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Loaded Creamy Potato Soup
There’s nothing more comforting than a warm bowl of creamy potato soup on a chilly day. This hearty recipe is packed with tender potatoes, crispy bacon, melted cheddar cheese, and a rich, velvety broth that delivers homemade flavor in every spoonful. Whether you’re serving it as a cozy weeknight dinner or a satisfying lunch, this classic soup is guaranteed to become a family favorite.
Ingredients
6 medium Yukon Gold or Russet potatoes, peeled and diced
8 slices bacon, chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried thyme
2 green onions, sliced
2 tablespoons chopped fresh parsley
Extra shredded cheddar cheese, for topping
Extra cooked bacon, crumbled, for garnish
Instructions
In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about two tablespoons of bacon drippings in the pot.
Add the diced onion to the pot and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the butter and let it melt completely. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a smooth roux.
Slowly pour in the chicken broth while whisking to prevent lumps from forming. Once smooth, stir in the milk and heavy cream.
Add the diced potatoes, salt, pepper, paprika, and thyme. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot, leaving plenty of chunks for texture. You can also blend a small portion of the soup with an immersion blender for an extra creamy consistency.
Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more. Mix in the sour cream until the soup becomes smooth, rich, and creamy.
Return most of the crispy bacon to the soup, reserving a little for garnish. Taste and adjust the seasoning if needed.
Simmer for another 5 minutes over low heat, stirring occasionally. Avoid boiling once the cheese and sour cream have been added to keep the soup silky and smooth.
Ladle the soup into serving bowls and top with extra cheddar cheese, crispy bacon, sliced green onions, and fresh parsley.
Serving Suggestions
Serve this creamy potato soup with warm crusty bread, garlic toast, homemade biscuits, cornbread, or a fresh green salad. It also pairs wonderfully with grilled cheese sandwiches for the ultimate comfort-food meal.
Tips for the Best Potato Soup
Yukon Gold potatoes create a naturally buttery texture, while Russet potatoes make the soup extra creamy.
Freshly grate your cheddar cheese for the smoothest melt and best flavor.
For a smoky twist, add a pinch of smoked paprika.
If the soup becomes too thick after sitting, stir in a splash of milk or chicken broth before reheating.
Leftovers can be refrigerated for up to 4 days and gently reheated over low heat. Avoid boiling to prevent the dairy from separating.
This rich, creamy Loaded Potato Soup is the perfect combination of tender potatoes, savory bacon, and melted cheddar cheese, making every bowl warm, satisfying, and full of homemade comfort.
