Save The first snowfall had just started dusting the windowsills when my roommate burst through the door with a bag of russet potatoes and a mission. She had this idea about recreating the loaded baked potato from our favorite dive bar, but in soup form. We spent the afternoon experimenting, making a mess of the tiny kitchen, and when that first bowl hit the table complete with the bacon crumbles we had fought over I knew winter comfort food had been redefined. Now its the thing I make when someone needs a hug in a bowl.
Last February, my friend Sarah was going through a rough breakup and showed up at my door with red rimmed eyes and nowhere to be. I put this soup on the stove, and we sat at the kitchen island picking at bacon pieces and talking until 2 AM. Something about that creamy, cheesy warmth just makes conversations flow easier. She still texts me every time she makes it now.
Ingredients
- 4 large russet potatoes: These are the workhorses that give the soup its body and that authentic baked potato flavor I cant get from other varieties
- 1 medium onion: Dont rush this step properly softened onions become sweet and melt into the background
- 3 cloves garlic: Minced fresh because my one attempt with garlic powder was disappointing
- 2 green onions: Slice these right before serving so they stay bright and crisp
- 4 cups chicken or vegetable broth: This is your foundation so use one you actually like drinking straight
- 1 cup whole milk: The fat content matters here 2 percent works but the soup wont be quite as luxurious
- 1/2 cup sour cream: Room temperature is the trick to prevent it from breaking when you stir it in
- 1 1/2 cups shredded cheddar cheese: Buy a block and grate it yourself the pre shredded stuff has anti caking agents that make for a grainy soup
- 6 slices bacon: Cook them until theyre seriously crispy because soggy bacon ruins the whole experience
- 2 tablespoons olive oil: For building your flavor base at the start
- 1 teaspoon salt: Start here and adjust at the end potatoes really soak up seasoning
- 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
- 1/2 teaspoon paprika: Just a subtle warmth that ties everything together
Instructions
- Build your flavor foundation:
- Heat olive oil in your large pot over medium heat and add chopped onion. Let it cook slowly about 5 minutes until it turns translucent and sweet. Add minced garlic and stir constantly for one minute until it becomes fragrant but not brown.
- Cook the potatoes until tender:
- Add your diced potatoes directly to the pot and pour in the broth. Bring everything to a boil then drop the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes until a fork slides through a potato cube effortlessly.
- Choose your texture:
- Use an immersion blender right in the pot to puree until completely smooth. If you like some body blend just half the soup and leave the rest chunky like I do.
- Make it creamy:
- Stir in milk sour cream shredded cheddar salt pepper and paprika. Keep the heat low and stir gently until the cheese melts completely into the soup about 5 minutes. Taste it now and adjust the seasoning if it needs anything.
- Finish with the toppings:
- Ladle hot soup into bowls and pile on the crumbled bacon extra cheddar and sliced green onions. Add any optional toppings you want and serve immediately while the cheese is still melty.
Save This became my go to for sick days after my dad came home from surgery and could barely eat anything solid. I made a batch and he finished three bowls in one sitting which was more than he had eaten in days. Sometimes the simplest food is what heals us.
Making It Your Own
Ive learned that the base recipe is just a starting point. Sometimes I throw in diced carrots or celery with the potatoes for extra nutrition and sweetness. Other times I swap half the milk for heavy cream when I want something seriously decadent. The soup freezer beautifully so I often double the batch and stash half for those nights when cooking feels impossible.
Getting The Texture Right
The immersion blender changed everything for me. Before I got one I was transferring hot soup to a blender in batches which was messy and slightly dangerous. If you prefer a chunkier soup try mashing some potatoes against the side of the pot before blending the rest. That way you get the best of both worlds.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that richness beautifully. Crusty bread is mandatory for dipping. I also like setting up a toppings bar and letting everyone build their own perfect bowl.
- Jalapeno slices add just the right kick if you like heat
- Extra cheddar sprinkled on top creates that irresistible cheese pull
- A dollop of sour cream in the center makes it feel restaurant special
Save There is something about standing at the stove stirring cheese into a pot of bubbling soup that makes everything feel like it will be okay.
Kitchen Guide
- → Can I make this soup ahead of time?
Yes, this soup can be prepared in advance. It also freezes well. Simply reheat gently on the stovetop or in the microwave before serving to maintain its creamy texture and flavor.
- → How can I make this soup spicier?
To add a kick, consider dicing and adding jalapeños along with the potatoes during simmering, or simply stir in a few dashes of your favorite hot sauce at the end. You could also garnish with sliced fresh jalapeños.
- → What can I use if I don't have an immersion blender?
If you don't have an immersion blender, you can carefully transfer half or all of the cooked potato mixture to a regular countertop blender. Blend in batches until smooth, then return to the pot to continue with the dairy ingredients.
- → How can I make this a vegetarian dish?
To make this soup vegetarian, simply substitute chicken broth with vegetable broth. For the bacon topping, you can either omit it entirely or use a plant-based bacon alternative, cooked until crispy.
- → Can I make this soup even creamier?
Absolutely! For an even richer and creamier consistency, you can substitute part or all of the 1 cup of whole or 2% milk with heavy cream when stirring in the dairy components.
- → What kind of potatoes are best for this soup?
Russet potatoes are ideal for this soup due to their starchy texture, which breaks down beautifully to create a thick, creamy consistency. Other starchy potatoes like Idaho potatoes would also work well.