Potatoes are arguably one of the most versatile vegetables there are. You can virtually do anything with this root crop!
This recipe showcases that there’s so much we can do with the humble potato than simply deep-frying them.
Here I share with you my quick yet oh-so comforting loaded potato soup topped with all the goodness the world has to offer—aka crispy bacon and grated cheddar.
What Kind of Potatoes to Use
Potatoes may all look the same, but not all of them cook the same way. For potato soup, you want varieties that get soft and creamy as they cook without turning gluey.
I recommend using Yukon Golds or Russet potatoes. Yukon Golds give a naturally buttery flavor and a smooth texture, while Russets break down more easily, creating a thicker, creamier base. You can even use a mix of both if you like your soup with a little texture contrast.
Waxy potatoes like red or fingerling tend to stay too firm for this recipe, so skip those.
Tips for Cooking and Prepping
When making potato soup, don’t rush the base. Start with sautéed onions, garlic, and a bit of butter to build flavor. Once you add the potatoes and broth, let them simmer slowly until tender. There’s no need to boil aggressively.
Here’s my personal approach: I never mash my potatoes completely. I like to gently press some of them with a spoon to thicken the soup, but leave enough chunks for texture. It feels heartier that way.
Also, cook your bacon separately until perfectly crisp and crumble it just before serving. It keeps that amazing crunch and smokiness that makes each bite irresistible.
Recipe Variations and Substitutes
There are endless ways to make potato soup your own. If you want to lighten it up, use half milk and half broth instead of cream. For a smoky twist, add a dash of smoked paprika or roasted garlic.
If you’re vegetarian, skip the bacon and use a bit of smoked salt or a touch of liquid smoke for depth. You can also add sautéed mushrooms or roasted corn for extra heartiness.
Can You Make This Vegan?
Yes! You can absolutely make a vegan soup without losing flavor. Swap the butter for olive oil or vegan butter, use coconut milk or unsweetened almond milk for creaminess, and replace the cheese with a vegan cheddar-style melt.
If you still want that bacon-like crunch, top it with crispy fried shallots or coconut “bacon”. Both work beautifully.
Serving Suggestions
This soup is filling on its own, but pairs wonderfully with a few simple sides. Try it with a crusty baguette, a side salad with tangy vinaigrette, or even roasted veggies for extra comfort.
A sprinkle of extra cheese, chopped green onions, or a dollop of sour cream takes it to the next level. And if you’re serving it for a crowd, make a toppings bar composed of bacon bits, shredded cheese, chives, and hot sauce.
Let everyone build and customize their own bowl! I assure you, this would be a hit with kids and adults alike.
Storage and Make-Ahead Tips
Potato soup stores well in the fridge for up to 4 days, making it great for meal prep. Just let it cool completely before refrigerating, and reheat gently on the stove with a splash of broth or milk to loosen it up.
Freezing can be tricky, though. Because of the dairy, the texture might change slightly once thawed. If you plan to freeze, make the base without cream, then add it fresh when reheating. The soup freezes well (without dairy) for up to 2 months.
Loaded Potato Soup with Cheese and Bacon
Image credit: @skinnytaste
Ingredients
For the Soup Base
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 2 tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk
- ½ cup heavy cream
- Salt and pepper, to taste
For the Toppings
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- Chopped green onions or chives
- Sour cream (optional)
Optional Add-Ins
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne (for a bit of heat)
- Extra butter for richness
Instructions
- Cook the bacon. In a large pot or skillet, cook the bacon over medium heat until crisp. Remove and set aside on a paper towel to drain. Leave about 1 tablespoon of the fat in the pot.
- Sauté the aromatics. Add butter, onion, and garlic to the pot. Cook until fragrant and soft, about 3–4 minutes.
- Simmer the potatoes. Add diced potatoes and broth. Bring to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Add the dairy. Stir in milk and cream, and simmer for 5 more minutes. Use a spoon or masher to break down some of the potatoes for a creamy yet chunky texture.
- Finish and serve. Season to taste with salt and pepper. Ladle into bowls and top with cheese, bacon, and green onions.
Featured image credit: @simplyrecipes
