I perfected my Ultimate Potato Soup, a simple loaded potato soup with sharp cheddar, tender potato chunks, and crispy bacon featuring a few clever tricks that make it stand out.

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I probably say this too often but this might be the best potato soup I ever cook. Using russet potatoes and crisp bacon it hits that sweet spot between rich and uncomplicated.

I try not to overthink it yet every spoonful has little surprises, soft potato, salty crunch, something that makes you pause and reach for another bowl. I call it my Ultimate Potato Soup because people keep coming back for it, even when I bring something fancier.

It’s easy to love, hard to forget, and honestly it has a few tricks I won’t reveal, cause then it wouldn’t be special.

Ingredients

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Russet potatoes: Starchy and filling lots of fiber and potassium gives the soup creamy body
Bacon: Smoky salty adds protein and fat, crispy bits give texture and flavor punch
Sharp cheddar cheese: Bold, melty boosts protein and calcium makes soup rich and cheesy
Sour cream: Tangy creamy adds a little acidity and silkiness balances richness
Heavy cream: Ultra rich fattier texture makes broth luxuriously smooth but higher calories
Yellow onion: Sweet and savory base flavor offers slight sweetness when cooked down
Garlic: Sharp aromatic small amount goes far deepens savory notes and warmth

Ingredient Quantities

Russet potatoes, peeled and diced, 2 to 3 pounds (about 4 large)

Bacon, thick cut, 6 to 8 slices, chopped and cooked crisp

Unsalted butter, 3 tablespoons

Yellow onion, 1 medium, finely chopped

Celery, 2 stalks, diced, optional but good for texture

Garlic, 3 cloves, minced

All purpose flour, 1/4 cup

Low sodium chicken broth, 4 cups, or use vegetable broth

Whole milk, 1 cup

Heavy cream, 1 cup, or use 1 1/2 cups half and half as a substitute

Sour cream, 1/2 cup

Sharp cheddar cheese, 2 cups shredded, divided

Green onions, 3 to 4, thinly sliced for garnish

Kosher salt, 1 to 1 1/2 teaspoons, plus more to taste

Freshly ground black pepper, 1/2 teaspoon, plus more to taste

Smoked paprika, 1/2 teaspoon, optional but adds nice warmth

Fresh chives, 2 tablespoons, minced, optional for finishing

How to Make this

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1. Cook the bacon: preheat a large pot or Dutch oven over medium heat, add the 6 to 8 thick cut slices and cook until crisp, about 8 to 10 minutes; scoop out most of the bacon to a paper towel, chop it, and leave about 1 to 2 tablespoons of bacon fat in the pot (or drain it and add 1 tablespoon of the unsalted butter if you prefer).

2. Sweat the aromatics: lower heat to medium-low, add the remaining butter, then the finely chopped yellow onion and diced celery; cook until soft and translucent, 5 to 7 minutes, stir in the minced garlic for the last 30 to 60 seconds so it doesnt burn.

3. Make the roux: sprinkle in the 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and it turns lightly golden.

4. Add potatoes and broth: pour in the 4 cups low sodium chicken broth, scrape the bottom to release any browned bits, then add the peeled and diced russet potatoes; bring to a simmer, cover and cook until the potatoes are fork tender, about 12 to 15 minutes.

5. Season early: while the potatoes cook add 1 teaspoon kosher salt to start, 1/2 teaspoon freshly ground black pepper, and the 1/2 teaspoon smoked paprika if using; you can always add more salt later.

6. Rough mash for texture: once the potatoes are tender, remove the lid and use a potato masher or an immersion blender on low to mash about half the potatoes so the soup is thick but still chunky, you want body not baby food.

7. Finish with dairy and sour cream: stir in the 1 cup whole milk and 1 cup heavy cream, warm gently without boiling, then off the heat stir in the 1/2 cup sour cream until smooth; return to very low heat if needed and keep it warm.

8. Cheese and bacon go in: stir in 1 1/2 cups of the shredded sharp cheddar until melted, then fold in most of the chopped bacon reserving a little for topping; if the soup seems too thick, thin with a splash more milk or broth.

9. Taste and adjust: sample and add the remaining 1/2 to 1/2 teaspoon kosher salt if needed and extra black pepper to taste, sprinkle the remaining 1/2 cup cheddar on top so it melts, garnish with the sliced green onions and the 2 tablespoons minced fresh chives and the reserved bacon pieces.

10. Serve hot and store tips: ladle into bowls, serve right away with extra pepper or sour cream on the side; fridge keeps well for 3 to 4 days and it reheats nicely on low with a splash of milk to loosen it up.

Equipment Needed

1. Large Dutch oven or heavy bottom pot
2. Chef’s knife
3. Cutting board
4. Slotted spoon or tongs (to lift bacon)
5. Wooden spoon or heatproof spatula
6. Potato masher or immersion blender
7. Measuring cups and measuring spoons
8. Box grater for the cheddar (or pre shredded cheese)
9. Ladle for serving

FAQ

Q: Can I make this soup vegetarian? A: Yes, just use vegetable broth instead of chicken, skip the bacon or replace it with crispy mushrooms or smoked tofu for that savory bite, and add a pinch of liquid smoke or smoked paprika to mimic bacon flavor.

Q: Can I make the soup ahead or freeze it? A: You can make ahead and refrigerate up to 3 days, reheat gently. For freezing, freeze before adding the cream and sour cream, up to 3 months; thaw overnight, reheat slowly and stir in dairy and cheese at the end. If you already froze it with cream it might separate, but whisking or blending while reheating usually brings it back together.

Q: How do I get the soup nice and thick and creamy? A: Make the roux with butter and flour and cook it a minute before adding broth, mash or blitz about a third of the potatoes to naturally thicken, simmer to reduce a bit, and finish with the cream and sour cream. Don’t add all the milk at once if it feels thin, or use an immersion blender for partial blending.

Q: Can I use other potatoes or dairy substitutions? A: Russets are best for fluffy, creamy texture, but Yukon Golds work too though they are less starchy so you may want to mash more potatoes to thicken. Heavy cream can be swapped with 1 1/2 cups half and half, or use whole milk and a little extra flour/cornstarch if you want lighter results; sour cream can be swapped with Greek yogurt but add it off heat so it doesn't curdle.

Q: How can I make the soup lighter without losing flavor? A: Use low fat milk or more half and half instead of heavy cream, swap sour cream for plain Greek yogurt, cut back on cheese, and use turkey bacon or omit bacon and add extra smoked paprika for depth. It won’t be as decadent but still very tasty.

Q: Why does my cheese clump or the soup separate when reheating, and how do I fix it? A: That happens if the soup boils or gets too hot too fast. Reheat slowly over low heat, whisk constantly and add a splash of milk if it’s too thick. If it’s already separated, an immersion blender or vigorous whisking while warming usually brings it back together.

The Best Homemade Loaded Potato Soup Recipe Substitutions and Variations

Russet potatoes – swap with Yukon Gold for a creamier texture (use same amount), or red potatoes if you want firmer chunks; sweet potatoes also work for a sweeter twist but cut back a little on any sweet add-ins and expect a different flavor.
Bacon – use pancetta or smoked ham for similar salty smoky notes, or turkey bacon for a lower fat option; if using pre-cooked bacon bits, add them at the end so they stay crisp.
Heavy cream – use 1 1/2 cups half and half in place of 1 cup heavy cream like the original recipe suggests, or evaporated milk 1:1 for a lighter but still rich result; to mimic cream you can mix 3/4 cup whole milk + 1/4 cup melted unsalted butter.
All purpose flour – replace with cornstarch (use about half the volume, so ~2 tablespoons dissolved in cold water) or arrowroot as a 1:1 thickener alternative; for gluten free cooking use a 1:1 gluten free flour blend but whisk well to avoid lumps.

Pro Tips

1) Cook the bacon in the oven or in the pan until really crisp, drain most of the fat but save 1 to 2 tablespoons for flavor. That fat gives the onions way more depth than butter alone. If you cooked extra bacon, re-crisp the bits in a hot oven or skillet right before serving so they stay crunchy.

2) Don’t rush the roux or the dairy step. Cook the flour until it smells slightly toasty so you dont get a raw flour taste. Warm the milk/cream a bit or temper it by whisking a few spoons of hot broth into the dairy before adding to the pot, and keep the soup below a simmer after you add dairy so it wont break or get grainy.

3) Control texture by mashing only half the potatoes and by how you mash them. A hand masher gives the chunky, rustic body you want; an immersion blender will go gummy if you overdo it, so use short bursts. If it ends up too thick, thin with hot broth or milk, not cold liquid, so you dont shock the soup.

4) Use freshly shredded cheddar from the block and add it off the heat or on the lowest setting so the cheese melts smooth and doesnt seize. Taste and season after the cheese since cheese adds salt. A small splash of acid, like a teaspoon of lemon juice or apple cider vinegar, brightens the whole bowl at the end.