This Loaded Potato Soup with Bacon is a warm hug in a bowl! Creamy potatoes, tasty bacon, and a sprinkle of cheese make it a comfort food favorite. Perfect for chilly days!
I can’t resist adding extra bacon on top because, let’s face it, more bacon is always better. 🥓 It’s super easy to whip up too—just simmer, blend, and enjoy!
Key Ingredients & Substitutions
Bacon: The star of the show! I love using thick-cut bacon for its meaty texture. If you want a healthier twist, turkey bacon can work too, but it won’t be as crispy. You can also skip it entirely for a vegetarian version and add some smoked paprika for flavor.
Potatoes: Russet potatoes are great for this soup as they break down beautifully, giving it a nice thickness. Yukon Golds add a buttery flavor. If you’re looking for a lower-carb option, consider cauliflower instead, though it will change the flavor a bit.
Cheese: Sharp cheddar cheese gives a tangy punch. Try pepper jack for a spicy kick or go for a mix of cheeses. Just make sure they melt well. Always add some extra for garnish—it’s just not loaded potato soup without it!
Heavy Cream and Milk: For a lighter soup, you can use half-and-half instead. Almond or oat milk can be used for a dairy-free option, just ensure you also use a bit of olive oil for creaminess in place of the butter.
How Do You Make Sure Your Soup is Creamy and Smooth?
The trick to a great creamy potato soup is how you blend it. After cooking the potatoes until tender, blend only half of the soup to keep some texture intact. Don’t rush this part. If using a blender, do this in batches to avoid spills!
- Let the soup cool slightly before blending to prevent splatter.
- If using an immersion blender, blend in pauses to check the consistency.
After blending, stir in the creams and cheese gently—heat it just enough to melt without boiling, which can curdle the dairy. This care will ensure a wonderfully rich soup!
How to Make Loaded Potato Soup with Bacon
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 1/2 cups shredded cheddar cheese, plus more for garnish
- 1/2 cup sour cream
- 3 green onions, sliced for garnish
- Extra crispy bacon pieces for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, and around 30-40 minutes to cook. In total, you’re looking at about an hour to have a delicious pot of loaded potato soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it turns crispy. Make sure to flip it occasionally for even cooking. Once done, remove the bacon pieces from the pot and let them drain on paper towels, but keep the bacon fat in the pot. This will give your soup fantastic flavor!
2. Sauté the Aromatics:
Add the butter to the leftover bacon fat in the pot. Once melted, toss in the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and continue to cook for an additional minute until you can smell its fragrance.
3. Make the Roux:
Sprinkle the all-purpose flour over the onion and garlic mixture and stir well to combine. Cook this for about 2 minutes to form a roux, which will help thicken your soup.
4. Add Chicken Broth:
Gradually whisk in the chicken broth to prevent lumps from forming. Once it’s fully combined, bring the mixture to a gentle simmer.
5. Cook the Potatoes:
Add the diced potatoes, salt, pepper, and thyme (if you’re using it). Cover the pot and let it simmer over medium-low heat for about 15-20 minutes, or until the potatoes are tender enough to easily pierce with a fork.
6. Blend the Soup:
When the potatoes are soft, remove about half of the soup and transfer it to a blender. Alternatively, you can use an immersion blender right in the pot. Blend until smooth, then return this creamy blend back to the pot with the remaining soup. This will give you a wonderfully creamy texture with some potato chunks still intact.
7. Add Dairy and Cheese:
Stir in the milk, heavy cream, shredded cheddar cheese, and sour cream. Continue to heat the soup gently—not boiling it—to avoid curdling the dairy. Stir until the cheese melts completely and the soup is creamy and delightful.
8. Season to Taste:
Give your soup a taste and adjust the seasoning with extra salt or pepper, based on your preference.
9. Serve and Garnish:
Serve the soup hot in bowls, garnished with crispy pieces of bacon, extra shredded cheddar cheese, and sliced green onions. Enjoy this hearty soup as a perfect meal on its own or paired with some crusty bread!
This Loaded Potato Soup with Bacon is rich, creamy, and comforting—perfect for chilly nights or whenever you crave something delicious! Enjoy every spoonful! 🥣
Can I Use Leftover Mashed Potatoes Instead?
Absolutely! If you have leftover mashed potatoes, just add them to the broth after sautéing the onions and garlic. Adjust the liquid as needed to achieve your desired consistency, as leftover mashed potatoes will already have a creamy texture.
How Can I Store Leftovers?
Store any remaining soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of milk or cream to loosen it up if it thickens too much.
Can I Make This Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. For cornstarch, mix it with a bit of cold water to form a slurry before adding to the broth to thicken the soup without lumps.
What Toppings Work Best?
While crispy bacon and cheddar are classic choices, you can also top your soup with diced avocado, crumbled feta cheese, or even some spicy jalapeños for an extra kick. Fresh herbs like parsley or chives also make lovely garnishes!
