Loaded Cheddar Bacon Soup

Creamy potato soup with cheese and bacon has become my comfort food ritual on chilly evenings. Every spoonful is deeply satisfying, loaded with the warmth and rich flavors that always bring everyone around the table. Its blend of pantry staples and familiar toppings makes this recipe a reliable go-to when you crave something both nostalgic and hearty.

I first mastered this soup on a snowy day when my kids had friends over after sledding. Everybody loved piling on their favorite toppings and asking for seconds. It quickly became the most requested dish whenever rain or winter rolled in.

Gather Your Ingredients

• Yukon Gold or russet potatoes: Give the soup a creamy body and break down just enough for thick texture. Select firm smooth potatoes for best results
• Chicken or vegetable broth: Brings savory depth. Choose a low sodium brand so you can fine tune the salt
• Yellow onion and fresh garlic: Set up a deeply aromatic flavor base
• Heavy cream: Delivers velvet richness but you can lighten with half and half or evaporated milk if you prefer
• Shredded cheddar cheese: Melts smoothly into the soup. Grate it fresh from the block for best flavor
• Sour cream: Offers tang and a hint of silkiness. Greek yogurt works as a lively twist
• Thick cut bacon: Adds smoky crunch throughout. Turkey bacon or even smoked almonds work if you want to skip pork
• Fresh green onions or chives: Finish with bright color and sharp bite. Look for crisp green stalks and trim any wilted bits
• Dried thyme and smoked paprika: Lend background herb and woodsy notes
• Salt and freshly ground pepper: Let you adjust seasoning to taste

How to Make It

Sauté The Vegetables:

Warm olive oil in a large heavy pot set over medium heat. Tumble in chopped onions and stir gently for five to seven minutes. Allow the onions to soften until translucent but not browned. Add the minced garlic and continue stirring for another minute until sweet aromas fill the air. Take your time here. Slow sautéing coaxes out every bit of flavor from your aromatics

Cook The Potatoes:

Add diced potatoes directly into the pot. Pour in your chosen broth until everything is just covered. Sprinkle in thyme smoked paprika salt and pepper. This helps every potato piece absorb the herby seasoning as they gently simmer. Bring to a lively boil then reduce the heat so it bubbles softly. Simmer uncovered fifteen to twenty minutes until potatoes are tender and almost falling apart

Puree to Desired Thickness:

For a luxuriously creamy result use an immersion blender right in the pot to blend most of the soup. Leave some potato chunks for texture if you like variety and bite. If using a standing blender work in small batches to avoid splattering hot liquid. Blend only as much as you desire for your perfect consistency

Add Cream And Cheese:

Gently stir heavy cream shredded cheddar and sour cream into the hot soup. Continue mixing until the cheese is fully melted and the base turns thick and smooth. Keep the soup on low heat for five minutes more so flavors combine completely. Taste and add a pinch more salt or pepper to balance

Serve And Top:

Ladle the soup generously into bowls. Finish each serving with lots of crumbled bacon extra shredded cheese and fresh green onions for the classic fully loaded effect. Offer more toppings at the table so everyone can customize their bowl as they like

Bacon always steals the show for me and I double up every time so there is plenty to go around. I can still picture the laughter in my grandmother’s kitchen as we grated cheese and scattered mix ins on every steaming bowl. That memory reminds me why this dish belongs in every family recipe box.

Flavor Boosters

Cool leftover soup to room temperature before transferring to airtight containers. When freezing make sure to leave some headspace so it does not overflow as it freezes. Reheat on the stovetop over medium low heat stirring often to restore the silky texture. For extra flavor, roast the potatoes in advance and add directly to the soup base.

Serving Suggestions

Serve as a hearty meal on its own when loaded with toppings. Pair with crisp green salad or slices of crusty bread for simple but satisfying meals. Try a potato soup bar at casual gatherings and let everyone add their favorite garnishes and mix ins. Add roasted broccoli sautéed mushrooms or caramelized leeks for an elegant twist.

Creative Twists

Loaded potato soup traces its roots to classic American comfort food inspired by the beloved baked potato dish. Flexible enough for all seasons you can add spring chives or swap in garden vegetables as they become available.

This creamy soup invites everyone to customize with toppings and share memories. Every bowl is a warm hug that brings loved ones together.

Common Questions About This Recipe

→ Can I make this soup vegetarian?

Yes, substitute vegetable broth for chicken broth and omit bacon. Adding smoked paprika or liquid smoke enhances depth and smokiness.

→ How do I achieve a thicker soup consistency?

Blend more potatoes for creaminess or simmer the soup uncovered briefly to reduce liquid volume.

→ What toppings complement this cheddar bacon soup?

Classic toppings include extra shredded cheddar, crumbled bacon, green onions, chives, and sour cream for added richness.

→ Can leftovers be frozen and reheated?

Yes, cool soup completely before freezing in airtight containers. Reheat gently while stirring to maintain smooth texture.

→ What type of potatoes work best in this soup?

Yukon Gold potatoes provide a buttery texture ideal for this soup. Avoid waxy varieties for best results.