Short, Catchy Intro

So you want cozy comfort food that feels like a warm hug and still looks impressive when you Instagram it. Nice. This Classic Old Fashioned Loaded Potato Soup is creamy, cheesy, and loaded with bacon and green onions. It takes almost no drama and delivers maximum reward. Lazy cooks, proud amateurs, and people who show up hungry are equally welcome here.

Why This Recipe is Awesome

Why is this soup a crowd favorite? Because it hits all the comfort zones: creamy texture, cheesy goodness, salty bacon, and potatoes that actually taste like potatoes. It is forgiving, which means you can tweak things mid-cook and nobody will call you out. It is idiot proof, even I did not mess it up the first time. Want a slow cooker version? Check out this Crock Pot Crack Potato Soup to compare notes.

Also, this recipe scales well. Making soup for two or twelve does not require a degree in math. Add a salad, some crusty bread, and boom, dinner hero status unlocked. FYI this recipe plays nice with leftovers the next day. Reheat slowly and stir like you mean it.

Ingredients You’ll Need

4 medium-sized russet potatoes, peeled and diced. Classic choice, starchy and satisfying.
4 cups chicken or vegetable broth, your call. Chicken gives more depth, veg keeps it lighter.
1 cup heavy cream, for that silky mouthfeel. Do not skimp.
1/2 cup milk, to loosen things up a bit.
1/2 cup sharp cheddar cheese, grated. Sharp for personality.
6 strips of bacon, cooked and crumbled. Because bacon. Always bacon.
1/2 cup green onions, sliced, plus more for garnish. Brightens the whole bowl.
1/4 cup butter, for the roux. Yes, butter is necessary.
1/4 cup all-purpose flour, to thicken the soup like a champ.
2 cloves garlic, minced. Don’t skip the garlic unless you hate joy.
Salt and pepper, to taste. Start light and adjust at the end.

Step-by-Step Instructions

Grab a large pot and melt the butter over medium heat. Once melted, toss in the minced garlic and sauté until it smells heavenly, about 1 minute. Keep it moving so it does not brown.
Sprinkle in the flour, stirring constantly to create a roux. Let it cook for about 2 to 3 minutes until it turns a light golden color. This cooks out the raw flour taste.
Gradually whisk in the chicken or vegetable broth to avoid lumps. Bring it to a gentle boil. Keep whisking if anything looks suspiciously clumpy.
Add the diced potatoes and reduce the heat to a simmer. Let them cook until tender, about 15 to 20 minutes. Test with a fork. If the fork slides in, you are winning.
Stir in the heavy cream and milk, allowing the soup to heat through. Do not let it burn. Stir gently and keep an eye on the heat.
Mix in the crumbled bacon, sliced green onions, and grated cheddar cheese. Stir until the cheese is beautifully melted. Season with salt and pepper to taste. Taste as you go. If it needs soul, add more salt.
Serve the soup hot, garnished with more bacon bits, green onions, and a sprinkle of cheddar cheese. Present like you cooked all day even if you did not.

Common Mistakes to Avoid

Overcooking the potatoes so they disintegrate into a sad starchy mess. Keep them tender not mush.
Adding cheese at full boil so it gets stringy or clumpy. Turn the heat down and stir until smooth.
Neglecting to season. Soup needs salt love in stages. Season lightly while cooking and finish with a final adjustment.
Using skim milk expecting full creaminess. You can substitute, but low fat reduces richness noticeably.
Skimping on garlic because you think it is optional. It is not. Garlic is the secret handshake of good soup.

Alternatives & Substitutions

Want to swap things? Cool. Here are easy swaps that still taste great.

No heavy cream? Use a mixture of half and half and a splash more milk. You lose a bit of decadence but still get creamy vibes.
Vegetarian? Use vegetable broth and skip the bacon or sub with smoked tempeh or roasted mushrooms for a smoky edge. IMO the bacon vibe is hard to replace but mushrooms try their best.
Cheese options? Monterey Jack or Colby works if you want milder cheese. For sharper tang use a bit more cheddar or a blend with Gruyere.
Potato types? Russets are ideal, but Yukon golds work too if you want creamier texture and less flaky results.
Want thicker soup? Mash some of the potatoes right in the pot with a fork or potato masher. Want thinner? Add a splash of broth while reheating.

FAQ

Q Could I make this ahead and reheat it later?
A Yes. Make it, cool it, refrigerate in an airtight container up to 3 days. Reheat gently on low and add a splash of broth or milk if it thickens too much.

Q Can I use margarine instead of butter?
A Well, technically yes, but why hurt your soul like that. Butter gives better flavor and mouthfeel. Use margarine only in a crisis.

Q Can I freeze this soup?
A You can, but dairy can separate when frozen and reheated. Freeze without the cream then stir in fresh cream when reheating for best texture.

Q How can I make this gluten free?
A Swap the all-purpose flour for a 1 to 1 gluten free flour or use cornstarch slurry instead. Mix cornstarch with cold water and add toward the end while simmering until it thickens.

Q Do I need to peel the potatoes?
A No, you do not have to. Peeling gives a smoother bowl and a classic look, but leaving skins adds texture and nutrients. Your call.

Q Can I use pre-shredded cheese?
A Sure, but pre-shredded cheese often has anti-caking agents and can be less melty. Grate fresh for the smoothest results.

Q What’s a quick garnish hack if I forget green onions?
A Crispy fried shallots or a sprinkle of chives work great. Even a pinch of smoked paprika can fake a fancy finish.

Final Thoughts

You just made a bowl of cozy that could convince anyone that you are a seasoned home chef. This soup is generous and forgiving. It plays well with improvisation and tolerates the occasional distraction. Keep tasting, keep adjusting, and keep the bacon coming. You are allowed to be confident about this one. Now go impress someone or at least yourself. You earned it.

Conclusion

If you want another creamy potato soup recipe to compare techniques or steal ideas from, check out The Ultimate Creamy Potato Soup – Sugar Spun Run. It has lovely variations and tips that pair nicely with what you just cooked.

Classic Old Fashioned Loaded Potato Soup