Description

This creamy and comforting potato soup is packed with tender potatoes, crispy bacon, melted cheese, and all the flavors of a classic loaded baked potato. It’s the perfect cozy meal for chilly nights!

Ingredients

Units Scale

4 large russet potatoes, peeled and diced
6 slices bacon, cooked and crumbled
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
2 green onions, sliced (for garnish)

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Instructions

Cook the bacon – In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside. Leave about 1 tbsp of bacon grease in the pot.
Sauté aromatics – Add butter and diced onion to the pot. Sauté until soft (about 3 minutes). Stir in garlic and cook for another minute.
Make the roux – Sprinkle in the flour and whisk constantly for 1-2 minutes until lightly golden.
Add potatoes & broth – Pour in chicken broth and stir well. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
Blend (optional) – For a smoother soup, use an immersion blender to blend part of the soup while leaving some potato chunks for texture.
Add dairy & cheese – Reduce heat to low and stir in milk, heavy cream, shredded cheddar, and sour cream until smooth.
Finish & serve – Stir in crumbled bacon (reserving some for garnish) and serve hot. Garnish with extra cheese, bacon, and sliced green onions. Enjoy!

Notes

For a thicker soup, mash some of the potatoes or add extra cheese.
Use half-and-half instead of heavy cream for a lighter version.
Swap cheddar for smoked gouda or Monterey Jack for a different flavor!

Nutrition

Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Carbohydrates: 35g
Fiber: 3g
Protein: 15g
Cholesterol: 70mg