Let’s Talk About Why I Love This Soup

Alright, picture this: It’s one of those cold, drizzly Tuesdays. My socks are perpetually damp, and I just want something that’s basically a hug in a bowl (you know the feeling). That was the night I first tried making Loaded Baked Potato Soup – Creamy & Comforting style. I almost set off the smoke alarm with the bacon, but that’s part of the charm. Now, whenever anyone comes in with that scrunchy tired look, I know this soup will win them over – it’s happened more than once! Also, unrelated, did you know cats apparently shouldn’t eat potatoes? Just stumbled on that fun fact last week when my little gremlin tried to raid the ingredients.

Why You’ll Love This (Or At Least, Why I Do)

I whip this up when someone’s had a tough day (or I have, frankly), because potato soup fixes stuff food can’t explain. My family inhales it – mainly because it’s thick enough to stand your spoon up in, and who doesn’t love cheese and bacon? (My aunt tried a vegan version once. Sorry, Aunt Jen. Cheeseless potato soup is just…potato soup.) Don’t be surprised if you need to gently wrestle the last ladle out of someone’s hands. I use it as my “secret weapon” for getting people to show up on time for dinner – it works!

Gather Up These Ingredients (But Honestly, Improv Is Fine)

6 medium russet potatoes (sometimes I just use Yukon Golds – nobody’s sent me hate mail yet)
1 medium onion, diced (red onion if it’s all that’s left – it’s totally fine)
3-4 slices thick-cut bacon (if I’m lazy, pre-cooked bacon bits work in a pinch – just don’t tell my mother-in-law)
3 cloves garlic, minced (I use the jar stuff if I can’t be bothered chopping)
4 cups chicken broth (sometimes veggie broth because the box was open; I’ve even used bouillon cubes…shhh)
1 cup milk (whatever percentage is in the fridge, even oat milk once actually)
2/3 cup sour cream (or Greek yogurt, depending on what’s about to expire)
1 ½ cups shredded sharp cheddar cheese (seriously, use any cheese you’d eat off a cheeseboard – I’ll die on this hill)
Salt and black pepper, but taste as you go – you know your own tastebuds
2 green onions, sliced, for serving (please skip if you don’t like them; I don’t always bother)
Optional: a knob of butter, and a handful of chopped parsley if he’s still alive in the fridge drawer

Loaded Baked Potato Soup – Creamy & Comforting

Here’s How I Throw This Soup Together

Cook the bacon: Toss the bacon in a big ol’ pot over medium heat. I sometimes crowd them in, which you’re *not* supposed to do, but who has patience? Once crispy, set aside on a paper towel and try not to eat all the bits. Save that bacon grease – it’s magic.
Soften the onions & garlic: Add your onion to the bacon grease and let it get soft and golden. Add garlic; don’t let it burn (I did once – tasted like regret). Stir for like a minute.
Chunk up and add the potatoes: Peel and chop your potatoes into 1-inch-ish cubes – no need to be perfect. Toss them in with the onions and stir for a sec.
Add broth and simmer: Pour in chicken broth and bring to a cheerful bubble. Reduce to a simmer; cover and cook about 20 minutes, or until a fork slides into the potatoes like butter. This is when I sneak a taste and get nervous that it’s too bland, but it always comes together in the end.
Get creamy: Mash some potatoes right in the pot with a potato masher (or a sturdy fork if you’re living wild). I like it chunky, but you do you. Stir in milk and sour cream. Cheese goes in last; swirl till melty. Don’t stress if it looks lumpy; it sorts itself out.
Seal the deal: Add salt and pepper. Crumble in most of your bacon (I always hold a few pieces back for topping). Taste! Needs more cheese? Go wild.

Notes from My Half-Organized Brain

I’ve found if you over-boil the potatoes, the soup can get gluey – unless you like spackle for dinner.
If I accidentally run out of sour cream, Greek yogurt does the trick. Actually, sometimes I even prefer it.
The cheese matters. I mean, a good sharp cheddar is king. But I’ve once used half mozzarella in a panic, and it was still devoured.

Random Variations I’ve Messed With

Added roasted broccoli in – surprised everyone (including me)
Subbed ham for bacon; not as smoky, but got the job done when there was leftover holiday ham
Once tried putting sweet potatoes in – won’t do that again, soup went a weird pink color
Hot sauce swirl on top? Yes, but not for the weak of tongue

What Kitchen Stuff Do You Really Need?

Big soup pot (I use my battered Dutch oven, but any huge saucepan will do)
Potato masher (fork totally fine if you’re in a rental with weird drawers)
Ladle – or grab a mug and pour, just watch your knuckles…

If you want to fancy-blend the soup, a stick blender is slick, but I rarely clean mine so I just mash away. No judgment either way.

How to Store Leftovers (If You’re Lucky Enough to Have Some)

Store in a lidded container in the fridge. Supposedly lasts 3-4 days. In reality, it’s usually vanished by lunchtime the next day (honestly, my partner raids the fridge at midnight). Reheat gently and add a splash of milk if it gets too thick. Freezing? It’s okay, but the texture changes a bit, you’ve been warned.

How I Like to Serve This (But You Do You)

Big bowls. Extra bacon crumbles, cheddar, and green onions on top plus just a smidgen of hot sauce. We’ve even done baked potato soup “bar” style for movie night – line up toppings in little bowls. Someone always asks for crushed-up crackers; never fails.

What I Wish I’d Known (A Few Hard-Earned Lessons)

I once rushed the “cheese in the soup” step on high heat and it split – tasted fine, looked less appetizing. Gentle heat is key!
Don’t be stingy with the salt. Potatoes soak up salt; bland soup is a sad soup.
If you wait till the very end to add bacon, it stays crispy – if that’s your thing.

FAQ – No Such Thing as a Silly Question

Can I make this vegetarian? Sure thing! Skip the bacon, use veggie broth, and maybe toss some smoked paprika in for that hint of “something’s missing.” It works (though, my family pouted).
What potatoes are best? Russet is my top pick (they get all fluffy), but Yukon Golds are smooth, too. Red potatoes? A bit too waxy, though it works if that’s all you’ve got.
Do I have to peel the potatoes? Absolutely not. I’ve left skins on tons of times, usually out of laziness. Gives it a rustic vibe.
Can I double the recipe? Oh, you better believe it, just use a bigger pot. And, er, taste more often for seasoning.
Why did my soup get too thick? This happens! Just splash in more broth or milk till it’s how you like it. I tend to think leftovers thicken up, but some folks love that.
Any good resource for soup basics? Yeah, I started out reading this Bon Appétit piece on homemade soup years ago. Still go back to it now and then!

Totally off-topic, but making this soup always makes me want to put on bad 80s pop music and dance around the kitchen. Maybe that’s just me. Anyway, give the recipe a try – and let me know if you end up with leftover soup, because I need to know your secret!

Loaded Baked Potato Soup – Creamy & Comforting