Classic Old Fashioned Loaded Potato Soup is a warm, comforting bowl filled with tender chunks of potatoes, creamy broth, crispy bacon bits, melted cheese, and a sprinkle of green onions. It’s the kind of soup that feels like a big, cozy hug on a chilly day and is packed with all the flavors you love in a loaded baked potato but in soup form.
I love making this soup because it’s simple, filling, and everyone always asks for seconds. The best part is tossing in plenty of bacon and cheese, which just makes everything taste extra special. I usually cook up a big batch because it reheats so well—and honestly, I often find myself sneaking a spoonful straight from the pot while it’s still simmering!
When I serve this soup, I like to add a dollop of sour cream on top and some fresh chives or green onions for a little pop of color and freshness. It’s great on its own or paired with some crusty bread for dipping. This soup has a way of making any day feel a bit warmer and happier, and it’s always a crowd-pleaser at family dinners or casual get-togethers.
Key Ingredients & Substitutions
Russet Potatoes: These are great because they get tender and fluffy when cooked. You can swap for Yukon Gold if you prefer a creamier texture, but avoid waxy potatoes since they stay too firm.
Bacon: Bacon adds smoky crunch. If you want to skip pork, try smoked turkey bacon or even sautéed mushrooms for a different flavor.
Cheddar Cheese: Sharp cheddar brings rich, melty flavor. You can substitute with Colby Jack or Monterey Jack for a milder taste.
Milk or Half-and-Half: Whole milk gives creaminess, but use half-and-half or heavy cream for an extra rich soup. For dairy-free, try unsweetened almond or oat milk with a little nutritional yeast for cheesiness.
How Do You Get the Perfect Creamy but Chunky Potato Texture?
This soup shines when it’s creamy but still has veggie and potato chunks. Here’s how to get that balance:
- After simmering potatoes, use a potato masher or immersion blender to mash about half the potatoes right in the pot.
- Don’t puree it all; leave some chunks for texture.
- Stir gently so the mashed potatoes thicken the broth without losing the soup’s body.
This way, the soup feels hearty but smooth—just like homemade comfort food should be!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and simmering without spills.
- Wooden spoon or silicone spatula – sturdy for stirring the soup and scraping the bottom as it thickens.
- Potato masher or immersion blender – lets you mash some potatoes right in the pot for creamy texture without extra dishes.
- Sharp knife and cutting board – essential for chopping bacon, veggies, and potatoes safely and efficiently.
- Slotted spoon – handy for removing cooked bacon bits without carrying extra grease into the soup.
Flavor Variations & Add-Ins
- Swap ham for cooked shredded chicken or sausage for different protein options that keep the soup hearty.
- Try adding cooked corn kernels or peas for subtle sweetness and extra texture.
- Use pepper jack cheese instead of cheddar for a mild spicy kick that livens up the classic recipe.
- Stir in chopped fresh herbs like parsley or dill at the end for a fresh, bright flavor contrast.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 3 cups whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup diced cooked ham (optional)
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
For Garnish and Serving:
- 1/4 cup chopped fresh chives or green onions
- Sour cream (optional)
- Crusty bread or cornbread
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prep and 30 minutes to cook. It’s quick enough for a cozy weeknight meal, but feel free to simmer a little longer if you want the flavors to deepen.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove it with a slotted spoon and set aside on paper towels to drain. Keep about 2 tablespoons of the bacon fat in the pot to add flavor to your soup.
2. Sauté Vegetables:
Add the butter to the pot with the bacon fat and melt over medium heat. Toss in the chopped onion, carrots, celery, and garlic. Cook, stirring often, until the veggies are soft—about 5 to 7 minutes.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. This step helps thicken your soup beautifully.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth, making sure no lumps form. Bring the soup to a boil, then lower the heat and add the diced potatoes, salt, and pepper. Let it simmer uncovered for 15-20 minutes, or until the potatoes are tender.
5. Mash Some Potatoes:
Use a potato masher or immersion blender to mash part of the potatoes right in the pot. Keep some chunks for a lovely creamy yet chunky texture.
6. Add Dairy and Cheese:
Stir in the milk or half-and-half, add the diced ham if you like, and mix in the shredded cheddar cheese. Heat gently until the cheese melts and the soup is hot. Don’t let it boil after adding the milk to keep it silky.
7. Final Touches and Serving:
Taste your soup and add more salt or pepper if needed. Serve hot, topping each bowl with the crispy bacon, extra cheddar cheese, and fresh chives or green onions. A dollop of sour cream adds a creamy tang if you like. Don’t forget your favorite crusty bread or cornbread to make it a wonderful meal.
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before cooking. Frozen potatoes may release extra moisture, so adjust the liquid slightly if needed to keep the soup creamy but not watery.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and stir well to restore the creamy texture.
What Can I Substitute for Bacon?
If you prefer a vegetarian or pork-free option, you can use smoked turkey bacon, diced ham, or even smoked paprika for that smoky flavor. Sautéed mushrooms also add a nice meaty texture.
How Do I Thicken the Soup If It’s Too Thin?
Try simmering it a few minutes longer to reduce excess liquid. You can also stir in a slurry made from 1 tablespoon flour mixed with 2 tablespoons cold water, cooking until it thickens.