Classic Old Fashioned Loaded Potato Soup is that warm, hearty bowl full of tender potatoes, crispy bacon bits, melted cheese, and a smooth, creamy broth. It’s everything you want on a chilly day — simple, satisfying, and packed with comforting flavors that feel like a big, cozy hug.
I love making this soup because it reminds me of home and those family dinners where everyone gathers around the table, spoons ready, eager for seconds. The best part is adding all the toppings — extra cheese, sour cream, and chives — and watching everyone make it their own. I always keep a little extra bacon on hand because it just can’t get enough crispy bacon in this soup.
My favorite way to serve this potato soup is with some warm, crusty bread on the side. It’s perfect for dipping and soaking up every last drop. Whenever I make this, it’s a guaranteed crowd-pleaser, and I’m pretty sure it’ll be one of your go-to comfort meals too!
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty crunch that really wakes up this soup. If you want a vegetarian version, try smoked paprika or sautéed mushrooms for a smoky taste without the meat.
Potatoes: Russet potatoes work best because they’re starchy and break down nicely to thicken the soup. Yukon Golds are a good alternative if you want a creamier texture.
Cheddar Cheese: Sharp cheddar brings a punch of flavor that melts smoothly. If you’re not a fan of cheddar, Colby or Monterey Jack work well too.
Sour Cream: This adds creaminess and a tiny tang that balances the richness. Greek yogurt is a great swap if you want a lighter option.
Butter and Flour (Roux): This combination thickens the soup perfectly. For a gluten-free version, use cornstarch mixed with cold water instead of flour.
How Do You Make the Soup Thick and Creamy Without It Getting Lumpy?
Making a smooth and creamy potato soup can feel tricky, but it’s all about these key steps:
- After cooking potatoes, mash part of them right in the pot to naturally thicken the soup but keep chunks for texture.
- Make a roux by slowly cooking flour in melted butter—it helps avoid lumps and builds a creamy base.
- Whisk in milk gradually to the roux while it’s on the stove to create a smooth sauce before adding it to the soup.
- Always stir the soup gently after adding the milk mixture and cook it a little longer to let everything combine nicely.
Keep an eye on heat—too hot can curdle the milk, so low and slow is the best trick here. Using an immersion blender on a small part of the soup for extra creaminess is also my favorite tip.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for cooking ingredients evenly and simmering the soup without burning.
- Wooden spoon – great for stirring the soup gently and scraping the bottom without damaging your pot.
- Potato masher or immersion blender – helps create the creamy texture by mashing some potatoes right in the pot.
- Whisk – needed to mix the roux and milk smoothly without lumps.
- Chef’s knife and cutting board – for chopping bacon, vegetables, and potatoes safely and efficiently.
Flavor Variations & Add-Ins
- Swap bacon for ham cubes for a milder, smoky flavor; great if you want a meat variation.
- Add cooked crumbled sausage to turn it into a heartier meal with extra protein.
- Stir in some steamed broccoli or corn kernels for added texture and a pop of color.
- Try adding a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
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
- 4 large potatoes, peeled and diced (about 6 cups)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- ½ cup sour cream, plus extra for garnish
- 2 tablespoons unsalted butter
- ¼ cup chopped fresh chives or green onions, plus extra for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to cook, so you’ll have a warm, hearty soup ready in about 40-45 minutes in total.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot or Dutch oven over medium heat. Add diced bacon and cook until it’s crisp. Use a slotted spoon to remove the bacon and set it aside. Leave the bacon drippings in the pot for flavor.
2. Sauté Onion and Garlic:
Add the chopped onion to the bacon drippings and sauté for about 5 minutes until the onion is soft and translucent. Stir in minced garlic and cook for another minute until fragrant.
3. Cook Vegetables and Potatoes:
Stir in the diced potatoes, carrots, and celery. Pour in the chicken broth and water. Season with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 15-20 minutes until the potatoes and vegetables are tender.
4. Make the Creamy Base (Roux):
In a small saucepan, melt butter over medium heat. Stir in flour and cook, stirring constantly for 2 minutes to form a roux. Slowly whisk in milk and cook for 4-5 minutes until the mixture thickens and bubbles.
5. Combine and Thicken Soup:
Slowly pour the milk mixture into the soup pot, stirring well. Let the soup simmer for another 5 minutes so it thickens nicely.
6. Add Creaminess and Flavor:
Use a potato masher or immersion blender to mash some potatoes, giving the soup a creamy texture but leaving some chunks for body. Stir in shredded cheddar cheese, sour cream, and chopped chives until the cheese melts and everything blends smoothly. Adjust salt and pepper to taste.
7. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with reserved crispy bacon, extra cheddar cheese, a dollop of sour cream, and chopped chives. Serve it with warm, crusty bread if you like!
Can I Use Frozen Potatoes for This Soup?
You can use frozen diced potatoes if fresh ones aren’t available, but be sure to thaw them completely and pat dry to prevent extra water from thinning the soup.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, skip the bacon and use smoked paprika or sautéed mushrooms to add a smoky flavor. You can also add ham or cooked sausage if you want a different meat.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and refrigerate. When ready to serve, reheat slowly, then add cheese and sour cream fresh to keep the flavors bright and creamy.
