Classic Old Fashioned Loaded Potato Soup is a hearty and comforting bowl packed with tender potatoes, crispy bacon bits, melted cheese, and a touch of creamy goodness. It’s the kind of soup that feels like a warm hug on a chilly day, with all the familiar flavors that make you smile.
I love making this soup when the weather starts to turn cold because it fills the house with the smell of bacon and onions simmering away. What I really enjoy is topping each bowl with a little extra shredded cheese and a dollop of sour cream to make it feel special—and of course, some green onions for a fresh crunch. It’s so simple but hits all the right notes for comfort food.
This soup is perfect for sharing with family or friends, especially when you want something cozy and filling without too much fuss. I like serving it with some crusty bread or crackers on the side for dunking, and it always disappears quickly. Whenever I make this loaded potato soup, it reminds me of weekend family dinners and easy, happy moments around the table.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky, salty flavor and a little crunch. If you want less fat, try turkey bacon or smoked ham for a leaner option. You can skip bacon for a vegetarian version and add smoked paprika for that smoky taste.
Potatoes: Russet potatoes work best here because they get tender and help thicken the soup. Yukon Gold potatoes are a great substitute if you like a creamier texture.
Cheddar Cheese: Sharp cheddar brings classic flavor and richness. You can swap for Colby Jack or Monterey Jack if you want a milder cheese. For lactose-free, use a dairy-free cheddar alternative.
Sour Cream: Adds creaminess and a slight tang that balances the soup. Greek yogurt is a good substitute if you want a protein boost or lighter option.
How Do You Make the Soup Thick and Creamy Without It Being Too Heavy?
The key is the flour and milk slurry. It gently thickens the soup without lumps or heaviness.
- Whisk flour into cold milk or half-and-half thoroughly before adding it to the hot soup. This prevents clumps.
- Slowly stir the slurry into the simmering potatoes while stirring constantly to distribute evenly.
- Cook the soup for 5-7 minutes after adding the slurry, letting it thicken naturally.
Patience here pays off – rushing can cause lumps or a starchy taste.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and easy stirring as the soup simmers.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Chef’s knife and cutting board – to chop your veggies and bacon safely and quickly.
- Measuring cups and spoons – for accurate ingredient amounts, especially with broth and flour.
- Whisk – essential for mixing the milk and flour slurry smoothly without lumps.
Flavor Variations & Add-Ins
- Swap ham for cooked sausage or ground beef – adds more protein and a different savory flavor.
- Add roasted garlic for a sweeter, milder garlic note that blends well with the potatoes.
- Mix in cooked corn or peas for extra color, texture, and a touch of natural sweetness.
- Use smoked paprika or a pinch of cayenne pepper for a subtle smoky or spicy kick.
Classic Old Fashioned Loaded Potato Soup
Ingredients You’ll Need:
- 6 slices bacon
- 1 small onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup carrot, finely chopped
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 3 cups chicken broth
- 1 cup water
- ½ tsp dried thyme
- Salt and pepper, to taste
- 2 cups whole milk or half-and-half
- 2 tbsp all-purpose flour
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup cooked ham, diced (optional)
- ½ cup sour cream
- 3 green onions, chopped (for garnish)
- Additional bacon (crumbled) for garnish
How Much Time Will You Need?
This lovely potato soup takes around 10 minutes of prep time, 15-20 minutes to cook the potatoes until tender, plus about 5-7 minutes to thicken the soup. So altogether, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon slices over medium heat until they’re nice and crispy. Take the bacon out and crumble it on a paper towel. Keep about 2 tablespoons of the bacon fat in the pot – this will add great flavor!
2. Sauté the Veggies:
Throw in the chopped onion, celery, and carrots to the bacon fat and cook them over medium heat. Stir and cook until they get soft and see-through, about 5 to 7 minutes.
3. Cook the Potatoes:
Add diced potatoes, chicken broth, water, thyme, salt, and pepper. Bring it all to a boil, then lower the heat and let it simmer until the potatoes are soft, about 15 to 20 minutes.
4. Make the Slurry & Thicken:
While the potatoes cook, whisk together the milk (or half-and-half) and flour in a bowl until smooth. Slowly pour this into your pot, stirring constantly to avoid lumps. Let it cook and thicken for 5 to 7 minutes.
5. Add Cheese & Ham:
Melt 1 cup of shredded cheddar cheese and the diced ham (if you’re using it) into the hot soup. Stir well to combine everything.
6. Finish With Sour Cream:
Take the soup off the heat and gently stir in the sour cream for a creamy, rich finish.
7. Serve & Garnish:
Ladle the soup into bowls and top each serving with crumbled bacon, the remaining shredded cheddar cheese, and chopped green onions. Enjoy it warm with your favorite crusty bread!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just thaw them completely and pat dry before adding to the soup to avoid excess water. Cooking time may be slightly shorter.
How Can I Make This Soup Vegetarian?
Simply skip the bacon and ham, and use vegetable broth instead of chicken broth. For smoky flavor, try adding smoked paprika or a splash of liquid smoke.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or microwave, stirring occasionally, and add a splash of milk if it’s too thick.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the entire soup a day ahead and refrigerate. Reheat gently before serving and add the sour cream and garnish fresh to keep the flavors bright.
