Potato Soup with Crispy Bacon and Cheddar

Creamy Loaded Potato Soup

Nothing says cozy comfort like a warm bowl of Potato Soup with Crispy Bacon and Cheddar. Creamy, rich, and perfectly seasoned, this soup is packed with golden potatoes, crispy bacon, and sharp cheddar for the ultimate soul-soothing experience. Whether you’re craving something hearty for fall or looking for the best soup ideas to feed the whole family, this recipe delivers big flavor in every spoonful. Inspired by Seasons and Suppers recipes, it’s an easy one-pot meal that feels gourmet but is simple enough for weeknights.

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 30 mins
Servings: 8 (makes 3.5 quarts of soup)

Ingredients

6 strips uncooked bacon, cut into small pieces
3 Tbsp butter (unsalted or salted)
1 medium yellow onion, chopped (about 1½ cups)
3 large garlic cloves, minced
⅓ cup all-purpose flour
2½ lbs gold potatoes, peeled and diced (about 6 large potatoes)
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
1½ tsp salt (adjust to taste)
1 tsp ground pepper
¼–½ tsp ancho chili powder (optional)
⅔ cup sour cream
Shredded cheddar cheese, chives, extra bacon, and sour cream for topping

Step-by-Step Instructions

In a large Dutch oven or soup pot, cook bacon over medium heat until crisp and browned. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add butter to the pot, then stir in chopped onion. Cook 3–5 minutes until soft and translucent. Add minced garlic and cook another 30 seconds until fragrant.
Sprinkle flour over the mixture and stir until smooth. This will help thicken your soup base.
Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well and bring to a gentle boil. Cook about 10 minutes, until the potatoes are tender.
Reduce heat to low. Carefully remove about half of the soup and blend until smooth (use a blender or immersion blender). Return the pureed soup to the pot for that perfect creamy-chunky balance.
Stir in sour cream and the reserved bacon. Simmer for 15 minutes on low heat.
Serve hot and garnish with shredded cheddar, chives, crispy bacon, and a dollop of sour cream.

Pro Tips

For an extra smooth soup, puree all of it instead of half.
Use Yukon Gold potatoes for a naturally buttery flavor and creamy texture.
A sprinkle of smoked paprika or a drizzle of hot sauce adds a bold twist.

Nutrition Info (Per Serving)

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

FAQs

1. Can I make this potato soup ahead of time?
Yes! This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if it thickens.

2. Can I use different cheese types?
Definitely! While cheddar adds a sharp tang, you can also use Monterey Jack, smoked gouda, or a mix for extra richness.

3. How do I make this soup vegetarian?
Simply skip the bacon and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to mimic the smoky flavor of bacon.

Conclusion

This Potato Soup with Crispy Bacon and Cheddar is everything you crave in a fall time soup recipe creamy, cheesy, hearty, and downright comforting. It’s a true soul recipe, perfect for chilly evenings or Sunday suppers with loved ones. Whether you serve it with crusty bread or a side salad, this soup will always warm hearts and fill bellies.