Classic Old Fashioned Loaded Potato Soup is like a warm hug in a bowl! It’s creamy and thick with soft chunks of potatoes, mixed with crispy bacon, melted cheese, and a sprinkle of fresh green onions on top. This soup has all the comforting flavors you’d expect from a hearty, chilly-day meal.
I love making this soup because it feels like a little celebration every time I stir in the cheese and bacon. Plus, it’s super easy to customize—if you’re like me and want a little extra flavor, adding a dollop of sour cream right before serving makes it even better. It’s the kind of recipe that reminds me of cozy family dinners and lazy weekends.
One of my favorite ways to enjoy this soup is with some crusty bread or warm rolls on the side, perfect for dipping. It’s a great dish to bring out when you want something simple but filling that everyone will ask for again. If you’re ever in the mood for a classic that never goes out of style, this loaded potato soup will hit the spot every time.
Key Ingredients & Substitutions
Bacon: Bacon adds great smoky flavor and texture. If you want a leaner option, try turkey bacon or skip it for a vegetarian version.
Potatoes: Russets are best for their starchy texture that breaks down nicely. Yukon Gold potatoes work well too if you want creamier bites.
Cheese: Sharp cheddar brings a nice tang. You can swap for Colby Jack or Monterey Jack for a milder taste.
Half-and-Half or Milk: Half-and-half makes the soup rich and creamy. Use whole milk for a lighter version, or a plant-based milk like oat milk if dairy-free (skip cheese in that case).
Sour Cream: Sour cream adds tang and creaminess. Greek yogurt can be a good substitute if you prefer.
How Do I Get the Soup Thick and Creamy Without It Getting Clumpy?
The trick is adding the flour mixed into cold half-and-half and stirring gently. Here’s what to do:
- Whisk flour into the cold half-and-half to avoid lumps.
- Slowly add this mixture into the hot pot while stirring constantly.
- Keep the heat low to medium so the soup thickens gradually without boiling.
- Don’t boil after adding dairy; it can cause curdling.
- Stir frequently until the soup looks thick and smooth.
These steps help you get that perfect creamy texture, just like homemade comfort food should be!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heating and cooking the soup without burning.
- Wooden spoon or silicone spatula – great for stirring the soup gently and scraping the bottom.
- Chef’s knife – for chopping potatoes, onions, and bacon with ease and safety.
- Cutting board – provides a stable surface for chopping ingredients.
- Whisk – helps blend the flour and half-and-half smoothly without lumps.
- Measuring cups and spoons – to get the right amounts for consistent flavor and texture.
Flavor Variations & Add-Ins
- Swap bacon for cooked crumbled sausage to add a spiced, meaty flavor that’s equally delicious.
- Mix in sautéed mushrooms for a nice earthy note and extra texture.
- Use smoked cheddar cheese to deepen the flavor and add a subtle smoky twist.
- Add a pinch of cayenne or smoked paprika if you want a little warmth and extra kick.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes (about 4 medium potatoes)
- 3 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, plus extra for garnish
- ½ teaspoon dried thyme (optional)
- ¼ cup all-purpose flour
- 2 cups half-and-half or whole milk
- 1½ cups shredded sharp cheddar cheese, plus extra for garnish
- ½ cup sour cream
- ½ cup chopped green onions or chives, divided
- Optional: crumbled cooked bacon and extra shredded cheddar cheese for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook, so about 40 minutes altogether. It’s a perfect cozy meal you can make on a chilly day without too much wait!
Step-by-Step Instructions:
1. Cook the Bacon and Veggies:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Take the bacon out with a slotted spoon and place on paper towels. Leave about 2 tablespoons of bacon fat in the pot. Add the chopped onion and cook until it’s soft and clear, about 5 minutes. Add minced garlic and cook for another minute until you can smell it.
2. Cook the Potatoes:
Add the diced potatoes, chicken broth, water, salt, pepper, and thyme (if using) to the pot. Bring it all to a boil, then lower the heat and cover the pot. Let it simmer until the potatoes are tender—this will take around 15 to 20 minutes.
3. Make It Creamy and Thick:
While the potatoes cook, whisk the flour into the half-and-half or milk in a small bowl until smooth. Slowly pour this mixture into the pot, stirring as you go. Keep stirring and cooking until the soup thickens, about 5-7 minutes. Be careful not to let it boil to avoid curdling.
4. Finish and Serve:
Take the pot off the heat and stir in the shredded cheddar cheese until it melts smoothly. Then stir in the sour cream and half of the chopped green onions. Taste the soup and add more salt or pepper if you think it needs it. Serve hot, topped with the crispy bacon, the rest of the green onions, extra cheese, and a pinch of black pepper.
Enjoy this warm, comforting soup with crusty bread or your favorite rolls for a filling and classic meal everyone will love!
Can I Use Frozen Potatoes for This Soup?
Yes! If using frozen diced potatoes, add them directly to the pot and simmer a bit longer until they’re tender, since frozen potatoes may cook faster than fresh ones.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the cheese step, then cool and store in the fridge for up to 2 days. Reheat gently on the stove and stir in cheese, sour cream, and toppings just before serving.
What Can I Substitute for Half-and-Half?
You can use whole milk for a lighter version or a mixture of milk and cream for richness. Non-dairy milks like oat milk work too, but skip the cheese and sour cream or use dairy-free alternatives.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
