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Creamy Loaded Potato Soup

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This creamy loaded potato soup is the ultimate comfort food, featuring tender potatoes simmered in a rich, velvety base and topped with crispy bacon, sharp cheddar, and fresh chives. Quick and easy to make, it’s perfect for chilly evenings, family gatherings, or whenever you need a cozy pick-me-up.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced (about 6 medium potatoes)
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1/2 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, shredded (divided, plus extra for topping)
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • Salt and black pepper, to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
  • 1/4 cup chives or green onions, finely sliced (for topping)

Instructions

  1. Peel and dice potatoes into 1-inch cubes. Chop onion, mince garlic, and slice bacon into 1/2-inch pieces. Shred cheddar and slice chives or green onions for topping.
  2. In a medium skillet over medium heat, cook chopped bacon until golden and crispy, stirring occasionally. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
  3. In a large heavy-bottomed pot, melt butter over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds.
  4. Add diced potatoes to the pot. Pour in chicken broth and bring to a boil, scraping up any browned bits. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 15-18 minutes.
  5. For chunky soup: Use a potato masher in the pot, leaving some pieces whole. For smooth soup: Use an immersion blender to puree until velvety. If using a standard blender, let soup cool slightly and blend in batches.
  6. Stir in whole milk and heavy cream. Add salt and black pepper to taste. Simmer for 5 minutes over low heat, stirring often.
  7. Turn off heat. Stir in 1 cup shredded cheddar cheese and sour cream until melted and smooth. Taste and adjust seasoning. If soup is too thick, add a splash more milk.
  8. Ladle soup into bowls. Top each serving with crispy bacon, extra cheddar, and a sprinkle of chives or green onions.

Notes

For vegetarian, omit bacon and use smoked paprika. For gluten-free, double-check broth label. Use freshly shredded cheddar for best melting. Soup thickens as it sits; add milk or broth when reheating. Customize toppings with jalapeños, roasted corn, or pepper jack cheese. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: loaded potato soup, creamy potato soup, bacon cheddar soup, comfort food, easy soup recipe, family dinner, winter soup, gluten-free, vegetarian option

Find it online: https://norasfoods.com/creamy-loaded-potato-soup-recipe-easy-best-bacon-cheddar-topping/