Is there anything more comforting than a bowl of rich, creamy potato soup on a cold evening? What if we told you that this Loaded Potato Soup with Bacon not only delivers soul-soothing comfort but also ranks among the top 10 most searched soup recipes in the US during fall and winter months? With a creamy base, crispy bacon, and melty cheese, this soup satisfies indulgent cravings while remaining accessible and easy to make at home. Whether you’re meal-prepping or feeding a hungry crowd, this recipe will become a go-to favorite.
Ingredients List
Here’s a breakdown of everything you’ll need—plus some smart substitutions:
| Ingredient | Quantity | Description | Substitutions |
|---|---|---|---|
| Russet potatoes | 4 large | Peeled and diced | Yukon gold or red potatoes |
| Thick-cut bacon | 6 slices | Cooked crispy, crumbled | Turkey bacon or vegan bacon |
| Onion | 1 medium | Finely chopped | Shallots or leeks |
| Garlic cloves | 3 | Minced | 1 tsp garlic powder |
| Unsalted butter | 3 tbsp | For sautéing and richness | Olive oil or ghee |
| All-purpose flour | ¼ cup | For thickening | Gluten-free flour blend |
| Whole milk | 3 cups | Adds creamy texture | Oat milk or half-and-half |
| Chicken broth | 3 cups | For depth of flavor | Vegetable broth |
| Sour cream | ½ cup | Tangy richness | Greek yogurt |
| Cheddar cheese | 1 cup | Shredded, sharp preferred | Colby jack, mozzarella |
| Green onions | ¼ cup | Thinly sliced, for garnish | Chives or parsley |
| Salt | To taste | Enhances overall flavor | Sea salt or kosher salt |
| Black pepper | To taste | Adds mild heat | White pepper |
Timing
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
This soup is ready in under an hour, making it a quicker alternative to traditional baked potato soups that can take upwards of 75–90 minutes.
Step-by-Step Instructions
1. Cook the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove and place on paper towels. Reserve about 2 tablespoons of the bacon grease in the pot for added flavor.
2. Sauté the Aromatics
Add butter to the bacon fat and melt over medium heat. Stir in onions and garlic, cooking until the onions are translucent and fragrant, about 4 minutes.
3. Make the Roux
Sprinkle the flour over the onions and stir continuously for 2 minutes to form a golden roux. This step ensures your soup thickens properly and has a smooth, creamy texture.
4. Add Broth and Potatoes
Slowly whisk in chicken broth, scraping up any browned bits from the bottom. Add the diced potatoes and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 15–20 minutes until the potatoes are tender.
5. Blend for Texture
Using an immersion blender, blend about half the soup directly in the pot for a creamy-meets-chunky consistency. Alternatively, transfer a portion to a blender, blend, and return it to the pot.
6. Stir in Milk, Cheese & Sour Cream
Lower the heat and stir in the milk, shredded cheese, and sour cream. Mix until fully melted and combined. Season with salt and pepper to taste.
7. Add Bacon and Garnish
Stir half the crumbled bacon into the soup. Serve hot topped with remaining bacon, green onions, and an extra sprinkle of cheese.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 420
- Protein: 14g
- Carbohydrates: 35g
- Fat: 26g
- Sodium: 700mg
- Fiber: 3g
This recipe is indulgent but balanced, delivering protein, fiber, and healthy fats along with irresistible flavor.
Healthier Alternatives for the Recipe
- Lighten it Up: Use reduced-fat sour cream and cheese to cut calories.
- Dairy-Free Option: Swap dairy milk and cheese with unsweetened oat milk and vegan cheddar.
- Lower-Carb Alternative: Replace half of the potatoes with cauliflower for fewer carbs.
- Boost the Protein: Stir in shredded chicken breast or white beans.
Serving Suggestions
- With Crusty Bread: A sourdough slice or garlic toast makes a perfect companion.
- As a Starter: Serve in small bowls as a first course at a cozy dinner party.
- Topped with Extras: Add jalapeño slices or a drizzle of hot sauce for a spicy kick.
- In a Bread Bowl: A visually appealing and edible presentation!
Common Mistakes to Avoid
- Overcooking the Potatoes: This leads to mushy soup. Test for doneness after 15 minutes.
- Adding Dairy Too Soon: Avoid curdling by lowering the heat before adding milk and cheese.
- Using Too Much Flour: Measure precisely; too much can make the soup pasty.
- Not Blending Enough: The creamy texture depends on blending at least part of the soup.
Storing Tips for the Recipe
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight.
- Reheat Gently: Warm on the stovetop over medium-low heat, stirring frequently to avoid separation.
Conclusion
This Loaded Potato Soup with Bacon is everything you crave in comfort food—rich, creamy, and layered with texture and taste. It’s a crowd-pleaser and reheats beautifully for lunches and lazy dinners. Don’t forget to try it, leave a comment with your thoughts, and subscribe to our blog for more cozy meal inspiration!
FAQs
Q: Can I make this recipe vegetarian?
Yes. Omit the bacon and use vegetable broth. Add sautéed mushrooms or smoked paprika for umami depth.
Q: Will this soup thicken as it sits?
Yes. Potato starches continue to thicken the soup. Add a splash of broth or milk when reheating.
Q: Can I use instant mashed potatoes?
We don’t recommend it—they lack the structure and depth of fresh potatoes needed for this dish.
Q: Can I make it in advance?
Definitely. In fact, the flavors deepen after a day in the fridge.
