Cheesy Loaded Potato Soup

Finding a hearty, comforting dinner that doesn’t require constant attention or fancy techniques can feel impossible on busy weeknights. Between work meetings, school pickups, and everything else on your plate, the last thing you need is a complicated recipe that demands precise timing or hard-to-find ingredients. That’s where this loaded potato soup comes in clutch: it’s warm and satisfying, uses ingredients you probably already have in your fridge, and comes together in one pot with minimal fuss. Plus, everyone gets to customize their bowl with their favorite toppings, which is always a win in my house.

Ingredients:
For the soup::
6 strips bacon (I use Oscar Mayer Center Cut for less grease)
3 tbsp butter (I prefer Kerrygold unsalted for a richer base)
1 cup onions
4 garlic cloves
5 tbsp flour
2 cups chicken stock (I use Swanson Natural Goodness)
2 cups milk
1.5 lb red potatoes (scrubbed and cut into 1/2-inch cubes)
1.5 tsp salt
1.25 tsp pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1.25 cup cheddar cheese (freshly shredded for smoother melting)
For the garnish:
green onions (thinly sliced on the bias)
sour cream

Instructions:
Cook the bacon strips in a large pot over medium heat until crispy, about 8-10 minutes, stirring occasionally. Remove the bacon to a paper towel-lined plate and crumble it once cooled, reserving about 2 tablespoons of the rendered fat in the pot. While the bacon cooks, dice the onions into small, uniform pieces and mince the garlic cloves—this ensures they’ll cook evenly and integrate smoothly into the soup base.
Add the butter to the reserved bacon fat in the pot and let it melt over medium heat. Stir in the diced onions and cook for 4-5 minutes, stirring occasionally, until they become translucent and softened. Add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 30 seconds to cook out the raw flour taste—this creates the roux that will thicken the soup and give it a silky texture.
Gradually whisk in the chicken stock and milk, stirring constantly to avoid lumps and ensure the roux incorporates smoothly. Bring the mixture to a gentle simmer, then add the cubed red potatoes. Add the salt, pepper, smoked paprika, and cayenne pepper, stirring to combine. I like to add the spices early so they distribute evenly throughout the broth and develop more flavor as everything simmers together.
Maintain a gentle boil and cook for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender but still holding their shape. The timing depends on how small you cut them—smaller pieces cook faster. Once the potatoes are done, reduce the heat to low; this prevents the soup from breaking or the potatoes from becoming mushy.
Remove the pot from heat and stir in the freshly shredded cheddar cheese until completely melted and incorporated. Fold in half of the crumbled bacon from Step 1. I always shred the cheese fresh rather than using pre-shredded, as it melts much more smoothly and gives the soup a creamier finish without any graininess.
Ladle the soup into bowls and top each serving with a dollop of sour cream, the remaining crumbled bacon, and a generous handful of thinly sliced green onions cut on the bias. The bias cut makes them look elegant and helps them distribute better across the surface.

Notes:
Options for Substitutions:
This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:
– Bacon: Turkey bacon works great if you’re looking for a lighter option. You can also skip the bacon entirely and use a bit of smoked paprika for that smoky flavor.
– Red potatoes: Yukon golds are a solid substitute and give you that same creamy texture. Russets work too, but they’ll break down more and make your soup thicker and less chunky.
– Milk: Heavy cream makes this soup extra rich, or you can use half-and-half for something in between. For a lighter version, stick with 2% or whole milk.
– Chicken stock: Vegetable stock works fine here if you want to keep it vegetarian (just skip the bacon or use plant-based bacon). You can also use water with an extra bouillon cube if that’s all you have.
– Cheddar cheese: Monterey Jack, Colby, or a Mexican cheese blend all melt nicely. You can also mix in some cream cheese for extra creaminess.
– Flour: For a gluten-free version, use cornstarch (about 2-3 tablespoons mixed with cold water) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking:
– The biggest mistake people make with potato soup is adding the milk too quickly after the flour, which creates lumps that are nearly impossible to smooth out – instead, whisk the flour into the bacon fat for about 30 seconds to create a roux, then gradually pour in the liquids while stirring constantly.
– Cutting your potatoes into uneven chunks means some pieces will be mushy while others are still hard, so aim for uniform 1/2-inch cubes that cook evenly in the 10-15 minute timeframe.
– Don’t add the cheddar cheese while the soup is at a rolling boil, as high heat can cause the cheese to separate and become grainy – remove the pot from heat first, then stir in the cheese until it melts smoothly.
– Finally, if your soup turns out too thick, thin it with a bit more milk or chicken stock rather than water, which keeps the flavor rich and creamy.

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