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Creamy Loaded Potato Soup with Crispy Bacon

creamy loaded potato soup with crispy bacon - featured image
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A rich, velvety potato soup made with a classic roux, sharp cheddar cheese, and topped with crispy bacon. This comfort food recipe captures the nostalgic taste of a beloved diner, offering a hearty and satisfying meal perfect for cold nights.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 2 lbs large Russet potatoes, peeled and diced into ½-inch cubes
  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, grated
  • 4 stalks green onions, sliced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and bake bacon for 15-20 minutes until crispy. Remove, cool, and crumble, reserving some for garnish.
  2. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onions and a pinch of salt, cooking for 5-7 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  4. Sprinkle flour over the onions and butter. Stir constantly for 2 minutes to create a roux that looks like wet sand and smells nutty.
  5. Slowly pour in chicken broth while whisking or stirring constantly to prevent lumps. Add diced potatoes and stir well.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover partially and simmer for 15-20 minutes until potatoes are tender.
  7. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, blend half and return to the pot.
  8. Stir in heavy cream and warm through over low heat without boiling. Gradually stir in grated cheddar cheese until melted and smooth.
  9. Season with black pepper and salt to taste. Ladle into bowls and top with crumbled bacon, sliced green onions, and extra cheese if desired.

Notes

Do not boil the soup after adding dairy to prevent separation. Taste as you go, as potato starch content varies. If the soup is too thick, add a splash of broth or milk. For a vegetarian version, swap chicken broth for vegetable broth and use plant-based butter.

Nutrition

Keywords: potato soup, bacon soup, creamy soup, comfort food, russet potatoes, cheddar cheese, easy dinner, winter soup

Find it online: https://sweetstirring.com/creamy-loaded-potato-soup-with-crispy-bacon-best-easy-recipe/