This mouthwatering Loaded Potato Soup with Bacon and Cheddar is a perfect choice for a cozy dinner or gathering. It’s thick, creamy, and packed with flavor, making it a favorite in my household. Follow me as I guide you through this simple yet delicious recipe that will surely impress your family and friends.
Loaded Potato Soup with Bacon and Cheddar
A rich and creamy potato soup loaded with crispy bacon and sharp cheddar cheese, offering all the comforting flavors of a classic loaded baked potato in a warm, hearty bowl.
Prep: 15 min | Cook: 30 min | Total: 45 min
Servings: 6 servings
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
- Chopped green onions, for garnish
- Additional shredded cheddar cheese, for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the unsalted butter until melted. Sprinkle the flour over the onions and garlic, stirring continuously, and cook for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth until the mixture is smooth. Add the diced potatoes to the pot.
- Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Using an immersion blender, partially blend the soup to achieve your desired consistency, leaving some potato chunks for texture.
- Stir in the whole milk and heavy cream, heating the soup until warmed through but not boiling.
- Add the shredded cheddar cheese, stirring until melted and fully incorporated. Then, stir in the sour cream.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve the soup hot, garnished with the crispy bacon bits, chopped green onions, and additional shredded cheddar cheese as desired.
Nutrition
- Calories: 450 kcal
- Fat: 28 g
- Carbs: 35 g
- Protein: 15 g
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To start, let me gather the ingredients you will need. Here’s what you need for this delightful soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 6 slices of bacon, chopped
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- Chopped green onions or chives for garnish
Now that you have your ingredients ready, let’s get cooking! First, I heat a large pot over medium heat and add the chopped bacon. I cook it until it’s crispy, which usually takes about 5-7 minutes. Once it is nice and crispy, I remove the bacon from the pot and set it aside, leaving about 1 tablespoon of bacon grease in the pot for added flavor.
Next, I add the diced onion to the pot and sauté it in the remaining bacon grease until it becomes translucent, which takes about 3-4 minutes. Then, I stir in the minced garlic and cook it for an additional minute until fragrant. To this mixture, I add the diced potatoes and pour in the chicken broth. I bring the whole pot to a boil before reducing the heat to a simmer. I cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
After the potatoes are cooked, I take a potato masher and mash some of the potatoes right in the pot, leaving the rest chunky for texture. If you prefer a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Next, I stir in the heavy cream, shredded cheddar cheese, and the reserved bacon pieces. I let everything warm through and mix well. At this point, I season with salt and pepper to taste. The cheese will melt into the soup, creating a deliciously creamy texture.
Once everything is heated through, I ladle the soup into bowls and top each one with a sprinkle of extra cheddar cheese and some chopped green onions or chives. For an added touch, I sometimes put a few crispy bacon pieces on top.
And there you have it, my delightful Loaded Potato Soup with Bacon and Cheddar! This soup is comforting, hearty, and absolutely perfect for chilly days. I hope you enjoy making it as much as I do!
