a way that feels familiar and nourishing. Many people remember a version of this soup from family dinners on cold evenings or church potlucks where it was shared by the pot. Its popularity comes from its ability to feed a crowd and bring people together with simple, satisfying flavors. Today, it’s still a recipe that gets passed down through generations always a symbol of warmth and care.

Why These Ingredients Work So Well

Each ingredient in this recipe plays an important role in building layers of flavor and texture. Russet potatoes break down slightly during cooking, creating a naturally creamy base while still holding some chunks for texture. Bacon and ham give smoky, savory depth, while onions and chicken broth build a flavorful foundation. The cheese and sour cream provide creaminess and tang, balancing the richness. Even the small touch of flour and butter (roux) makes the soup thick enough to coat your spoon without being heavy. When these simple ingredients come together, the result is a soup that tastes indulgent while remaining easy to make with pantry staples.

What Makes This Potato Soup Special

Unlike thin or brothy soups, this loaded potato soup is hearty enough to serve as a full meal. It’s versatile, too you can make it ahead, freeze portions, or even customize it with vegetables like carrots, celery, or peas. The toppings also make it fun: serving the bacon, cheese, and green onions on the side lets everyone build their own perfect bowl. Pair it with crusty bread or a fresh salad, and you’ve got a dinner that works for busy weeknights or cozy weekends. This dish is more than just food it’s the kind of recipe that quickly becomes a family tradition.

Ingredients for Loaded Potato Soup

• 1 package (12 oz) bacon
• 1 ½ cups chopped onion
• 6 cups chicken broth
• 2 lb baking potatoes, peeled and cubed
• ⅔ cup butter
• ¾ cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 ½ cups (10 oz) shredded sharp Cheddar cheese, divided
• ¾ cup sliced green onions, divided

Step-by-Step Instructions

Step 1: Cook the Bacon and Onion

Cook bacon until crisp, drain, and set aside. Reserve drippings and sauté onion until softened.

Step 2: Simmer the Potatoes

Combine onion, broth, and potatoes in a stockpot. Simmer until fork-tender.

Step 3: Make the Roux

Melt butter, whisk in flour, and cook for 1 minute. Slowly add milk until creamy.

Step 4: Build the Soup Base

Add the roux mixture to the potatoes and broth. Stir in more milk, salt, and pepper until thickened.

Step 5: Add the Fillings

Mix in ham, half the bacon, sour cream, cheese, and some green onions. Heat until melted.

Step 6: Serve and Garnish

Top with the remaining bacon, cheese, and onions before serving hot.

Recipe Timing

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Nutrition Information (Per Serving – about 8 servings)

• Calories: ~420 kcal
• Protein: 18 g
• Carbohydrates: 32 g
• Fat: 24 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 890 mg

Loaded Potato Soup

1. Can I make this potato soup ahead of time?

Yes! This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to keep it creamy.

2. Can I freeze potato soup?

You can freeze it, but the texture may change slightly because of the potatoes and dairy. To fix this, stir in a little extra milk or cream when reheating.

3. What’s the best potato for soup?

Russet or Idaho potatoes are best because they soften into a creamy texture while still leaving tender chunks. Yukon Golds also work if you prefer a slightly buttery flavor.

4. Can I make this soup vegetarian?

Yes! Skip the bacon and ham, use vegetable broth instead of chicken, and add extra veggies like carrots, celery, or peas.

5. How do I make this soup thicker?

If you want it even creamier, puree part of the soup with an immersion blender before adding the cheese and bacon.