Name: Loaded Potato Soup with Bacon and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 3 medium Yukon Gold potatoes, peeled and diced (about 1.5 lbs); 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 4 strips bacon, cooked and crumbled; 2 tablespoons chopped fresh green onions; 1/4 cup sour cream, for garnish

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🧀 Crispy Bacon, Melty Cheese, and Velvety Potatoes: The Ultimate Loaded Potato Soup 🥔✨

1. Introduction

There’s nothing quite like a steaming bowl of loaded potato soup on a chilly evening—rich, creamy, and packed with texture from crispy bacon, sharp cheddar, green onions, and a dollop of sour cream. This isn’t just soup; it’s comfort food elevated to artisanal levels, ready in under an hour and perfect for busy weeknights or cozy weekend indulgences.

Over the years, I’ve refined this recipe through multiple kitchen experiments—balancing roux thickness, dairy richness, and topping integration until I achieved that perfect spoon-coating texture. It’s the kind of dish that starts with humble pantry staples but leaves everyone asking for the recipe.

2. Why You’ll Love This Recipe

Ready in under 45 minutes—no slow cooker wait times, no complex steps.
One-pot cooking (plus minimal extras) for easier cleanup.
Highly customizable—vegetarian? Gluten-free? I’ve got you covered with smart swaps.
Meal-prep friendly—tastes even better the next day (if it lasts that long).

Family-approved crowd-pleaser—kids ask for seconds, and adults ask for thirds.

3. Ingredient Notes

Great soup starts with intentionality—here’s how each ingredient earns its place:

Yukon Gold potatoes: Their natural buttery richness and moderate starch create that ideal creamy-yet-hearty texture without needing heavy cream. Avoid waxy varieties like red potatoes—they’ll stay chunky and won’t break down as beautifully.

Smoked bacon (not Just "cutter” bacon): The smoke depth adds umami complexity you can’t replicate with salt alone. I always buy thick-cut, uncured bacon for cleaner flavor and less artificial sweetness.
Sharp white cheddar over mild cheddar: Sharpness cuts through the creaminess and holds up against the broth. Grate it yourself from a block—the pre-shredded kind contains anti-caking agents that can inhibit smooth melting.
Half-and-half + a splash of heavy cream: Half-and-half gives body without being overwhelming; cream adds luxury and stability. For a lighter version, swap in full-fat coconut milk (shaken well) with 1 tbsp nutritional yeast for depth.

Chicken broth (low-sodium): Always choose low-sodium so you control the salt level. Homemade bone broth intensifies flavor exponentially—try simmering necks and backs for 4 hours before making this soup.

4. Kitchen Tools You Need

While this soup can technically be made in any pot, having the right tools transforms the process—and the results. Here’s what I rely on:

The T-fal 14-Piece Hard Anodized Nonstick Cookware Set is my go-to for even heat distribution and effortless cleanup—especially key when dealing with dairy-heavy sauces prone to scorching. The included heavy-bottomed Dutch oven serves perfectly for this recipe.

For ultra-crispy bacon without the splatter (or oven preheat), I swear by the Compact 6-in-1 Digital Air Fryer by Amazon Basics. Set it to 375°F for 10–12 minutes, shake halfway—and bacon is perfectly crisp every time.

Deluxe 33-Piece Silicone Utensil Set comes in handy when stirring the roux—no scratching your favorite nonstick pot, and everything’s dishwasher-safe. Bonus: the heat-resistant tips won’t melt, even during extended simmering.

5. How to Make Loaded Potato Soup

Phase 1: Build Flavor Foundation (10 minutes)

Start by cubing 2 pounds of Yukon Gold potatoes (skin on or off—your preference—but keep pieces uniform for even cooking). Set aside.

In your Dutch oven over medium heat, add 6 ounces of thick-cut bacon. Cook undisturbed for 3–4 minutes until the fat begins to render. Flip and cook another 3–4 minutes until edges crisp. Transfer bacon to a paper towel-lined plate with a fork—leave the rendered fat in the pot. That fat is liquid gold for sautéing aromatics.

Add 1 diced yellow onion and 2 minced garlic cloves to the hot fat. Sauté 4–5 minutes until onions are translucent and fragrant. Key visual cue: You should hear a gentle sizzle and smell the sweet, caramelizing onions—not burning.

Phase 2: Roux & Broth Integration (5 minutes)

Sprinkle ¼ cup all-purpose flour over the onions. Stir constantly for 60 seconds—this cooks out the raw flour taste. Now, slowly whisk in 3 cups of low-sodium chicken broth, ensuring no lumps form. Add 1 cup half-and-half and ½ cup heavy cream.

Pro tip: Warm the dairy in the microwave for 30 seconds before adding. Cold dairy + hot roux = risk of curdling.

Add the cubed potatoes, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Bring to a gentle simmer (small bubbles breaking the surface), then reduce heat to low, cover, and cook for 15–18 minutes—until potatoes pierce easily with a fork and begin to soften and break apart.

Phase 3: Creaminess & Cheese (5 minutes)

Use a wooden spoon or potato masher to gently crush some of the potatoes against the pot—this releases starch and naturally thickens the soup. Do *not* over-mash; you want a mix of smooth and chunky.

Stir in 1½ cups shredded sharp white cheddar, ½ cup shredded Gruyère (for nutty complexity), and ½ cup crumbled bacon. Stir until cheese melts about 3 minutes. Remove from heat once cheese is incorporated—simmering too long can cause the cheese to seize up.

Phase 4: Garnish & Serve

Ladle into bowls and top with remaining bacon, 2 tablespoons sliced green onions, a dollop of sour cream, and extra shredded cheese. For bold contrast, drizzle with a touch of smoked paprika olive oil.

6. Expert Tips for Success

Cheese temperature matters: Let shredded cheese sit at room temperature for 15 minutes before adding—it melts more evenly.

Potato size is everything: Cut pieces to the size of a large marble. Too big? They’ll stay hard. Too small? They dissolve into mush.
Don’t skip the flour timeout: Sautéing flour for 60 seconds eliminates the raw taste and stabilizes the sauce.
Acid balances richness: A splash of apple cider vinegar (½ tsp) at the end brightens the whole bowl—trust me.

Salt late: Adding salt before broth reduces evaporation and concentrates saltiness. Season after simmering to fine-tune.

7. Variations & Substitutions

Vegetarian version: Swap bacon for smoked tofu (air-fried until crispy) and use mushroom broth. Add 1 tsp liquid smoke for depth.
Dairy-free: Use full-fat coconut milk instead of cream, vegan cheddar shreds, and omit sour cream (or use cashew-based).

Keto-friendly: Replace potatoes with 3 cups cauliflower florets (simmer 10 minutes). Use heavy cream only and add 2 tbsp psyllium husk for thickness.
Spicy kick: Stir in ½ tsp cayenne or 1 tsp chipotle powder with the broth.
Slow cooker method: Sauté bacon and wilted veggies in a pan, transfer to slow cooker. Add remaining ingredients (except dairy and fresh toppings) and cook on low 6 hours or high 3. Add cream & cheese 30 minutes before serving.

8. Storage & Reheating

This soup stores beautifully, though it thickens dramatically upon cooling.

Fridge: Cool completely, store in airtight containers (like the JoyJolt Airtight Glass Food Storage Set) for up to 4 days.
Freezer: Freezes well for up to 2 months—but leave out the potatoes if freezing, as they can turn gritty. Recook fresh potatoes and combine when reheating.

Reheating: Stovetop is best—warm gently over medium-low, whisking in a splash of milk, broth, or water to loosen. Avoid boiling. Do not microwave in glass containers if the soup contains dairy—they can overheat unevenly.

9. FAQ

Can I make this soup ahead of time?

Absolutely! Prepare through step 3 (before cheese), cool, and refrigerate. When ready to serve, reheat gently and stir in cheese, cream, and bacon. Fresh toppings should go on at the end.

Why is my soup lumpy, and how do I fix it?

Lumps usually form from adding cold dairy to a hot roux or not whisking constantly. If it happens, use an immersion blender (or carefully transfer to a countertop blender) to smooth it out—just 10 seconds will do.

What’s the best potato substitute if I’m low-carb?

Cauliflower works best—its mild flavor absorbs the cheese and broth beautifully. Parboil for 8 minutes before adding to the pot. Texture will be silkier than potatoes but equally satisfying.

Can I use half-and-half alone instead of cream?

Yes—but expect a slightly thinner soup. To compensate, add 1 tbsp cornstarch slurry (mixed with 2 tbsp cold water) after the soup simmers, then bring back to a gentle simmer to thicken.

10. Conclusion

This loaded potato soup delivers rich, creamy comfort with zero guilt—because you know *exactly* what’s in it. It’s hearty, flexible, and endlessly adaptable for dietary needs or flavor cravings. Pair it with a crisp green salad or warm crusty bread, and you’ve got a complete meal that feels like a hug in a bowl. Give it a try tonight, and let me know your favorite topping combo—I’m always eager to discover new ideas!

Loaded Potato Soup with Bacon and Cheese