Loaded Potato Soup with Bacon and Cheddar (Creamy & Easy!)

This Loaded Potato Soup is the coziest way to warm up on chilly nights.

Packed with tender potatoes, crispy bacon, melted cheddar, and a creamy broth, it’s hearty enough for dinner and indulgent enough to feel like a treat.

One bowl never feels like enough!

Why You’ll Love This Recipe

Rich and creamy with bold, savory flavors.

Classic comfort food that everyone loves.

Simple ingredients and easy to make.

Customizable with your favorite toppings.

What You’ll Need (Ingredient Highlights)

Potatoes – The base of the soup; peeled and cubed until tender.

Bacon – Adds smoky, crispy richness.

Butter, onion, and garlic – Aromatic base for flavor.

Flour – Helps thicken the broth.

Milk and chicken broth – Create a creamy, flavorful soup base.

Cheddar cheese – Melts into the soup for cheesy goodness.

Sour cream – Adds tangy creaminess.

Green onions – Bright, fresh finish on top.

Pro Tips for Perfect Potato Soup

Don’t overcook the potatoes — they should be fork-tender but not mushy.

Use a potato masher for a slightly chunky texture.

Whisk the flour well to avoid lumps in the soup.

Use sharp cheddar for a bolder flavor.

How to Make Loaded Potato Soup

Step 1: Cook the Potatoes
Place cubed potatoes in a large pot and cover with water by 1 inch.

Add ½ tsp salt. Boil for 8–10 minutes until fork-tender. Drain and set aside.

Step 2: Cook the Bacon
In a Dutch oven or large soup pot, cook bacon pieces over medium heat until crispy.

Transfer to a plate and reserve 1 Tbsp bacon grease in the pot.

Step 3: Saute the Aromatics
Add butter and chopped onion to the pot.

Sauté until soft, about 5 minutes.

Stir in minced garlic and cook for 30 seconds.

Step 4: Make the Roux
Whisk in flour until thick and golden, then gradually whisk in milk and broth.

Stir constantly and bring to a gentle boil.

Step 5: Add Potatoes and Season
Stir in the cooked potatoes, 1 tsp salt, and ¼ tsp black pepper.

Let simmer for 5 minutes.

Step 6: Stir in Cheese & Sour Cream
Reduce heat. Add sour cream, shredded cheddar, and half the bacon.

Stir until cheese is melted and soup is smooth.

Step 7: Serve
Ladle soup into bowls. Top with remaining bacon, extra cheddar, and sliced green onions.

Serve hot and enjoy!

Serving Ideas

Serve with crusty bread or garlic toast.

Top with extra shredded cheese and chives.

Pair with a fresh green salad for a complete meal.

Variations & Swaps

Use turkey bacon for a lighter option.

Substitute vegetable broth for a vegetarian version (skip bacon).

Add in chopped broccoli or cauliflower for extra veggies.

Try Greek yogurt instead of sour cream.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove, stirring often.

Not recommended for freezing — dairy may separate.

FAQs

Can I use leftover mashed potatoes?
Yes, stir them in during the last step, but reduce the liquid slightly.

Can I make it ahead of time?
Absolutely! It tastes even better the next day.

What potatoes work best?
Yukon Gold or Russets are both great — just avoid waxy potatoes.

Can I make it gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.

What’s the best way to thicken the soup?
Use flour as instructed or blend part of the soup with an immersion blender.

Can I add protein?
Definitely — cooked shredded chicken or sausage works well.

Final Thoughts

This Loaded Potato Soup is the ultimate comfort food. It’s creamy, cheesy, and satisfying with every bite.

Whether you serve it for a family dinner or make it ahead for cozy lunches, this recipe always delivers big flavor and warm vibes.