Classic Old Fashioned Loaded Potato Soup is a comforting bowl full of creamy potatoes, crispy bacon, melted cheese, and a touch of green onion. This soup feels like a warm hug on a chilly day with every spoonful bringing together those rich, familiar flavors we all love.
I always think of cozy evenings when I make this soup. It’s the kind of recipe that brings everyone together around the table, and I love topping it with extra cheese and a dollop of sour cream to make it even more special. It’s simple, honest food that never goes out of style.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up every bit. It’s perfect for a comforting lunch or dinner, especially when you want something that feels like home without any fuss. This soup always reminds me of family dinners and easy, happy times in the kitchen.
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to because they break down nicely to thicken the soup while still holding some chunks. Yukon Gold potatoes work well too for a creamier, buttery flavor.
Bacon: Bacon adds that smoky, salty crunch I love. If you want to skip pork, smoked turkey bacon or even crispy mushrooms can give a nice umami touch.
Milk or Half-and-Half: Whole milk keeps the soup creamy without being too heavy. For dairy-free, try unsweetened almond or oat milk, but keep an eye on thickness and taste.
Cheddar Cheese: Sharp cheddar melts well and adds classic flavor. You could swap for Colby Jack or Monterey Jack if you want something milder and creamy.
How Do You Get the Perfect Creamy but Chunky Soup Texture?
Mashing some potatoes and leaving others chunky is key here. It’s all about balance to make your soup both thick and satisfying to bite into.
- Once your potatoes are soft, use a potato masher or a sturdy wooden spoon to gently mash about half of them right in the pot.
- Don’t over-mash! Leave plenty of pieces whole for texture.
- Stir well to mix the creamy mashed potatoes with the chunks evenly.
- This technique thickens the broth naturally without adding extra cream or flour.
I find this step simple but crucial for that old-fashioned comforting feel.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all your soup ingredients evenly and safely.
- Wooden spoon – great for stirring without scratching your pot and mashing potatoes gently.
- Potato masher – helps create that creamy but chunky texture I love in this soup.
- Small saucepan – ideal for making the roux and warming the milk or half-and-half smoothly.
- Cutting board and sharp knife – essential for chopping potatoes, onions, garlic, and bacon easily.
Flavor Variations & Add-Ins
- Swap bacon for cooked and crumbled sausage to add a hearty, meaty flavor.
- Add chopped cooked broccoli or corn for extra veggies and a touch of sweetness.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Stir in some smoked paprika or Cajun seasoning to bring warmth and depth when you want more spice.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
- 6 medium Russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- ½ cup sour cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions
- Optional: ½ cup cooked and crumbled cooked sausage (for extra heartiness)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 30 minutes to cook, including simmering the potatoes and thickening the soup. All together, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Veggies:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside—but keep the flavorful bacon fat in the pot. Add the chopped onion to the pot and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook another 30 seconds until it smells amazing.
2. Cook the Potatoes:
Add the diced potatoes to the pot and stir to coat them with the bacon fat and onions. Pour in the chicken broth, bring the mixture to a boil, then lower the heat and let it simmer. Cook until the potatoes are tender, which should take about 15 to 20 minutes.
3. Make the Creamy Base:
While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux, which helps thicken the soup. Slowly whisk in the milk or half-and-half until smooth and a little thickened.
4. Combine and Thicken the Soup:
Pour the creamy mixture into the pot with the potatoes and broth. Stir everything well, then let it simmer gently for another 5 to 10 minutes until the soup thickens slightly.
5. Create the Perfect Texture:
Grab a potato masher or wooden spoon and mash some of the potatoes directly in the pot. Leave plenty of chunks for texture—this makes the soup creamy but still chunky and hearty.
6. Add Cheese, Sour Cream, and Final Touches:
Stir in the shredded cheddar cheese and sour cream. Mix well until melted and smooth. Season with salt and pepper to your taste. If you want a little extra heartiness, add cooked, crumbled sausage now.
7. Serve and Garnish:
Ladle the soup into bowls and sprinkle with the reserved crispy bacon, fresh chives or green onions, extra shredded cheddar cheese, and a grind of black pepper. Serve hot, with crusty bread on the side if you like.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them completely and pat dry before adding to avoid extra water in the soup. Adjust cooking time as they may cook faster than fresh potatoes.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes even better the next day. Cool completely, store in an airtight container in the fridge for up to 3 days, then reheat gently on the stove over low heat, stirring occasionally.
What Can I Substitute for Bacon?
If you want to skip pork, try smoked turkey bacon or even crispy sautéed mushrooms for that smoky, savory flavor. You can also omit it for a vegetarian version and boost the seasoning with smoked paprika.
How Do I Thicken the Soup If It’s Too Thin?
If your soup is thinner than you’d like, mix a tablespoon of flour or cornstarch with cold milk or water to create a slurry, then stir it into the simmering soup and cook a few more minutes until thickened.
