The bacon starts to smell smoky and rich before the potatoes even hit the pot, and those browned bits left behind are a good sign. I leave them where they are, then cook the onion in the same Dutch oven so the soup builds its flavor from the start. That’s what gives this loaded potato soup a savory backbone instead of tasting like plain potatoes in broth.
Russets do two jobs here: they turn tender in the simmer, and a few presses against the side of the pot thicken the broth without a blender. I keep some pieces whole for a hearty bowl, then finish each serving with sharp cheddar, sour cream, green onions, and crisp bacon. The contrast of creamy soup and salty toppings makes every spoonful feel complete.
Kitchen Note
Set aside the bacon for topping before stirring the rest into the soup. The reserved pieces stay crisp on the bowls, while bacon stirred into the pot softens as it sits.
Save this loaded potato soup for a cozy dinner with creamy russets, sharp cheddar, and bacon on top.
Why the Broth Goes In Slowly Before the Potatoes
The flour needs a chance to blend with the butter, onion, and bacon drippings before the broth floods the pot. Cooking it for a minute first takes away the raw flour taste and gives the soup its first layer of thickness. Then I whisk in the broth gradually, smoothing out each addition before pouring in more.
If the broth goes in all at once, flour can clump around the onion instead of dispersing. Those little lumps are much harder to chase once potatoes are simmering in the pot. A steady pour and an active whisk make a smooth base without extra equipment, and the potatoes can cook right in that same base. The soup stays hearty rather than turning into a thin broth with potatoes floating through it.
Keep the pot at a gentle simmer once it boils. A hard boil can knock the potato cubes around and break them up before they’re tender enough to mash intentionally. Leaving the pot uncovered also lets you watch the bubbles and check the texture as it cooks.
What Gives This Soup Its Body—and What Belongs on Top
- Russet potatoes — Their starch helps thicken the broth when some of the cooked pieces are mashed. Choose firm potatoes without soft spots; peeling and cutting them into even cubes helps them cook at the same pace. Yukon Golds work as a swap, but their waxier texture makes a less fluffy, more defined potato bite.
- Bacon — Regular bacon brings salt and smoky flavor to both the soup base and the topping. There’s no need for a specialty cut; the main thing is to chop it so the pieces cook evenly. If you’re adapting the soup for a vegetarian meal, see the variation below for what to change.
- All-purpose flour and chicken broth — Flour thickens the broth without making the soup heavy, while broth gives it a savory base. A standard chicken broth works well here; a very salty broth can make the finished soup taste saltier, so taste before adding extra seasoning. For a vegetarian version, vegetable broth is the direct swap.
- Whole milk — Whole milk gives the soup a rounded, creamy finish. Two-percent milk works in the same amount, though the broth will taste a little less rich; I wouldn’t use skim milk if you want the same body.
- Sharp cheddar, sour cream, and green onions — Sharp cheddar stands up to the potatoes and bacon, and sour cream adds a tangy contrast. Green onions bring a fresh bite. Pre-shredded cheddar is convenient for a topping, while freshly shredded cheese tends to soften more evenly over the hot soup.
Building a Smooth Base and Tender Potato Bites
Render the Bacon Without Rushing It
Cook the chopped bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, for 8–10 minutes. It’s ready when the pieces look crisp and the fat has rendered into the pot. Transfer the bacon to a paper-towel-lined plate, then set aside about one-third for the bowls. Keep the rest nearby for stirring in at the end.
Soften the Onion and Whisk the Base
Add the butter and finely chopped onion to the pot over medium heat. Stir often for about 5 minutes, until the onion softens; it shouldn’t brown heavily. Stir in the flour and cook for 1 minute, then begin whisking in the chicken broth gradually. Keep whisking until the mixture looks smooth before adding more broth.
Simmer the Potatoes Until Fork-Tender
Add the peeled, 1/2-inch potato cubes and bring the pot to a boil over medium-high heat. As soon as it boils, reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes. Test a few pieces with a fork; they should be tender all the way through, not firm in the center. If the cubes are uneven, check the larger ones before moving on.
Finish Gently and Add the Toppings
Stir in the milk, kosher salt, and black pepper, then simmer gently for 5 minutes. Avoid letting the pot boil hard after the milk goes in. Mash some potatoes against the side of the pot to thicken the soup, leaving plenty of cubes intact, then stir in the remaining bacon. Ladle into bowls and finish with cheddar, sour cream, green onions, and the reserved bacon.
Two Useful Ways to Adapt Loaded Potato Soup
Make It Vegetarian With Plant-Based Bacon
Replace the bacon with plant-based bacon and use vegetable broth instead of chicken broth. Cook the plant-based bacon separately according to its package directions, then add it as a topping so it keeps some texture. The soup will lose the smoky drippings from the original, but the onion, butter, broth, and toppings still make a hearty bowl; this adaptation still contains dairy.
Use Yukon Golds for More Defined Potato Pieces
Swap the russets for the same amount of peeled Yukon Gold potatoes, cut into the same size cubes. They hold their shape more readily, so the soup has a less fluffy texture and more distinct potato pieces. Mash a few against the pot if you still want a thicker broth.
Storage and Reheating
- Refrigerator: Store the soup in a covered container for 3–4 days. Cool it and refrigerate within 2 hours; it will thicken as it chills, and the potatoes will soften a little more.
- Freezer: This soup isn’t a great candidate for freezing. The dairy may separate and the potatoes can turn grainy after thawing.
- Reheating: Warm it gently on the stovetop, stirring often, until it reaches 165°F. Don’t let it boil; high heat can make the dairy separate. Add the cold toppings after reheating, not to the pot.
Questions That Come Up When Making This Soup
Loaded Potato Soup
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, 8–10 minutes.
- Transfer the bacon to a paper-towel-lined plate.
- Reserve about 1/3 of the bacon for topping.
- Add the butter and onion to the pot and cook over medium heat, stirring often, until the onion is softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth.
- Add the potatoes and bring to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer.
- Cook uncovered until the potatoes are fork-tender, 15–20 minutes.
- Stir in the milk, salt, and pepper.
- Simmer gently for 5 minutes.
- Mash some of the potatoes against the side of the pot to thicken the soup.
- Stir in the remaining bacon.
- Ladle the soup into bowls.
- Top with the cheddar, sour cream, green onions, and reserved bacon.
