This classic old fashioned loaded potato soup is everything comforting, cozy, and delicious in one warm bowl. Made with tender russet potatoes, rich cream, melted cheddar, and hearty toppings, it’s the perfect homestyle dinner that brings nostalgia and flavor together. Whether you’re cooking for family night or prepping meals for the week, this recipe delivers true comfort with every spoonful.
Why You’ll Love This Classic Old Fashioned Loaded Potato Soup
There’s nothing like a big bowl of old fashioned potato soup to warm you up from the inside out. This recipe is thick and creamy thanks to a simple butter-and-flour roux, while the combination of milk, heavy cream, and cheddar cheese creates a velvety richness. Bacon (or turkey bacon), green onions, and extra cheese make it a fully loaded bowl that tastes just like the classic versions passed down through generations. It’s quick to make, budget-friendly, and perfect for cozy evenings at home.
Ingredients You’ll Need
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup milk
- ½ cup sharp cheddar cheese, grated
- 6 strips turkey bacon or beef bacon (or standard bacon if allowed), cooked and crumbled
- ½ cup sliced green onions (plus more for garnish)
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
How to Make Classic Old Fashioned Loaded Potato Soup (Step-by-Step)
Step 1: Sauté the Garlic
In a large soup pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. This step builds the flavor foundation of your soup.
Step 2: Make the Roux
Sprinkle the flour into the pot and stir continuously. Cook the roux for 2–3 minutes until lightly golden. This thickens the soup and gives it that old fashioned creaminess.
Step 3: Add Broth and Potatoes
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle boil. Add the diced potatoes and reduce the heat to a simmer. Let the potatoes cook for 15–20 minutes or until perfectly tender.
Step 4: Add the Creamy Elements
Once the potatoes are soft, stir in the heavy cream and milk. Warm the soup gently—do not boil—so the dairy stays smooth and silky.
Step 5: Load It Up
Add the crumbled bacon, sliced green onions, and grated cheddar cheese. Stir until the cheese melts into the soup, turning it thick, creamy, and irresistibly rich. Taste and add salt and pepper as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with extra cheese, green onions, and crispy bacon. Enjoy it hot for the ultimate cozy meal.
Tips & Variations
- Make it lighter: Use half-and-half instead of heavy cream.
- Extra thick: Mash some of the potatoes directly in the pot or add 1 extra tablespoon of flour to the roux.
- Vegetarian version: Skip the bacon and use veggie broth; add smoked paprika for a savory depth.
- Dairy-free: Substitute with plant-based butter, dairy-free cheese, and oat milk.
- Extra flavor: Add a pinch of paprika or garlic powder for more warmth and richness.
Serving Ideas & Storage
Serve this soup with warm rolls, cornbread, roasted vegetables, or a simple garden salad. It’s great as a main dish or a hearty side.
Storage:
- Refrigerator: 3–4 days in an airtight container
- Freezer: 1–2 months (freeze before adding cheese for best texture)
- Reheating: Warm slowly on the stovetop, adding a splash of milk or broth if it becomes too thick
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Protein | 10g |
| Carbs | 38g |
| Fat | 19g |
| Fiber | 3g |
| Sodium | 620mg |
Final Thoughts
This Classic Old Fashioned Loaded Potato Soup delivers pure comfort in every bite. With its creamy texture, hearty potatoes, melty cheese, and flavorful toppings, it’s a simple yet unforgettable recipe you’ll want to keep in your weekly rotation. One spoonful and you’ll understand why this dish has been a family favorite for generations.