Loaded Potato Soup
A rich, creamy soup loaded with bacon, cheddar cheese, and tender Yukon gold potatoes, perfect for cozy evenings.
Ingredients
For the soup base
- 6 slices thick-cut bacon, chopped For crisping and flavor
- 2 tablespoons unsalted butter For sautéing
- 1 medium yellow onion, diced To add sweetness and depth
- 3 cloves garlic, minced For flavor
- 1/3 cup all-purpose flour For roux and creaminess
- 4 cups low-sodium chicken broth Can substitute with vegetable broth
- 1 1/2 cups whole milk For a rich texture
- 1 cup heavy cream Or half-and-half for lighter option
- 2 pounds Yukon gold potatoes, peeled and diced For the base of the soup
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon black pepper For seasoning
- 1/2 teaspoon smoked paprika Optional but enhances flavor
- 1/2 teaspoon dried thyme Use 1 teaspoon if using fresh
Toppings
- 1 cup shredded sharp cheddar cheese For garnish and flavor
- 1/2 cup sour cream For creaminess on top
- 2 green onions thinly sliced For garnish
- Chives, for garnish Optional for extra flavor
- Hot sauce, to taste For those who like heat
Instructions
Prepare the Bacon
- In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Transfer bacon to a paper towel–lined plate.
- Leave about 2 tablespoons of bacon fat in the pot.
Sauté Aromatics
- Add butter to the pot with the bacon fat. Stir in diced onion and cook until translucent, about 4–5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
Create the Roux
- Sprinkle in the flour and stir constantly for 1–2 minutes to create a paste that is slightly golden and has a nutty aroma.
Add Liquids
- Gradually whisk in the chicken broth, adding a splash at a time to avoid lumps. Then add the milk and cream. Bring to a gentle simmer.
Cook the Potatoes
- Stir in diced potatoes along with salt, pepper, smoked paprika, and thyme.
- Cover and simmer on low-medium heat for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
Finalize the Soup
- For a chunky texture, leave the soup as is. For extra creaminess, lightly mash some potatoes in the pot or use an immersion blender to blend 1/3 of the soup.
- Stir in the cheddar cheese until melted and smooth, then add the sour cream and half of the cooked bacon.
- Taste and adjust seasoning, adding hot sauce if desired.
Serve
- Ladle the soup into bowls and top with remaining bacon, more cheddar, green onions, and chives. Serve immediately.
Notes
Store in an airtight container for 3–4 days. The flavors improve by Day 2. When reheating, stir in a splash of milk if the soup thickens.