Loaded Potato Soup with Bacon and Cheddar
A thick, creamy potato soup with russet potatoes, cheddar, sour cream, and bacon, finished with green onions.
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.
Notes
Nutrition values are an estimate per serving. Refrigerate leftovers within 2 hours in shallow containers; they keep 3 to 4 days. Reheat gently with a splash of broth. Do not boil after the dairy is added.