Creamy Loaded Potato Soup with Crispy Bacon and Cheddar

Creamy Loaded Potato Soup with Crispy Bacon and Cheddar

There’s nothing quite like a warm bowl of loaded potato soup on a chilly day. This creamy version combines tender potatoes, crispy bacon, sharp cheddar cheese, and a touch of heavy cream to create comfort in a bowl. It’s hearty, satisfying, and comes together in about 45 minutes with simple ingredients you likely have on hand.

Ingredients

• 2 pounds russet potatoes, peeled and cubed
• 6 slices bacon, chopped
• 4 tablespoons butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 4 green onions, sliced
• Salt and pepper to taste
• Optional: sour cream for serving

Instructions

1. Cook bacon in a large pot over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 2 tablespoons of bacon fat in the pot.
2. Add butter to the pot and sauté diced onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are very tender.
4. Mash some of the potatoes against the side of the pot to thicken the soup, leaving some chunks for texture.
5. Stir in heavy cream and bring back to a gentle simmer. Cook for 2 minutes.
6. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
7. Season with salt and pepper to taste. Stir in cooked bacon and most of the green onions.
8. Ladle into bowls and top with remaining green onions, bacon, and a dollop of sour cream if desired.

Practical Tips

For extra creaminess: Blend half the soup with an immersion blender before adding the cheese. This creates a silkier texture while maintaining some potato chunks.

Make it ahead: Prepare this soup up to step 6, then cool and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to reach desired consistency.

Customize your toppings: Beyond the classic bacon and green onions, try adding crispy fried onions, fresh chives, jalapeños, or extra cheese for personal touches.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a bit of broth if the soup has thickened too much. This soup does not freeze well due to the cream content, as it may separate upon thawing.

Questions and Answers

Can I use a different type of potato? Russet potatoes work best because they break down easily and create a naturally creamy texture. Yukon Gold potatoes are a good alternative if you prefer a slightly firmer texture.

What if I don’t have heavy cream? You can substitute with half-and-half or whole milk, though the soup will be less rich. For a lighter version, use evaporated milk for added creaminess without the full fat content.

How can I make this soup vegetarian? Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to the broth for a similar depth of flavor.