When the temperature drops and the days get chilly, there is nothing more comforting than a big bowl of creamy, cheesy, bacon loaded potato soup. This loaded potato soup is everything you want on a chilly day. It is rich, hearty, and soul-warming. With tender chunks of potato, savory bites of bacon, and melty cheddar cheese all combined in a velvety broth, this recipe is a guaranteed crowd-pleaser. It will quickly earn a spot in your winter dinner rotation.
This recipe is a one-pot wonder that is easy to make, and easy to clean up. Whether you are feeding a hungry family, preparing for leftovers, or hosting a casual get together, this soup delivers big flavor with minimal fuss.
Table of Contents
Why you will love this recipe
- Simple, one-pot soup – This recipe comes together in a single pot, making cleanup a breeze.
- Perfect for leftovers – This soup reheats well so you can enjoy it again the next day!
- Ultimate comfort food – Cheese, bacon, and potatoes. What more do we need? It is like a warm hug in a bowl!
Ingredients
- 3 pounds potatoes, diced
- 1 large yellow onion, chopped
- 8 tablespoons (1 stick) butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 12 ounces bacon, cooked and diced
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 2 teaspoons pepper
- 2 cups half and half
- Green onions (optional) for garnish
How to make Loaded Potato Soup
- Cook the bacon in a skillet. Remove the bacon from the skillet and let it cool before cutting into small pieces.
- Melt the butter in a Dutch oven or other deep pan.
- Sauté the diced onion in the butter until soft.
- Add in the flour and stir constantly for 1 to 2 minutes to form a roux.
- Slowly add in the chicken broth and mix well to prevent any clumps from forming.
- Dice the potatoes into bite size chunks and add them to the pot.
- Allow the potatoes to simmer for about 15 minutes to become tender.
- Using a potato masher or an immersion blender, mash or blend half of the potatoes.
- Add in the half and half, cheese, bacon, salt, garlic powder, and pepper and stir well.
- Heat on low heat for 10 minutes, stirring occasionally, until all the cheese is melted and everything is incorporated.
How to store Loaded Potato Soup
- Store this soup in an airtight container in the fridge for up to 5 days.
- Store this soup in an airtight container in the freezer for up to 2 months.
More delicious comfort food recipes
Loaded Potato Soup
8
servings30
minutes10
minutesIngredients
3 pounds potatoes, diced
1 large yellow onion, chopped
8 tablespoons (1 stick) butter
1/2 cup flour
4 cups chicken broth
2 cups shredded cheddar cheese
12 ounces bacon, cooked and diced
1 tablespoon salt
1 teaspoon garlic powder
2 teaspoons pepper
2 cups half and half
Green onions (optional) for garnish
Directions
- Cook the bacon in a skillet. Remove the bacon from the skillet and let it cool before cutting into small pieces.
- Melt the butter in a Dutch oven or other deep pan.
- Sauté the diced onion in the butter until soft.
- Add in the flour and stir constantly for 1 to 2 minutes to form a roux.
- Slowly add in the chicken broth and mix well to prevent any clumps from forming.
- Dice the potatoes into bite size chunks and add them to the pot.
- Allow the potatoes to simmer for about 15 minutes to become tender.
- Using a potato masher or an immersion blender, mash or blend half of the potatoes.
- Add in the half and half, cheese, bacon, salt, garlic powder, and pepper and stir well.
- Heat on low heat for 10 minutes, stirring occasionally, until all the cheese is melted and everything is incorporated.
Leave a Reply