Loaded Cheddar Bacon Soup (Print-Friendly Version)

Warm up on chilly days with this creamy cheddar soup featuring smoky bacon and tender potatoes. Made creamy with broth and cheese, it’s a cozy, savory dish you'll want this later.

# Ingredients You’ll Need:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 6 medium russet potatoes, peeled and diced (about 2 pounds)
05 - 4 cups low sodium chicken broth or vegetable broth

→ Seasonings

06 - 1 teaspoon dried thyme
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt, plus more to taste
09 - 0.5 teaspoon freshly ground black pepper

→ Dairy Additions

10 - 1 cup heavy cream
11 - 1.5 cups sharp cheddar cheese, shredded
12 - 0.5 cup sour cream

→ Toppings

13 - 8 slices cooked bacon, crumbled
14 - 0.5 cup green onions, thinly sliced
15 - 0.5 cup additional sharp cheddar cheese, shredded

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally. Add minced garlic and continue sautéing for 1 minute until fragrant.
02 - Add diced potatoes to the pot and pour in chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are fork tender and beginning to break down.
03 - Using an immersion blender, puree the soup in the pot until reaching preferred texture, leaving some potato pieces for body. Alternatively, blend in batches with a standing blender, taking care not to overfill.
04 - Stir in heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese is melted and soup is thick and velvety. Simmer on low for an additional 5 minutes to blend flavors. Taste and adjust seasoning as needed.
05 - Ladle soup into bowls. Garnish generously with crumbled bacon, additional cheddar cheese, and sliced green onions for a classic loaded style presentation.

# Extra Suggestions:

01 - For a vegetarian adaptation, use vegetable broth and omit bacon; substitute smoked almonds or extra smoked paprika for depth.
02 - Potatoes can be roasted ahead of time to provide an additional layer of smoky flavor.
03 - To thicken soup, puree more of the cooked potatoes or simmer uncovered to reduce.
04 - Shredding block cheddar cheese yields better melting and flavor than pre-shredded varieties.
05 - Soup freezes and reheats well; cool completely before transferring to airtight containers.

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