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Easy Creamy Loaded Potato Soup with Cheddar and Bacon

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This creamy loaded potato soup with cheddar and bacon is the ultimate comfort food—rich, velvety, and packed with crispy bacon, melted cheddar, and tender potato chunks. It comes together in about 45 minutes with simple ingredients, making it perfect for cold days or crowd-pleasing dinners.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Russet potatoes, peeled and diced into 1/2-inch cubes (about 5–6 medium potatoes)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream (full-fat)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 4–5 green onions, sliced thinly for garnish
  • Extra cheddar cheese for topping

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and lay bacon slices in a single layer. Bake for 15-18 minutes until crispy. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces. Reserve 2 tablespoons of bacon grease.
  2. In a large Dutch oven or heavy-bottomed pot, melt butter with reserved bacon grease over medium heat. Add diced onion and cook for 4-5 minutes until translucent and starting to brown. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until lightly golden and nutty-smelling.
  4. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream. Bring to a gentle simmer, stirring occasionally, until slightly thickened like a thin gravy.
  5. Add diced potatoes, salt, pepper, and smoked paprika. Stir, bring back to a simmer, then reduce heat to medium-low. Cover and cook for 15-18 minutes, stirring every 5 minutes, until potatoes are fork-tender but not falling apart.
  6. Remove pot from heat. Use a potato masher to gently mash about half the potatoes right in the pot, leaving some chunky pieces.
  7. Return pot to low heat. Add shredded cheddar cheese and sour cream, stirring until cheese is fully melted and soup is smooth and velvety. If too thick, add a splash of milk or broth.
  8. Taste and adjust salt and pepper as needed. Remember bacon and extra cheese will add saltiness.
  9. Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, and sliced green onions. Serve hot with crusty bread or oyster crackers.

Notes

For best texture, shred cheese yourself (pre-shredded has anti-caking agents that cause graininess). Let shredded cheese sit at room temperature for 10 minutes before adding to prevent seizing. Layer salt carefully—bacon, cheese, and broth all add salt. Soup thickens overnight; add a splash of milk when reheating. For gluten-free version, use 2 tablespoons cornstarch mixed with 3 tablespoons cold water instead of flour. For vegetarian version, skip bacon, use vegetable broth, and add 1 teaspoon liquid smoke and extra smoked paprika.

Nutrition

Keywords: loaded potato soup, creamy potato soup, cheddar bacon soup, comfort food, easy soup recipe, potato soup with bacon, winter soup

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