There’s a quiet kind of magic in a pot of soup simmering on the stove.
It’s not flashy or complicated, yet it has the power to slow time. One spoonful can pull you back to snow tapping against the windows, a familiar voice calling you to the table, or the comfort of knowing dinner would always be warm. Potatoes, humble as they are, seem to remember everything—and when turned into soup, they give it all back.
This loaded potato soup isn’t just something you eat. It’s something you feel.
Rich, creamy, and filled with everything you love about a fully dressed baked potato, this soup delivers comfort in every bite. Bacon brings smokiness, ham adds heartiness, Cheddar gives sharp depth, and green onions brighten the whole bowl. It’s the kind of meal that invites second helpings and unhurried conversation.
Why Potato Soup Feels So Comforting
Potatoes have always been the backbone of home cooking—reliable, filling, and endlessly adaptable. When they’re slowly simmered and softened, then wrapped in milk, butter, and broth, they become luxuriously smooth while still holding their shape. Add classic toppings, and the result is pure familiarity: warm, grounding, and deeply satisfying.
This is the soup you make when the weather turns cold, when family comes over, or when you simply want something that feels like care in a bowl.
Ingredients
12 oz bacon
1½ cups chopped onion
6 cups chicken broth
2 lb russet potatoes, peeled and cubed
â…” cup butter
¾ cup all-purpose flour
4 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 cup diced cooked ham
8 oz sour cream
2½ cups shredded sharp Cheddar cheese, divided
¾ cup sliced green onions, divided
These ingredients come together to create a soup that’s rich without being heavy, indulgent without being complicated.
How to Make It
1. Cook the bacon and onion
In a large skillet, cook the bacon over medium heat until crisp. Remove, drain, and crumble. Reserve 2 tablespoons of the drippings. Add the chopped onion to the drippings and cook until soft and fragrant, about 6 minutes.
2. Simmer the potatoes
In a large pot or Dutch oven, combine the onion, chicken broth, and potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 10 minutes.
3. Make the roux
In the skillet, melt the butter over low heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Slowly whisk in 2 cups of the milk until smooth.
4. Build the soup
Stir the milk mixture into the pot with the potatoes. Add the remaining milk, salt, and pepper. Cook over medium heat, stirring frequently, until the soup thickens and gently bubbles.
5. Add the good stuff
Stir in the ham, half the bacon, sour cream, 2 cups of cheese, and ½ cup of green onions. Heat gently until everything is melted and well combined.
6. Serve
Ladle into bowls and top with the remaining bacon, cheese, and green onions.
Helpful Tips
Russet potatoes give the creamiest texture.
For extra smoothness, lightly mash or blend part of the soup.
Add toppings at the end to keep textures fresh.
Leftovers thicken overnight—just add a splash of milk when reheating.
What to Serve Alongside
Crusty bread or dinner rolls
A simple green salad
Pickles or fruit for contrast
Light desserts like baked apples or oatmeal cookies
Why This Soup Is a Favorite
It’s practical, comforting, and generous. The ingredients are affordable, the steps are straightforward, and it reheats beautifully. It’s easy to adapt for dietary needs without losing its soul, making it a staple recipe people return to again and again.
Conclusion
On cold evenings or quiet weekends, this loaded potato soup offers more than nourishment—it offers pause. Creamy, familiar, and deeply comforting, it turns an ordinary meal into a moment of warmth and connection. Whether shared with family or enjoyed alone, it’s the kind of recipe that stays with you, long after the bowl is empty.