Loaded Potato Soup

Name: Loaded Potato Soup with Bacon and Cheddar
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices bacon, chopped; 3 tbsp butter; 1 yellow onion, chopped; 3 tsp minced garlic; 1/3 cup all-purpose flour; 1 1/2 tsp salt; 1 1/2 tsp black pepper; 1/2 tsp chili powder; 4 cups chicken broth; 2.5 lb potatoes, peeled and diced; 2 cups milk; 3/4 cup heavy cream; 2/3 cup sour cream; 2 cups shredded cheddar cheese

This loaded potato soup combines tender diced potatoes, crispy bacon, sharp cheddar, and a silky roux-based broth for a rich, satisfying comfort meal. It's a hearty one-pot dish that comes together in about 45 minutes.

🌍American 🏷️Loaded potato soup 🏷️Potato soup 🏷️Soup 🏷️Bacon Cheddar cheese

🏷️

🏷️Comfort food

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TikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 slices bacon, chopped
3 tbsp butter
1 yellow onion, chopped
3 tsp minced garlic
1/3 cup all-purpose flour
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 tsp chili powder
4 cups chicken broth
2.5 lb potatoes, peeled and diced
2 cups milk
3/4 cup heavy cream
2/3 cup sour cream
2 cups shredded cheddar cheese

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Instructions

1
Add chopped bacon to a preheated cast iron Dutch oven and cook until crispy.
2
Remove the crispy bacon with a slotted spoon, setting it aside on a paper towel. Leave the rendered bacon grease in the pot.
3
Add butter and chopped yellow onion to the bacon grease. Sauté until the onions are tender.
4
Add the minced garlic and cook for about one minute until fragrant.
5
Slowly whisk in the flour to create a roux, cooking for about one minute.
6
Add the salt, pepper, and chili powder, and whisk to combine.
7
Gradually pour in the chicken broth, whisking constantly to avoid lumps.
8
Add the peeled and diced potatoes, followed by the milk and heavy cream. Stir to combine.
9
Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
10
Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup to your desired consistency.
11
Stir in the sour cream, shredded cheddar cheese, and the reserved crispy bacon.
12
Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the soup to thicken further. Serve hot.

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Tips & Notes

Pro tips

Make a smooth roux by whisking butter and flour together over medium heat for 1–2 minutes before adding broth to prevent lumps.
Dice potatoes into uniform 1/2-inch pieces so they cook evenly and tender in about 15–20 minutes.
Reserve half the crispy bacon to sprinkle on top just before serving to preserve crispness and texture.
Taste and adjust seasoning after the potatoes are fully cooked—the broth intensifies as it simmers.

Substitutions

Chicken broth → vegetable broth (maintains richness; soup becomes vegetarian if you omit bacon)
All-purpose flour → cornstarch at 1/4 cup (mix with cold water first to avoid clumping)
Yellow onion → white or sweet onion (white is sharper; sweet adds mellow flavor)
Cheddar cheese → Gruyère or Monterey Jack (adds different depth; adjust amount to taste)

Storage & make-ahead

Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed to thin.

Common Questions

Can I make this soup ahead of time?

Yes. Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of broth if it thickens too much.

Can I use red potatoes instead of regular potatoes?

Yes. Red potatoes hold their shape better during cooking and add a slightly waxy texture that works well in loaded soups. Use the same amount.

How do I prevent the soup from being too thick?

The roux made from butter and flour thickens the broth. If your soup is too thick after cooking, whisk in additional chicken broth, 1/4 cup at a time, until you reach your desired consistency.

Can I skip the flour to make this soup gluten-free?

You can substitute cornstarch (use 1/4 cup) or a gluten-free flour blend 1:1. Mix the cornstarch with a little cold broth first to avoid lumps before stirring into the pot.

What's the best way to cook the bacon?

Cook bacon in a skillet over medium heat until crispy, about 8–10 minutes, then drain on paper towels and chop. This ensures maximum flavor and crunch.