This Loaded Potato Soup with Bacon is a warm hug in a bowl! It’s creamy, full of tasty potatoes, and topped with crispy bacon—what’s not to love?
I can’t resist sneaking a bit of bacon on top before serving. It adds that perfect crunch! Plus, it’s super easy to whip up, making it a go-to for chilly nights.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for a creamy texture. If you’re in a pinch, sweet potatoes can be an interesting twist for natural sweetness!
Bacon: Choose thick-cut bacon for extra crunch. You can also use turkey bacon or a plant-based alternative like tempeh bacon if you want to cut down on fat or go meat-free.
Broth: Chicken broth gives great flavor, but vegetable broth is perfect for a vegetarian version. Homemade broth can elevate the taste, but store-bought works just fine!
Cheese: Sharp cheddar is classic. For a different flavor, try gouda or pepper jack. For a lower-fat option, use reduced-fat cheese or skip it altogether and add nutritional yeast for a cheesy taste.
Sour Cream: Greek yogurt can be a delicious substitute, adding creaminess and a bit of tang. If you’re dairy-free, coconut yogurt works as a good alternative.
How Can I Make Sure My Soup Is Creamy and Not Lumpy?
A smooth, creamy soup is the goal! Here are some tips:
- When stirring in the flour, make sure to combine it well to avoid lumps. A whisk works great for mixing.
- Gradually add the broth while whisking to incorporate it smoothly into the roux.
- Partially mashing the potatoes adds creaminess while still keeping some chunks—it’s all about balance!
- If you prefer a super smooth soup, use an immersion blender until you reach your desired texture.
Following these steps will help you achieve that rich, creamy consistency we all love in a loaded potato soup!
Loaded Potato Soup With Bacon
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 6 slices bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- Salt and black pepper to taste
For Garnish:
- 1/4 cup chopped green onions
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook, totaling roughly 40 minutes from start to finish. It’s quick and easy, perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until it’s nice and crisp, which should take about 5-7 minutes. Once it’s done, remove the bacon and let it drain on paper towels. When it’s cool enough to handle, crumble it into small pieces and set aside for later.
2. Save the Bacon Fat:
Leave about 2 tablespoons of the bacon fat in the pot; you’ll use it to add flavor. You can either discard the rest of the fat or save it for other recipes—it’s great for cooking!
3. Sauté the Onion:
Add the butter to the pot with the bacon fat. Once it’s melted, toss in the chopped onion and sauté for about 4-5 minutes, until the onion looks translucent and aromatic.
4. Add Garlic and Flour:
Add the minced garlic and stir for 1 minute until it’s fragrant. Then, stir in the flour and cook for another 1-2 minutes to create a roux that will help thicken your soup.
5. Incorporate the Broth:
Slowly whisk in the chicken broth (or vegetable broth) while stirring to prevent lumps. Once combined, bring the soup to a gentle boil.
6. Add the Potatoes:
Add in the diced potatoes, then reduce the heat to a simmer. Let them cook for 15-20 minutes, or until they’re tender when poked with a fork.
7. Mash the Potatoes:
Using a potato masher or an immersion blender, partially mash the potatoes in the soup for a creamy yet slightly chunky texture—you can decide how smooth you want it!
8. Finish the Soup:
Stir in the milk (or half-and-half), shredded cheddar cheese, and sour cream, mixing until everything is well combined and heated through. Just be careful not to let it boil at this stage!
9. Season and Serve:
Season your soup with salt and black pepper to taste. Now, ladle the soup into bowls and top with the crumbled bacon, additional cheese, and a sprinkle of chopped green onions for a fresh finish.
10. Enjoy!
Serve hot and enjoy this comforting, creamy loaded potato soup with bacon. Perfect for cozy nights in!
Can I Use Any Type of Potato for This Soup?
Yes, you can! While Yukon Gold and Russet potatoes are the best options for a creamy texture, you can also try red potatoes or even sweet potatoes for a unique flavor twist. Just be sure to peel and dice them for even cooking.
How Can I Make This Soup Vegetarian?
To make this loaded potato soup vegetarian, simply substitute the bacon with smoked paprika or a plant-based bacon alternative. Use vegetable broth instead of chicken broth, and you’re all set for a delicious vegetarian version!
Can I Freeze Leftover Soup?
Yes, you can! Allow the soup to cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw it overnight in the fridge and warm it gently on the stove, adding a splash of milk or broth if needed to maintain the creamy texture.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stovetop over low heat, stirring occasionally for even warming. If the soup has thickened too much, add a bit of milk or broth to loosen it up!
