Loaded Potato Soup with Bacon and Cheddar
Creamy potato soup packed with crispy bacon, sharp cheddar, and a cool dollop of sour cream.
Dietary
Nut free
Allergens
Dairy, Wheat, Red meat
This loaded potato soup simmers tender russet potatoes in a rich, cream-based broth, then finishes with melted cheddar and crumbled bacon for a baked-potato flavor in bowl form. Green onions and a swirl of sour cream brighten each serving. It makes a satisfying cold-weather dinner alongside crusty bread or a simple salad.
Ingredients
- 6 slices bacon
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 1/2 pounds russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 green onions, thinly sliced
Method
-
Cook the bacon in a 6-quart saucepan over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate and crumble; reserve 2 tablespoons of the bacon fat in the pot.
-
Add the diced onion to the pot and cook in the bacon fat until softened, about 5 minutes.
-
Stir in the garlic and cook until fragrant, about 30 seconds.
-
Sprinkle the flour over the onion mixture and whisk constantly, cooking for 1 minute to form a light roux.
-
Gradually whisk in the chicken broth, scraping the bottom of the pot to prevent lumps.
-
Add the diced potatoes and bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 20 minutes.
-
Mash about a third of the potatoes against the side of the pot with a spoon to thicken the soup, leaving the rest chunky.
-
Stir in the heavy cream and milk and warm through over low heat, about 3 minutes.
-
Remove the pot from the heat and stir in the shredded cheddar until melted and smooth.
-
Stir in the sour cream, salt, and black pepper until fully incorporated.
-
Ladle the soup into bowls and top with the crumbled bacon, extra cheddar, and sliced green onions.
Rate this recipe
Loaded Potato Soup with Bacon and Cheddar
This loaded potato soup simmers tender russet potatoes in a rich, cream-based broth, then finishes with melted cheddar and crumbled bacon for a baked-potato flavor in bowl form. Green onions and a swirl of sour cream brighten each serving. It makes a satisfying cold-weather dinner alongside crusty bread or a simple salad.
1 hr 5 min 6 servings 520 cal
Ingredients
- 6 slices bacon
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 1/2 pounds russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 green onions, thinly sliced
Method
- 1
Cook the bacon in a 6-quart saucepan over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate and crumble; reserve 2 tablespoons of the bacon fat in the pot.
- 2
Add the diced onion to the pot and cook in the bacon fat until softened, about 5 minutes.
- 3
Stir in the garlic and cook until fragrant, about 30 seconds.
- 4
Sprinkle the flour over the onion mixture and whisk constantly, cooking for 1 minute to form a light roux.
- 5
Gradually whisk in the chicken broth, scraping the bottom of the pot to prevent lumps.
- 6
Add the diced potatoes and bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 20 minutes.
- 7
Mash about a third of the potatoes against the side of the pot with a spoon to thicken the soup, leaving the rest chunky.
- 8
Stir in the heavy cream and milk and warm through over low heat, about 3 minutes.
- 9
Remove the pot from the heat and stir in the shredded cheddar until melted and smooth.
- 10
Stir in the sour cream, salt, and black pepper until fully incorporated.
- 11
Ladle the soup into bowls and top with the crumbled bacon, extra cheddar, and sliced green onions.