Description
A creamy, hearty, and ridiculously easy loaded potato and bacon soup that comes together in just 30 minutes. This family favorite uses simple ingredients like russet potatoes, crispy bacon, and sharp cheddar cheese for a comforting meal that tastes like a hug from the inside.
Ingredients
Scale
- 3 large russet potatoes (peeled and diced, about 900g)
- 8 slices thick-cut bacon (about 200g)
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely diced, about 150g)
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- 2 cups sharp cheddar cheese (shredded, about 200g)
- ½ cup sour cream (full-fat)
- 4 stalks green onions (sliced)
- Freshly cracked black pepper (to taste)
- Optional: 1 cup broccoli florets
- Optional: 2 tablespoons chopped chives
Instructions
- Prep ingredients: Peel and dice potatoes into ½-inch cubes. Mince garlic and dice onion. Shred cheese if not already done.
- Cook bacon in a large skillet over medium heat for 3-4 minutes per side until crispy. Remove to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pan.
- In the same skillet (or Dutch oven), sauté diced onion in the bacon grease for 2-3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to medium-low. Sprinkle flour over onions and garlic, stirring constantly for 1-2 minutes to create a roux. Do not let it brown.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Add diced potatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes until potatoes are fork-tender.
- Remove pot from heat. Gradually stir in shredded cheddar cheese until melted. Stir in heavy cream and sour cream. Adjust consistency with extra broth if needed.
- Crumble cooked bacon and stir into the soup. Season with freshly cracked black pepper and salt to taste (if needed).
- Serve immediately topped with extra cheddar, green onions, and a dollop of sour cream.
Notes
[‘Use thick-cut bacon for crunch and save the grease for flavor.’, ‘Shred your own cheese to avoid anti-caking agents that cause graininess.’, ‘Remove pot from heat before adding cheese to prevent separation.’, ‘Soup thickens in the fridge; add milk or broth when reheating.’, ‘Does not freeze well due to dairy content.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4
- Sodium: 850
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: loaded potato soup, bacon soup, comfort food, easy dinner, family favorite, creamy soup, 30 minute meals, weeknight dinner