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Creamy Loaded Potato Soup Recipe with Bacon Cheddar and Sour Cream

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A warm, creamy, and comforting potato soup loaded with crispy bacon, sharp cheddar, and tangy sour cream, perfect for cold winter days.

Ingredients

Scale
  • 3 large russet potatoes, peeled and diced
  • 6 slices thick-cut bacon, diced
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (960 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Chives or green onions, chopped (optional, for garnish)

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 6-8 minutes, stirring occasionally. Remove bacon bits with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant, without browning.
  3. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and start thickening the soup base.
  4. Pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes until potatoes are fork-tender.
  5. Partially puree about half the soup using a hand blender or by transferring half to a blender and pureeing until smooth. Return to the pot and stir well.
  6. Lower heat to medium-low and stir in whole milk and shredded sharp cheddar cheese. Stir gently until cheese melts and soup is creamy. Avoid boiling.
  7. Remove pot from heat and stir in sour cream until fully incorporated. Season with salt and freshly ground black pepper to taste. Add half the cooked bacon back into the soup and stir.
  8. Ladle soup into bowls and top with remaining crispy bacon bits, extra shredded cheddar, and chopped chives if using. Serve warm.

Notes

Do not boil the soup after adding dairy to prevent curdling. Partial blending creates a creamy yet chunky texture. Use sharp cheddar for best flavor. For dairy-free, substitute coconut milk and dairy-free sour cream. For gluten-free, replace all-purpose flour with almond or gluten-free flour. Adjust seasoning gradually as potatoes absorb salt.

Nutrition

Keywords: potato soup, creamy potato soup, loaded potato soup, bacon cheddar soup, sour cream soup, winter comfort food, easy soup recipe

Find it online: https://yumnode.com/creamy-loaded-potato-soup-recipe-with-bacon-cheddar-and-sour-cream-perfect-for-winter/