This loaded potato soup with bacon is thick, creamy, and packed with the flavors of a loaded baked potato: sharp cheddar, crisp bacon, sour cream, and green onions. Diced russet potatoes simmer in a seasoned broth, get mashed just enough to thicken the soup, and finish with cream and cheese.
It is a one pot dinner that takes about 50 minutes and feeds six, with leftovers that reheat well. The thyme and smoked paprika add warmth, and a pile of toppings lets everyone make their bowl as loaded as they like. Serve it on a cold evening with warm bread, and the pot will empty fast.
Table of Contents
Why This Loaded Potato Soup Works
A great potato soup is thick but not gluey, and rich without being heavy.
- Russet potatoes are starchy, so they break down as they cook and thicken the soup naturally, with no flour needed.
- Mashing the potatoes with a masher, instead of blending them, leaves tender chunks for texture.
- Adding the cream, sour cream, and cheese off a hard boil keeps the soup smooth and prevents curdling.
- Thyme and smoked paprika give the soup a savory, slightly smoky base that pairs well with the bacon.
Ingredients for Loaded Potato Soup with Bacon
- 6 slices bacon
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups diced russet potatoes
- 4 cups chicken or vegetable broth (low sodium works best)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus black pepper to taste
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 green onions, chopped, for garnish
How to Make Loaded Potato Soup with Bacon
1. Cook the bacon. Cook the bacon in a large pot over medium heat until crisp, about 8 to 10 minutes. Move it to a paper towel, then crumble it. Pour off the bacon fat.
2. Soften the onion. Heat the olive oil in the same pot over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in the garlic and cook for 1 minute.
3. Simmer the potatoes. Add the diced potatoes, broth, thyme, smoked paprika, and salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
4. Mash. Use a potato masher to mash the potatoes right in the pot, leaving some chunks for texture.
5. Add the dairy. Lower the heat and stir in the heavy cream, sour cream, and 1 cup of the cheddar. Stir until the cheese melts and the soup is creamy, then add 4 slices worth of the crumbled bacon. Taste and add pepper or more salt.
6. Top and serve. Ladle the soup into bowls and top with the remaining cheddar, the rest of the bacon, and the green onions.
How to Serve Loaded Potato Soup
Serve the soup hot with extra toppings on the side. Fluffy homemade dinner rolls are perfect for soaking up the creamy broth, and a grilled cheese sandwich turns a bowl into a full meal.
If you like potato soup and want another version, try the lighter red potato soup, or the corn chowder with bacon when you want a similar smoky, creamy bowl with sweet corn.
How to Store and Reheat Loaded Potato Soup
Divide leftover soup into shallow containers so it cools quickly, and refrigerate it within 2 hours. It keeps for 3 to 4 days.
The soup thickens as it sits. Reheat it on the stove over medium-low heat, stirring often, and add a splash of broth or milk to loosen it. Warm it until it is steaming hot, and keep the heat gentle so the dairy does not separate. Potatoes and dairy can turn grainy after freezing, so this soup is best kept in the refrigerator.
Tips and Variations
- Cut the potatoes evenly. Same-size pieces cook at the same speed, so none stay hard while others fall apart.
- Do not boil after the dairy goes in. A gentle heat keeps the soup smooth.
- Mash, do not blend. Over-blending potatoes can make them gluey, so a masher gives a better texture.
- Grate the cheese yourself. Cheese shredded from a block melts more smoothly into the soup.
- Make it thinner or thicker. Add broth to thin it, or mash more of the potatoes to thicken it.
- Add more toppings. Chives, extra sour cream, or a few drops of hot sauce all work well.
The USDA Food Safety and Inspection Service leftovers guidance covers cooling food in shallow containers and refrigerating within two hours, which keeps a large pot of soup safe.
FAQ
What are the best potatoes for potato soup?
Russet potatoes are best here because they are starchy and break down to thicken the soup. Yukon Gold potatoes also work and give a slightly creamier, more buttery result.
How do I thicken potato soup?
Mash more of the potatoes in the pot, or simmer the soup a few extra minutes before adding the dairy. Because the starch from the potatoes does the work, no flour is needed.
Can I make loaded potato soup ahead of time?
Yes. It tastes even better the next day. Cool it quickly, refrigerate it, and reheat it gently with a splash of broth. Keep the garnishes separate until serving.
Why is my potato soup gluey?
Gluey soup usually comes from overworking the potatoes, especially with a blender. Mash them by hand and stop while some pieces remain.
Can I make this soup without bacon?
Yes. Leave out the bacon and use vegetable broth for a vegetarian soup, and add a little extra smoked paprika for the smoky flavor.
Loaded Potato Soup with Bacon and Cheddar
Ingredients
Main Ingredients
- 6 slices bacon cooked and crumbled, divided
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cup russet potatoes diced
- 4 cup chicken or vegetable broth low sodium works best
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp salt plus black pepper to taste
- 1 cup heavy cream
- ½ cup sour cream
- 1 ½ cup shredded sharp cheddar cheese divided
- 2 green onions chopped, for garnish
Instructions
Cooking
- Cook the bacon in a large pot over medium heat until crisp, 8 to 10 minutes. Drain on paper towels, crumble, and pour off the fat.
- Heat the olive oil in the same pot. Cook the onion until golden, about 5 minutes. Add the garlic and cook 1 minute.
- Add the potatoes, broth, thyme, smoked paprika, and salt. Bring to a boil, then simmer about 15 minutes, until tender.
- Mash the potatoes in the pot with a potato masher, leaving some chunks.
- Lower the heat and stir in the cream, sour cream, and 1 cup of the cheddar until melted and creamy. Stir in 4 slices of the bacon and adjust the seasoning.
- Ladle into bowls and top with the remaining cheddar, bacon, and green onions.
