The Loaded Potato Soup You’ll Want To Make All Winter Long

This loaded potato soup is the definition of comfort food: creamy, rich, and filled with all the flavors of a loaded baked potato. Not only is this soup garnished with bacon like a normal loaded potato, it also has some stirred in, giving the soup texture and even more rich, smoky flavor.

Cooking the onions and garlic in some of the bacon fat adds an extra layer of savoriness, and a dairy trifecta—cheddar, heavy cream, and sour cream—add both richness and flavor to the mild potatoes. 

Of course, everyone’s favorite part of loaded potato soup is the garnishes, and this soup has them in spades! Don’t be shy about adding even more goodness to your bowl—I like to top my potato soups with crushed potato chips for texture and because… potatoes!

Mash, Don’t Blend

Instead of blending the soup, you’ll use a potato masher to achieve a creamy texture. Don’t be tempted to pull out the stick blender because puréeing the soup can result in a gluey texture. If you’d like a completely smooth texture, you can pass the soup through a food mill fitted with the finest disc. 

Tips and Tricks

• The cheese: Using pre-shredded cheddar could cause your soup to come out thicker, as it contains additives to keep it from clumping. I recommend shredding your own cheese for the best flavor and texture.
• The potatoes: Russet potatoes have a high starch content, which helps them break down more easily and gives the soup a smoother consistency. You can use Yukon Gold potatoes in a pinch, but avoid red-skinned new potatoes, as they are too waxy to break down well.
• Potatoes before broth: Adding the potatoes to the pot before the broth is strategic—if you switch the order, you’re likely to splash yourself (and your stovetop) with chicken broth.

Variations and Substitutions

• Make it vegetarian: Use vegetable broth instead of chicken broth and omit the bacon (you can use vegan bacon or Bac’n Bits instead, if desired). Use olive oil or butter instead of bacon fat to cook the onion and garlic.
• Other cheeses: Feel free to stir in any type of shredded melty cheese that you prefer! Pepper Jack would be a nice way to add a spicy element.
• Garnish options: Top with chives instead of scallions, add handfuls of steamed or roasted broccoli florets, or add a few pickled jalapeño slices to each bowl. You can even double down on the potatoes by crushing a handful of salt and vinegar potato chips over the soup.