The Most Requested Loaded Potato and Bacon Soup
A rich and hearty soup featuring chunky potatoes, smoky bacon, and melted sharp cheddar cheese. A comforting classic that is always a crowd favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- 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 yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 3 green onions, sliced
- Salt and black pepper to taste
Instructions
- Fry chopped bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté diced onions in the bacon fat until translucent. Add minced garlic and cook for 1 minute more.
- Add cubed potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher to crush about one-third of the potatoes directly in the pot to thicken the base.
- Turn heat to low and stir in the heavy cream. Heat through gently without boiling.
- Remove pot from heat and stir in the shredded cheddar cheese until melted.
- Ladle into bowls and garnish with reserved crispy bacon and sliced green onions.