Loaded Potato Soup with Bacon Cheddar and Chives

Why You’ll Love This Recipe

Loaded potato soup is the perfect mix of comfort, simplicity, and customizable flavor. It brings all the best elements of a classic baked potato into a single warm and creamy bowl, making it a family favorite and crowd-pleaser. Here’s why it’s a go-to recipe:

• Creamy and satisfying – The blend of russet potatoes, cheddar cheese, and sour cream gives the soup a thick, velvety texture with bold flavor.

• Simple ingredients – Made with basic pantry staples like chicken broth, milk, and flour—no special tools required.

• Hearty enough for a meal – The combination of starchy potatoes and rich toppings makes this soup filling and satisfying on its own.

• Customizable toppings – Serve with turkey bacon, extra cheese, or green onions—let everyone build their bowl.

• Great for leftovers – The flavor only improves the next day, making it excellent for meal prep.

This soup is also easy to adapt with your dietary needs—use plant-based milk, gluten-free flour, or swap in vegetarian bacon. Want to know more about the thickening process in soups like this one? Learn about how roux gives creamy soups their signature texture. For topping ideas and variations, explore loaded potato soup inspiration.

Ingredients Breakdown & Substitutions

Base Ingredients

• Olive oil or butter (1 tbsp): Helps sauté the aromatics and supports the roux. Olive oil offers a lighter flavor; butter gives it a richer finish.

• Turkey bacon (4 slices, chopped): Lower-fat alternative to pork bacon, still offering crispiness and smoky flavor. Swap with pork bacon or veggie bacon as needed.

• Onion (1 small, diced): Adds sweetness and depth to the soup’s base.

• Garlic (2 cloves, minced): Adds savory flavor and pairs perfectly with the creamy texture.

Thickener & Broth

• All-purpose flour (3 tbsp): Key to making a roux that thickens the soup. Substitute with a gluten-free flour blend if needed.

• Chicken broth (4 cups): Adds flavor and balances the richness. Use low-sodium for better control of saltiness.

• Russet potatoes (4–5 medium, peeled and diced): High-starch potatoes that become tender and creamy when cooked. Yukon Golds can be used for a slightly firmer bite.

Creamy Add-ins

• Whole milk or half-and-half (1 cup): Adds creaminess without making the soup too heavy. You can use evaporated milk for extra richness or non-dairy milk for a lactose-free option.

• Sour cream (1/2 cup): Brings tang and creaminess. Plain Greek yogurt is a great substitute.

Cheese & Seasonings

• Shredded cheddar cheese (1½ cups): Sharp cheddar adds bold flavor and melts smoothly. Use mild or extra sharp to taste, or try a blend with mozzarella or Monterey Jack.

• Salt and black pepper: Season to taste at the end, once the soup base is finished.

Toppings (Optional)

• Green onions or chives: Adds freshness and bite.

• Extra shredded cheese and turkey bacon: For texture and flavor in every bite.

Looking for more toppings or soup bar ideas? Explore loaded soup bar toppings.

Step-by-Step Instructions with Tips

1. Crisp the bacon: In a large pot over medium heat, cook chopped turkey bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot. Add olive oil or butter if the pan is too dry.

2. Sauté aromatics: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Make a roux: Sprinkle in flour and stir well to coat the onions. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

4. Add broth and potatoes: Slowly whisk in chicken broth, dissolving the flour and scraping up any browned bits. Add the diced potatoes, bring to a boil, then reduce heat to a simmer.

5. Simmer until tender: Let the soup simmer for 15–20 minutes, or until potatoes are fork-tender.

6. Mash or blend: Use a potato masher or an immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture.

7. Finish with dairy and cheese: Stir in milk, sour cream, and cheddar cheese. Cook over low heat just until cheese is melted and soup is creamy—do not let it boil.

8. Season and serve: Add salt and pepper to taste. Serve hot, topped with crispy turkey bacon, extra cheese, and green onions or chives.

For visual inspiration and soup bar setup, explore how to serve loaded potato soup.

Serving Suggestions

This rich and cozy soup is a complete meal but pairs wonderfully with simple sides and toppings:

• Toppings:

  • Extra cheddar cheese

  • Crispy bacon or turkey bacon

  • Chives or green onions

  • Sour cream drizzle

• Sides:

  • Garlic bread or toasted baguette

  • Side salad with vinaigrette

  • Roasted or steamed vegetables

• For entertaining:

  • Serve in mugs for easy, casual gatherings

  • Set up a “loaded soup bar” with toppings for guests to build their own bowl

See more ideas at loaded soup bar spreads.

Storage, Reheating & Make-Ahead Tips

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

• Reheating: Warm gently on the stovetop or microwave, adding a splash of milk or broth if the soup is too thick.

• Freezing: Not recommended. Soups with dairy and potatoes may separate or develop a grainy texture when thawed.

• Make-ahead: You can prepare the soup base (without dairy and cheese) in advance. Add milk, sour cream, and cheese just before serving for the best texture.

Planning ahead for busy weeks? Browse meal prep soups.

Variations to Try

• Vegetarian version: Skip the bacon and use vegetable broth. Add sautéed mushrooms for extra umami.

• Spicy version: Stir in diced jalapeños, a pinch of cayenne, or hot sauce for a kick.

• Broccoli potato soup: Add chopped steamed broccoli in the last 5 minutes of cooking.

• Ham and potato soup: Swap turkey bacon with chopped ham for a smoky, salty twist.

• Extra creamy: Use heavy cream in place of milk or add cream cheese for richness.

Discover more ideas with loaded soup flavor upgrades.

Common Mistakes to Avoid

• Boiling after adding dairy: This can cause the soup to curdle. Keep the heat low once milk and sour cream are added.

• Skipping the roux: Without the flour base, the soup won’t achieve that thick, creamy texture.

• Undercooking potatoes: Dice them evenly and check for tenderness before mashing.

• Using pre-shredded cheese: Freshly shredded melts better and avoids a gritty texture.

• Over-mashing: Leave some chunks for texture—don’t turn it into mashed potatoes.

These small details help create a smooth, flavorful, perfectly creamy soup.

FAQs – People Also Ask

Can I use red or gold potatoes instead of russet?
Yes, but russets break down better for a creamy texture. Red or gold potatoes will hold their shape more.

Can I make this soup vegetarian?
Definitely. Use vegetable broth and skip the bacon. Add extra vegetables or plant-based protein for substance.

What can I use instead of sour cream?
Plain Greek yogurt is a great alternative with a similar tangy flavor and creaminess.

Can I freeze this soup?
It’s not ideal. Potatoes and dairy tend to separate or turn grainy when frozen and thawed.

How do I make this gluten-free?
Use a gluten-free flour blend in place of all-purpose flour and ensure all packaged ingredients are certified gluten-free.

Can I make it dairy-free?
Use dairy-free milk, vegan cheese, and dairy-free sour cream alternatives. Flavor and texture may vary slightly.

Is turkey bacon necessary?
No. You can use regular pork bacon, vegetarian bacon, or omit entirely for a meatless version.

How can I thicken it more?
Mash more of the potatoes, use a touch more flour in the roux, or stir in cream cheese at the end.

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