The Most Requested Loaded Potato And Bacon Soup Creamy Comfort Food Recipe
A rich and creamy potato soup loaded with smoky bacon and sharp cheddar cheese. This recipe uses a partial-mash technique to achieve a velvety texture without a flour roux.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 6 slices thick-cut bacon, chopped
- 4 large Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp butter
- 2 green onions, sliced
- 1 tsp black pepper
- Salt to taste
Instructions
- Fry chopped bacon in a large pot over medium heat until crisp. Remove bacon and set aside, keeping the rendered fat in the pot.
- Sauté diced onion and celery in the bacon fat until translucent.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in chicken stock and add cubed potatoes. Simmer for 15-20 minutes until potatoes are tender.
- Use a masher to crush about 1/3 of the potatoes directly in the pot, stirring to thicken the broth.
- Lower heat and stir in heavy cream until combined.
- Gradually stir in shredded cheddar cheese until melted and smooth.
- Stir in half of the cooked bacon and season with black pepper. Garnish with remaining bacon and green onions before serving.