Loaded Potato Soup with Bacon and Chives – Creamy, Cozy, and Absolutely Irresistible

Loaded Potato Soup

If you’re looking for the ultimate fall comfort food, this Loaded Potato Soup with Bacon and Chives has your name written all over it. Thick, creamy, and loaded with cheddar cheese, crispy bacon, smooth potatoes, and tangy sour cream it’s the kind of soul recipe that warms you from the inside out. Perfect for fans of Seasons And Suppers Recipes, Best Soup Ideas, or Fall Time Soup Recipes, this bowl delivers comfort in every bite.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Yield: 10 cups (about 6 servings)

Ingredients

• 4 large russet potatoes (about 2 lbs)
• ¾ teaspoon salt
• 6 slices thick-cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half (or warmed milk as a lighter option)
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese (freshly grated)
• 1/8 cup chives, finely diced

Step-by-Step Instructions

1. Prep Your Ingredients:
Shred your cheese from a block (this melts smoother than bagged cheese), measure out sour cream and half and half, and let them sit at room temperature.

2. Cook the Bacon:
Cut bacon into 1-inch squares with kitchen shears and cook in a large pot over low heat, stirring occasionally. Once crisp, remove and set aside, leaving about 2 tablespoons of bacon drippings in the pot.

3. Boil the Potatoes:
Peel and cut potatoes into 1-inch cubes. Add to a pot, cover with water, add salt, and boil for 20 minutes or until fork-tender. Drain and gently mash, then set aside.

4. Build the Base:
In the same pot with bacon drippings, add diced onion and cook for about 5 minutes until softened. Add garlic and butter, cooking another minute until fragrant.

5. Make the Roux:
Sprinkle in flour and stir constantly for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring, scraping up any flavorful bacon bits from the bottom.

6. Add Creaminess:
Pour in the half and half gradually. Bring to a gentle boil, then reduce heat to a simmer. Stir in mashed potatoes, sour cream, and pepper until smooth.

7. Blend and Melt:
For a silky texture, blend the soup with an immersion blender (optional). Gradually add shredded cheddar, stirring gently until creamy and melted.

8. Garnish and Serve:
Ladle soup into bowls, then top with crispy bacon, chives, a sprinkle of cheese, and an optional dollop of sour cream. Cozy perfection!

Pro Tips

• Cheese Matters: Use freshly grated cheese for the smoothest melt. Pre-shredded cheese has anti-caking agents that affect creaminess.
• Thickness Control: Want a thicker soup? Let it simmer uncovered for a few extra minutes. For a lighter version, use milk instead of half and half.
• Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently over low heat to avoid curdling.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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FAQs

Can I make this gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry. Everything else in this Loaded Potato Soup is naturally gluten-free.

Can I make this vegetarian?
Definitely. Skip the bacon and use vegetable broth instead of chicken stock. Add roasted mushrooms or smoked paprika for a savory touch.

Can I make this ahead of time?
Absolutely! This soup reheats beautifully. Just keep the bacon and chives separate until serving to maintain their crisp texture.

Conclusion

This Loaded Potato Soup with Bacon and Chives is everything comfort food should be rich, creamy, and layered with smoky, cheesy goodness. Whether you’re craving Things To Eat With Potatoes or looking for Easy Soup With Sausage inspiration, this recipe fits right into your Fall Time Soup Recipes rotation. It’s easy enough for weeknights yet cozy enough for a weekend indulgence truly a bowl of pure happiness.