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Old-Fashioned Loaded Potato Soup topped with crispy bacon, shredded sharp cheddar cheese, sour cream, diced ham, and fresh green onions in a rustic bowl. This rich and creamy homemade potato soup is the ultimate American comfort food, perfect for cozy family dinners, cold winter nights, and hearty lunch recipes.

Old-Fashioned Loaded Potato Soup

Old-Fashioned Loaded Potato Soup is a rich and creamy comfort food made with tender russet potatoes, crispy bacon, savory ham, sharp cheddar cheese, sour cream, and fresh green onions. Every bowl is loaded with the flavors of a classic baked potato, making it the perfect soup for cozy dinners and cold-weather meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces bacon
  • 1½ cups chopped onion
  • 6 cups chicken broth
  • 2 pounds russet potatoes peeled and cubed
  • ⅔ cup unsalted butter
  • ¾ cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup diced cooked ham
  • 8 ounces sour cream
  • 2½ cups freshly shredded sharp cheddar cheese divided
  • ¾ cup sliced green onions divided

Equipment

  • 6-quart Dutch oven
  • Large skillet
  • whisk
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Cook the bacon until crisp. Reserve 2 tablespoons of bacon drippings and crumble the bacon.
  2. Sauté the onions in the reserved bacon drippings until softened.
  3. Add the onions, chicken broth, and potatoes to a Dutch oven. Bring to a boil, then simmer until the potatoes are tender.
  4. In the skillet, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in 2 cups of the milk until smooth.
  5. Stir the roux into the potato mixture. Add the remaining milk, salt, and pepper. Cook until thickened.
  6. Stir in the ham, half the bacon, sour cream, 2 cups of the cheddar cheese, and ½ cup of the green onions. Heat gently until the cheese melts completely.
  7. Ladle into bowls and garnish with the remaining bacon, cheddar cheese, and green onions.

Notes

Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Russet potatoes naturally create a creamy texture.
Do not boil after adding the cheese and sour cream.
Add extra milk if the soup thickens during storage.
Serve with crusty bread, cornbread, or homemade biscuits.