You know those days when only a big, steaming bowl of comfort will do? That’s when my loaded potato soup with bacon and cheese becomes my go-to. This rich, creamy hug in a bowl starts with buttery russet potatoes simmered to perfection, then gets topped with crispy bacon, sharp cheddar, and a sprinkle of fresh chives. I’ve made this recipe probably a hundred times—for sick friends, after long ski weekends, when my kids beg for “the good soup.” The secret? Don’t skimp on the bacon fat (trust me) and let those potatoes get fork-tender before you even think about mashing. One pot, 40 minutes, and you’ve got pure cozy magic.
Why You’ll Love Loaded Potato Soup with Bacon and Cheese
This soup isn’t just dinner—it’s a warm, cheesy hug in a bowl. Here’s why it never fails:
- Creamy dreaminess: That perfect velvety texture comes from partially mashed potatoes and a swirl of sour cream (my secret weapon).
- Flavor bombs: Crispy bacon, sharp cheddar, and fresh chives make every spoonful exciting—like baked potato night, but better.
- One-pot wonder: From stovetop to table in 40 minutes flat, with just one pot to wash. Yes, please!
- Make it yours: Pile on extra cheese, swap in green onions, or add a dollop of ranch—it’s all fair game.
- Leftover magic: Tastes even richer the next day (if it lasts that long).
Ingredients for Loaded Potato Soup with Bacon and Cheese
Grab these simple ingredients—most probably live in your kitchen already—and let’s make magic happen. I’ve learned over the years that quality matters here, especially with the bacon and potatoes. Trust me, splurge on the thick-cut bacon; those crispy bits make all the difference!
- The hearty base: 4 large russet potatoes (peeled and diced), 1 small onion (diced), 2 cloves garlic (minced)
- The creamy dream team: 2 tbsp butter, 1 cup whole milk, 1/4 cup sour cream
- The flavor stars: 6 slices thick-cut bacon (cooked and crumbled), 1/2 cup shredded sharp cheddar cheese, 1/4 cup chopped fresh chives
- The liquid gold: 4 cups chicken broth (homemade if you’ve got it!)
- The essentials: Salt and freshly ground black pepper to taste
See those potatoes? Russets are my go-to—they break down just enough to thicken the soup naturally while keeping that perfect potato-y texture. And don’t even think about skipping the fresh chives! That little pop of green makes each bowl look as good as it tastes.
How to Make Loaded Potato Soup with Bacon and Cheese
Okay, friends, let’s get cooking! This soup comes together in a few simple steps, but I’ve learned a few tricks over the years to make it truly foolproof. Grab your favorite big pot (I use my enameled Dutch oven) and let’s dive in.
Sautéing the Aromatics
First, melt that butter over medium heat—don’t rush this! You want it just bubbling, not browning. Toss in your onions and garlic with a pinch of salt (this helps them soften faster). Stir them around until they turn translucent and smell amazing, about 3-4 minutes. Watch closely—burnt garlic is the worst! If things start sizzling too aggressively, just lower the heat a smidge.
Cooking the Potatoes
Now, dump in those diced potatoes and pour in the chicken broth. Crank the heat up to bring it to a boil, then immediately reduce to a gentle simmer. Here’s the key: let it bubble away for 15-20 minutes until the potatoes are just tender when poked with a fork. Don’t walk away—this is when I usually start prepping the toppings! When they’re ready, grab your potato masher and give the pot a few good squishes. You want some chunks left for texture—this isn’t baby food!
Adding Creaminess
Time for the magic! Pour in the milk and stir—it’ll look alarmingly thin at first, but trust the process. Dollop in that sour cream (make sure it’s room temperature to prevent curdling) and half your bacon crumbles. Let it all simmer together for 5 more minutes while you resist the urge to dunk a spoon in. The soup will thicken slightly as it sits—patience pays off here!
Serving Loaded Potato Soup
Ladle the hot soup into bowls and immediately go wild with toppings. I’m talking a snowstorm of shredded cheddar (it’ll melt gorgeously), the remaining bacon (because crunch!), and a confetti of fresh chives. Pro tip: set out extra toppings so everyone can customize. Watch faces light up as they take that first creamy, bacon-y bite—this is why we cook, folks!
Tips for Perfect Loaded Potato Soup with Bacon and Cheese
After countless batches (and happy taste-testers), I’ve nailed down the little tricks that take this soup from good to wow:
- Creamy backup plan: If your soup needs more richness, stir in ¼ cup heavy cream at the end—it’s like velvet in a bowl.
- Potato patrol: Check doneness early! Overcooked potatoes turn to glue. They should mash easily but still hold some shape.
- Reheat right: Warm leftovers gently on the stove with a splash of milk to revive the texture. Microwaving can make dairy separate—yikes!
- Bacon bonus: Save some bacon grease from cooking and swirl a teaspoon into each bowl for extra smoky depth (your secret weapon).
- Thickness tweak: Too thin? Mash more potatoes. Too thick? Add broth gradually until it’s just right.
Remember: The soup thickens as it cools, so don’t panic if it seems loose at first—it’s all part of the delicious alchemy!
Ingredient Notes & Substitutions
Life happens—sometimes you’re out of an ingredient or need to tweak things for dietary needs. No stress! Here are my tried-and-true swaps that keep the soul of this soup intact:
- Dairy dilemmas: Swap sour cream with Greek yogurt or crème fraîche in a pinch. For lactose-free, use coconut milk yogurt and dairy-free cheese.
- Bacon backup: Turkey bacon works (cook it extra crispy!), or try smoked paprika for that umami kick if going meat-free.
- Broth basics: Vegetable broth keeps it vegetarian, but mushroom broth adds amazing depth if you’ve got it.
- Potato picks: Yukon Golds work if russets aren’t handy—just mash them a bit less since they’re waxier.
- Allium alternatives: No fresh garlic? A 1/2 teaspoon of garlic powder stirred in with the broth does the trick.
The beauty of this soup? It forgives and adapts. Just keep that potato-to-liquid ratio steady, and you’re golden.
Serving Suggestions for Loaded Potato Soup
This soup shines all on its own, but here’s how I love to round out the meal: a crusty baguette for dunking (essential!), plus a simple arugula salad with lemon vinaigrette to cut the richness. On game days, I’ll even serve it in bread bowls—because why not turn comfort food into an edible dish?
Storing and Reheating Loaded Potato Soup
Here’s the good news—this soup actually gets better after sitting overnight (if you can resist eating it all in one sitting!). Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat it slowly on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if it’s thickened too much. Whatever you do, don’t microwave it on high—that’s how you end up with that weird, separated texture nobody wants. Pro tip: Keep the bacon and cheese toppings separate until serving for maximum crunch and melt!
Nutritional Information
Keep in mind—nutritional estimates for this loaded potato soup vary based on your specific ingredients and brands. But here’s the general scoop: each hearty bowl gives you a balance of carbs from those dreamy russet potatoes, protein from the bacon and cheese, and yes, some indulgent richness (it is comfort food, after all!). The fresh chives add a pop of vitamins, while the sour cream brings that creamy tang we all love. For exact numbers, plug your ingredients into a calculator—but really, just enjoy every delicious bite!
Frequently Asked Questions
Over the years, I’ve gotten the same burning questions about this loaded potato soup from friends and readers. Here are the answers straight from my bubbling pot to your bowl:
Can I freeze loaded potato soup?
Technically yes—but I don’t recommend it. Dairy-based soups can separate when thawed, and the potatoes turn grainy. If you must, freeze just the base (before adding milk/sour cream), then stir in fresh dairy when reheating. Honestly? It’s so good fresh, you’ll probably never have leftovers to freeze!
How do I make it thicker?
Easy fixes: mash more potatoes right in the pot, let it simmer uncovered to reduce, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. But remember—it thickens as it cools, so don’t judge texture too soon!
Can I make this in a slow cooker?
Absolutely! Sauté onions/garlic first for best flavor, then dump everything except dairy and toppings in the crockpot. Cook on low 6-8 hours, mash potatoes, then stir in milk and sour cream last. Perfect for chilly weekends!
What’s the best cheese to use?
Sharp cheddar is my MVP, but experiment! Pepper jack adds kick, smoked gouda brings depth, or try a three-cheese blend. Just avoid pre-shredded bags—those anti-caking agents prevent smooth melting.
Why did my soup curdle?
Likely from high heat with dairy. Always temper cold milk by whisking in some hot broth first, and never let the soup boil after adding sour cream. If it happens, blend briefly with an immersion blender to rescue it.
40-Minute Loaded Potato Soup with Bacon and Cheese Perfection
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and hearty loaded potato soup with crispy bacon, melted cheese, and fresh chives.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh chives
- 4 cups chicken broth
- 1 cup whole milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher to partially blend the soup, leaving some texture.
- Stir in milk, sour cream, and half of the bacon. Simmer for 5 more minutes.
- Season with salt and pepper. Serve hot, topped with shredded cheese, remaining bacon, and fresh chives.
Notes
- For extra creaminess, stir in 1/4 cup heavy cream.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop to prevent curdling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
Keywords: potato soup, bacon, cheese, comfort food, easy dinner