Loaded Potato Soup

Hearty Loaded Potato Soup for Cold Nights

Picture this. You walk through the front door after a long, grey day, and the air is thick with the smell of smoky bacon rendering in a heavy pot. There is nothing quite like the sizzle of fat hitting iron to signal that a real meal is on the way. This isn't one of those thin, watery soups you get from a tin.

We are talking about a thick, velvet textured bowl of comfort that stays on your ribs and warms you from the inside out.

In my Tennessee kitchen, we don't do light or dainty when the frost hits the windows. I have spent years tweaking this recipe, learning exactly which potato gives you that creamy base and which one keeps its shape for a bit of bite.

I have made the mistake of using only one kind, and trust me, the texture just isn't the same. You want that specific balance that makes every spoonful feel like a hug.

What we are making here is the ultimate version of a classic. We are going to use real bacon fat, a proper roux, and a blend of two different potatoes to hit that texture sweet spot. It is straightforward enough for a Tuesday but rich enough that your family will think you spent all day hovering over the stove.

Let's get that pot heating up.

Soul Warming Velvet Comfort Bowl

When people talk about comfort food, this is exactly what they mean. This soup is a celebration of the humble potato, transformed through heat and fat into something spectacular. It’s got that deep, savory base built from onion and garlic, followed by a richness that only comes from using whole milk and a touch of heavy cream.

It’s the kind of meal that makes everyone at the table go quiet for a few minutes while they just enjoy the warmth.

I love this dish because it is honest. There are no fancy, hard to find ingredients here. It is about taking simple things like butter, flour, and cheddar cheese and treating them with respect.

The sharp cheddar brings a tangy punch that cuts through the creaminess, while the chives add a fresh, oniony finish that brightens the whole bowl. It’s a complete meal in itself, though a piece of crusty bread never hurts for dipping.

But what about the sogginess? That is the biggest fear with potato soup. We have all had that bowl that feels like wallpaper paste. We are going to avoid that entirely by focusing on the science of the starch and the timing of our dairy.

By the time we are done, you will have a soup that is thick enough to coat a spoon but silky enough to glide across your palate.

The Science of Why it Works

Starch Gelatinization: The combination of Russet and Yukon Gold potatoes allows the high starch Russets to break down and thicken the liquid while the waxy Yukons maintain their structure for texture.

Emulsification Stability: Using a flour based roux combined with room temperature dairy prevents the fats from separating, ensuring a velvety mouthfeel that doesn't feel oily.

Choosing the right method depends on your afternoon, but honestly, once you smell that bacon frying, you'll know why the fresh route wins every time. If you're in the mood for something with a bit more of a spicy kick, you might love this Kimchi and Dumpling recipe.

Essential Timing and Yield Data

For this recipe, we are aiming for a yield of 7 servings, which is perfect for a big family dinner or having a few bowls left over for lunch the next day. The timing is crucial here. You don't want to rush the potato simmer, or you'll end up with hard lumps in your soup.

Similarly, overcooking them will turn the whole pot into mashed potatoes.

We are looking at about 20 minutes of active prep, which includes all your dicing and shredding. The cooking takes another 30 minutes. Most of that is just letting the pot do its thing while you keep an eye on the simmer.

It’s a 50 minute total investment for a meal that tastes like it took three hours.

Chef Tip: Freeze your butter for about 10 minutes before you start. Grating cold butter into the pan helps it melt evenly without burning, which is great if you're multitasking with the bacon.

Quality Ingredients for Savory Soup

• 8 oz thick cut bacon, diced: Why this? Provides the smoky fat base and the essential salty crunch on top.
• 4 tbsp unsalted butter: Why this? Adds richness and works with flour to create the thickening roux.
• 1 large yellow onion, finely diced: The aromatic foundation that adds a subtle sweetness.
• 3 cloves garlic, minced: Essential for that deep, savory fragrance.
• 1/3 cup all purpose flour: The thickening agent that gives the soup its body.
• 1.5 lbs Russet potatoes, peeled and cut into 1/2 inch cubes: These break down to naturally thicken the broth.
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes: Why this? These hold their shape, providing a creamy yet firm texture.
• 4 cups low sodium chicken bone broth: Provides a deep protein rich base without being too salty.
• 1 tsp kosher salt: Enhances all the other flavors.
• 1/2 tsp freshly cracked black pepper: Adds a mild, earthy heat.
• 1/4 tsp smoked paprika: Why this? Mimics the bacon's smokiness throughout the entire broth.
• 1.5 cups whole milk, room temperature: The primary liquid for a creamy finish.
• 1/2 cup heavy cream, room temperature: Adds that luxurious, professional chef mouthfeel.
• 1 cup full fat sour cream: Why this? Adds a necessary tang that balances the heavy fats.
• 2 cups extra sharp cheddar cheese, freshly shredded: Provides the "loaded" flavor and gooey texture.
• 1/4 cup fresh chives, thinly sliced: A fresh, sharp finish to cut through the richness.

Using both types of potatoes reminds me of how I prep my Chicken Potato Recipe. It is all about how the starch interacts with the heat to create that specific texture we are after.

Required Tools for Silky Results

You don't need a kitchen full of gadgets for this. A good heavy bottomed pot, like a Dutch oven, is your best friend here. It distributes heat evenly, which is vital when you are simmering milk based liquids that love to scorch on the bottom.

I personally use a Lodge cast iron enameled pot because it holds heat so well.

A sturdy whisk is also non negotiable. You’ll need it to get the flour and butter combined into a smooth paste and then to slowly incorporate the broth. If you don't whisk properly, you’ll end up with flour clumps, and nobody wants a lumpy soup.

Finally, a potato masher or a large fork will help you achieve the exact level of chunkiness you prefer.

Simple Steps for Simmering Success

1. Render the bacon. Place the diced bacon in a cold Dutch oven and turn the heat to medium. Cook until the fat has melted and the bits are shatteringly crisp and dark gold.
2. Save the gold. Remove the bacon with a slotted spoon to a paper towel. Leave about 2 tablespoons of fat in the pot, adding the butter to melt into it.
3. Sauté the aromatics. Toss in the diced onion. Cook for 5 minutes until translucent and fragrant, then add the garlic for just 60 seconds until you smell that sharp aroma.
4. Create the roux. Sprinkle the flour over the onions and garlic. Whisk constantly for 2 minutes until it smells like toasted nuts. Note: This cooks out the raw flour taste.
5. Liquid integration. Slowly pour in the chicken bone broth, whisking vigorously. Make sure there are no lumps before adding the salt, pepper, and smoked paprika.
6. Simmer the potatoes. Add both types of cubed potatoes. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork tender.
7. Temper the dairy. Slowly stir in the room temperature milk and heavy cream. Let it come back to a gentle simmer for 5 minutes to thicken.
8. Texture adjustment. Use a potato masher to crush about a third of the potatoes directly in the pot. Note: This releases starch to create a velvety thickness without cream.
9. The final melt. Remove the pot from the heat. Stir in the sour cream and 1.5 cups of the shredded cheddar until the cheese is completely melted and smooth.
10. Garnish and serve. Ladle into bowls and top with the remaining cheese, the crispy bacon, and a generous sprinkle of fresh chives.

Fixing Common Texture and Clump Issues

Why Your Soup Turned Gluey

If your soup has the consistency of paste, you likely over mashed the potatoes or used a high speed blender. When potatoes are worked too much, they release excessive starch that becomes sticky. Always mash by hand and stop while there are still some chunks visible.

Why the Cheese Clumped

Adding cheese to a boiling liquid is a recipe for disaster. The high heat causes the protein in the cheese to tighten up and separate from the fat, creating oily clumps. Always remove the pot from the burner and let it sit for a minute before stirring in your shredded cheddar.

Common Mistakes Checklist ✓ Always start bacon in a cold pan to render the most fat possible. ✓ Shred your own cheese from a block; pre shredded has cellulose that prevents melting. ✓ Use room temperature milk and cream to prevent thermal shock and curdling.

✓ Pat the potatoes dry before adding if you want them to hold their shape better. ✓ Don't skip the smoked paprika; it provides the "bridge" between the bacon and the broth.

Clever Ways to Adapt This Meal

If you are cooking for a smaller crowd, cutting this recipe in half is simple. Just use a smaller pot and keep an eye on the liquid reduction, as smaller volumes evaporate faster. For a larger group, you can double everything, but I recommend only increasing the spices by 1.5 times initially, then tasting.

You can always add more salt, but you can't take it out.

When scaling up, work in batches with the bacon to ensure it gets truly crispy rather than steaming in a crowded pot. If you're doubling the recipe for a party, you might need to extend the potato simmer time by about 5-10 minutes since the larger volume of liquid takes longer to maintain a consistent temperature.

Decision Shortcut If you want a spicier kick, add a diced jalapeño with the onions. If you want a vegetarian version, swap bacon for smoked sea salt and use veggie broth.

If you want a thicker soup, replace half the milk with extra sour cream.

Chef Tip: Add a teaspoon of instant espresso powder to the roux. It sounds crazy, but it deepens the savory, umami notes of the beef or chicken broth without making the soup taste like coffee.

Safe Storage for Leftover Soup

This soup keeps beautifully in the fridge for up to 4 days. In fact, many people find it tastes even better the next day because the flavors have had time to meld. Just be aware that the potatoes will continue to absorb liquid, so you might need to splash in a little extra milk when you reheat it to get back to that velvety consistency.

Freezing is possible, but do it with caution. Dairy heavy soups can sometimes grain up or separate when thawed. If you do freeze it, it will stay good for about 2 months. To reheat, thaw it in the fridge overnight and warm it slowly on the stove, whisking constantly to bring the emulsion back together.

For zero waste, save your potato peels! Toss them with a little oil and salt and air fry them until crispy. They make a fantastic, crunchy snack or an extra rustic topping for the soup itself. Also, if you have leftover chives, freeze them in an ice cube tray with a bit of olive oil for future sautés.

Final Shatteringly Crispy Topping Tips

The "loaded" part of this soup isn't just a suggestion; it is the soul of the dish. Searing meat does not "seal in juices." Moisture loss occurs regardless. The crust on the bacon adds flavor through the Maillard reaction, which is why we want those bits as crispy as possible.

Don't let them sit in the soup too long before eating, or they will lose that vital crunch.

When it comes to serving, think about contrast. You have a warm, soft, creamy base, so you want toppings that are cold, sharp, and crunchy. A dollop of cold sour cream right on top of the hot soup creates a wonderful temperature play. If you're looking for a side dish, something simple like a crisp green salad or even a Chicken with Potato Baked recipe can round out a full feast.

• Bacon: Must be added at the last second to maintain the "shatter" factor.
• Cheese: Use extra sharp to ensure the flavor doesn't get lost in the cream.
• Chives: These provide the only "green" note, so don't be stingy.

Right then, you're all set to make the best bowl of potato soup that’s ever come out of your kitchen. Just remember to keep that whisk moving and don't rush the bacon. Your family is going to love this one. Trust me on this. Let's crack on and get cooking!

High in Sodium (⚠️)