This Creamy Loaded Potato Soup with Bacon and Cheddar is a cozy, satisfying soup packed with tender potatoes, creamy cheese, savory bacon, and subtle herbs and spices. Chicken broth creates a flavorful base, while cream cheese, heavy cream, and cheddar give the soup its rich and velvety texture.
It’s a comforting homemade soup that’s easy to prepare and perfect for chilly evenings, quick lunches, or a simple family dinner.
Who Is This Recipe For?
This recipe is perfect for anyone who loves creamy potato soup, loaded baked potato flavors, and easy comfort-food recipes. It’s also a great choice when you want a smaller batch of soup without making a huge pot.
Why It’s Great
- Creamy and comforting
- Loaded with potatoes and cheddar cheese
- Crispy bacon adds savory flavor
- Simple everyday ingredients
- Easy stovetop preparation
- Perfect for lunch or dinner
- Great comfort food for cold days
Ingredients
- 2 medium russet potatoes, peeled and diced
- 1 cup low-sodium chicken broth
- ¼ small onion, finely diced
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon butter
- 2 ounces cream cheese, softened
- ¼ cup heavy cream
- ½ cup shredded cheddar cheese
- 3 slices bacon, cooked and crumbled
Kitchen Equipment Needed
- Medium saucepan or soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Potato masher or immersion blender
- Ladle
How to Make Creamy Loaded Potato Soup
Step 1: Prepare the Potatoes
Peel the russet potatoes and cut them into small, evenly sized cubes.
Finely dice the onion and mince the garlic.
Step 2: Start the Soup Base
Melt the butter in a medium saucepan over medium heat.
Add the diced onion and cook for a few minutes until softened. Stir in the minced garlic and cook briefly until fragrant.
Step 3: Add the Potatoes and Seasonings
Add the diced potatoes to the saucepan along with the chicken broth, salt, black pepper, dried thyme, and paprika.
Stir everything together and bring the mixture to a gentle simmer.
Step 4: Cook Until Tender
Cover partially and simmer until the potatoes are fork-tender.
Depending on the size of your potato pieces, this should take approximately 15–20 minutes.
Step 5: Make It Creamy
Reduce the heat to low.
Add the softened cream cheese and heavy cream. Stir gently until the cream cheese melts completely into the soup.
For a thicker texture, mash some of the potatoes directly in the pot. You can leave some potato pieces whole for a chunkier soup.
Step 6: Add the Cheddar
Stir in the shredded cheddar cheese.
Continue stirring over low heat until the cheese melts and the soup becomes smooth and creamy.
Avoid boiling the soup after adding the dairy, as high heat can affect the texture.
Step 7: Add the Bacon
Stir in some of the cooked, crumbled bacon or reserve it for topping.
Taste the soup and adjust the seasoning if needed.
Step 8: Serve
Ladle the hot potato soup into bowls and top with the remaining crispy bacon.
Serve immediately while the soup is creamy and warm.
Tips for the Best Potato Soup
- Cut potatoes evenly: Similar-sized cubes cook at the same rate.
- Soften the cream cheese: This helps it blend into the soup more easily.
- Use freshly shredded cheddar: It melts smoothly and gives the soup a rich cheese flavor.
- Don’t boil after adding dairy: Keep the heat low to help maintain a smooth texture.
- Mash according to preference: Mash more potatoes for a thicker soup or leave more pieces whole for a chunky texture.
- Taste before adding more salt: Bacon, broth, and cheese can already provide plenty of seasoning.
What to Serve With Potato Soup
This creamy soup pairs wonderfully with:
- Crusty French bread
- Garlic bread
- Dinner rolls
- Grilled cheese sandwiches
- Green salad
- Roasted vegetables
- Crackers
For extra flavor, you can also add a little shredded cheddar and bacon on top before serving.
Storage
Allow the soup to cool before transferring it to an airtight container.
Store leftovers in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a small splash of broth or milk if the soup becomes too thick.
Because this soup contains cream cheese and heavy cream, freezing may slightly change its texture after thawing.
FAQ
Can I use another type of potato?
Yes. Yukon Gold potatoes are an excellent alternative and provide a naturally creamy texture. Russet potatoes are especially good when you want a thicker soup.
Can I make the soup thicker?
Absolutely. Mash more of the cooked potatoes before serving. You can also blend a portion of the soup and return it to the pot.
Can I make it without bacon?
Yes. Simply leave out the bacon for a meat-free version, or replace it with another crispy topping.
Can I use milk instead of heavy cream?
Yes, although the soup will be lighter and less rich. Heavy cream provides the creamiest texture.
Can I add extra cheese?
Yes. Add additional cheddar if you prefer a stronger cheesy flavor, but add it gradually and stir until melted.
Can I use an immersion blender?
Yes. Blend only part of the soup if you want a creamy base while keeping some potato pieces for texture.
Conclusion
This Creamy Loaded Potato Soup with Bacon and Cheddar combines everything you want in a comforting bowl of soup: tender potatoes, creamy cheese, savory seasonings, and crispy bacon.
