This is the kind of soup that feels like a hug in a bowl.

It’s rich, creamy, cozy, and exactly what you want when the weather turns cold or you’re craving something comforting but still homemade. The kind of soup you make on a slow afternoon, let simmer gently on the stove, and then serve with thick slices of toasted bread for dipping.

I’ve made a lot of potato soups over the years, but this one is the one I always come back to. It’s loaded (in the best way), perfectly seasoned, and finished with crispy bacon, fresh herbs, and a generous dollop of sour cream that melts right into the soup.

Simple ingredients. Big comfort.

Why I Keep Making This Soup:

I started making loaded potato soup during a season where I just wanted warm, reliable dinners meals that felt familiar and grounding. There’s something about potatoes simmering on the stove that immediately makes a kitchen feel calmer. Maybe it’s the smell, maybe it’s the nostalgia, or maybe it’s just knowing that no matter what kind of day you’ve had, a bowl of creamy soup is always a good idea.

This soup quickly became a staple. It’s the one I make when we’re home all afternoon, the one I reheat for lunch the next day, and the one that somehow tastes even better after it sits overnight.

It’s cozy without being heavy, indulgent without being complicated, and it’s endlessly customizable depending on what you have in the fridge.

Why You’ll Love This Loaded Potato Soup:

Thick, creamy, and comforting
Packed with flavor from bacon, garlic, and slow-simmered potatoes
Perfect for leftovers, it reheats beautifully
Simple pantry ingredients
Easy to customize with toppings and add-ins
Feels indulgent, but still homemade
If you’re a fan of soups that feel hearty enough to be a meal on their own, this one’s for you.

Ingredients List:

For the Soup:

6 slices bacon, chopped
1 small yellow onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled and diced
3 cups chicken broth
1 cup whole milk
¾ cup heavy cream
1 tbsp butter
1 tsp salt (plus more to taste)
½ tsp black pepper
½ tsp smoked paprika (optional, but recommended)

For the Topping:

Crispy bacon pieces
Sour cream
Fresh parsley or chives, finely chopped
Freshly cracked black pepper

How to Make this Loaded Potato Soup:

Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot for flavor.

Step 2: Build the Flavor Base
Add the diced onion to the pot and cook for 4–5 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.

This step sets the tone for the whole soup slow, steady, and full of flavor.

Step 3: Add Potatoes and Broth
Add the diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–18 minutes, or until the potatoes are fork-tender.

Step 4: Blend (Just a Little)
Once the potatoes are soft, use an immersion blender to partially blend the soup. You want it creamy, but still chunky the texture is everything here.

No immersion blender? Scoop out about ⅓ of the soup, blend it in a regular blender, then stir it back into the pot.

Step 5: Make It Creamy
Stir in the butter, milk, and heavy cream. Let the soup simmer gently for another 5–10 minutes, until thick and velvety. Taste and adjust seasoning as needed.

Step 6: Finish & Serve
Ladle the soup into bowls and top generously with crispy bacon, a dollop of sour cream, and fresh herbs. Finish with cracked black pepper and serve with toasted bread.

Tips for the Best Potato Soup:

Russet potatoes work best — they break down easily and create a creamy texture
Don’t over-blend — some chunks make the soup feel hearty
Simmer gently after adding dairy to avoid curdling
Season in layers — taste as you go

Ways to Make This Recipe Your Own:

This soup is incredibly forgiving and easy to customize:

Add shredded cheddar cheese for a classic loaded version
Stir in corn or diced ham for extra texture
Swap sour cream for Greek yogurt for a lighter finish
Add green onions or chives instead of parsley
Sprinkle in red pepper flakes for subtle heat

Once you’ve made it once, you’ll start adjusting it to your own taste.

Substitution Tips:

No bacon? Use turkey bacon or skip it and add butter + olive oil
Dairy-free: Use unsweetened almond milk and coconut cream
Vegetarian: Use vegetable broth and omit bacon
No heavy cream: Half-and-half works well

Storage & Reheating:

This soup stores beautifully and gets even better the next day.

To Store:
Let cool completely, then store in an airtight container in the fridge for up to 4 days.

To Reheat:
Reheat gently on the stovetop over low heat or microwave in short intervals, stirring often. Add a splash of milk or broth if it thickens too much.

Freezing:
Freeze without toppings for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with It:

This soup is perfect with:

Thick, crusty toasted bread
Grilled sourdough
Simple green salad
Garlic toast or focaccia

Honestly, anything you can dip into it is a win.

Final Thoughts

This creamy loaded potato soup is everything I want in a comfort meal: warm, rich, familiar, and deeply satisfying. It’s the kind of recipe you’ll keep in rotation all winter long — easy enough for weeknights, cozy enough for weekends, and always reliable.

If you’re looking for a soup that feels like home, this one delivers.

Yield: 4-6 servings