The Most Heartwarming Creamy Loaded Potato Soup with Bacon and Cheddar to Wrap Your Soul in a Hug

Name: Creamy Loaded Potato Soup with Bacon and Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 strips Wright's Hickory Smoked bacon; 2 tbsp butter; 1/3 cup King Arthur all-purpose flour; 6 cups milk; 2 cups broth; 2 lb potatoes, peeled and diced into 1/2-inch cubes; 1 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 cup cheddar cheese, shredded; 3/4 cup full-fat sour cream; Black pepper to taste; 2 tbsp fresh chives, finely snipped

February 4, 2026

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Introduction

Creamy Loaded Potato Soup with Bacon and Cheddar is the culinary equivalent of a warm cashmere blanket on a snowy winter evening. There is something deeply primal and nostalgic about a bowl of steaming, velvet-smooth soup topped with the crunch of salt-cured bacon and the sharp tang of aged cheese. Whether you are seeking solace after a long day at the office or looking for a family-friendly meal that guarantees clean bowls, this Creamy Loaded Potato Soup with Bacon and Cheddar delivers on every promise of flavor and texture. It is not just a meal; it is an experience that lingers in your memory long after the last spoonful is gone.

The secret to a truly exceptional Creamy Loaded Potato Soup with Bacon and Cheddar lies in the balance of its components. You need the starchiness of the right potato, the richness of high-quality dairy, and the smoky undertones provided by premium bacon. Many recipes fall flat by being too watery or overly salty, but our method ensures a perfectly balanced profile. Similar to The Most Comforting Creamy Tomato Soup with Cheese Dumplings That Will Warm Your Very Soul, this recipe focuses on building layers of flavor from the ground up, starting with rendered bacon fat and ending with fresh chives.

Why You’ll Love It

You will fall in love with this Creamy Loaded Potato Soup with Bacon and Cheddar because it offers a restaurant-quality profile with the wholesome integrity of home-cooked ingredients. It strikes that elusive balance between decadent indulgence and hearty satisfaction. The texture is incredibly versatile; you can choose to blend it into a silky puree or leave it chunky for a more rustic feel. Furthermore, this Creamy Loaded Potato Soup with Bacon and Cheddar is highly customizable, allowing you to tweak the spice levels or swap out cheeses to suit your palate. It is a one-pot wonder that minimizes cleanup while maximizing the emotional comfort that only a true potato soup can provide. If you enjoy the soul-warming nature of The Most Comforting and Emotional Creamy White Lasagna Soup That Will Wrap Your Soul in a Hug, this dish will certainly become a staple in your rotation.

Ingredients

To create the perfect Creamy Loaded Potato Soup with Bacon and Cheddar, you will need the following high-quality components:

12 strips Wright's Hickory Smoked bacon
2 tbsp unsalted butter
1/3 cup King Arthur all-purpose flour
6 cups whole milk
2 cups high-quality chicken or vegetable broth
2 lb Russet potatoes, peeled and diced into 1/2-inch cubes
1 tsp fine sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup sharp cheddar cheese, freshly shredded
3/4 cup full-fat sour cream
Freshly cracked black pepper to taste
2 tbsp fresh chives, finely snipped

Notes and Substitutions

For the best Creamy Loaded Potato Soup with Bacon and Cheddar, always use whole milk; skim or 1% will result in a thinner, less satisfying consistency. If you need a gluten-free version, a 1:1 gluten-free flour blend works well for the roux. While we recommend Russets for their starch, Yukon Golds are a fantastic substitute if you prefer a buttery flavor and slightly firmer texture. For the bacon, look for thick-cut varieties to ensure the garnishes don't vanish into the soup. Sharp or extra-sharp cheddar is vital to cut through the richness of the cream and potatoes.

Equipment

A heavy-bottomed Dutch oven is the preferred vessel for making Creamy Loaded Potato Soup with Bacon and Cheddar, as it provides even heat distribution. You will also need a sharp Quality Chef's Knife for dicing the potatoes and a sturdy whisk to ensure your roux is lump-free. A potato masher is helpful if you want a thicker, partially blended consistency.

Instructions

Step 1: In a large Dutch oven over medium heat, fry the bacon strips until they are perfectly crisp and the fat has rendered. Remove the bacon and set aside on paper towels, but keep the drippings in the pot.
Step 2: Add 2 tbsp of butter to the bacon drippings. Once melted, whisk in the flour and cook for 1-2 minutes until a light golden paste forms.
Step 3: Gradually pour in the milk and broth while whisking constantly. This is the foundation of your Creamy Loaded Potato Soup with Bacon and Cheddar, so ensure there are no lumps.
Step 4: Stir in the diced potatoes, salt, garlic powder, and onion powder. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes or until the potatoes are fork-tender.
Step 5: Using a potato masher, lightly crush about 1/3 of the potatoes directly in the pot. This creates a thick, luxurious texture for your Creamy Loaded Potato Soup with Bacon and Cheddar.
Step 6: Stir in the shredded cheddar cheese and sour cream until completely melted and incorporated. Season with black pepper.
Step 7: Serve hot, garnished with the reserved crumbled bacon and fresh chives.

Pro Tips

For the ultimate Creamy Loaded Potato Soup with Bacon and Cheddar, never use pre-shredded cheese. Bagged cheese is coated in cellulose to prevent clumping, which interferes with its ability to melt smoothly into the soup. Additionally, avoid boiling the soup once the sour cream and cheese have been added, as high heat can cause the dairy to separate or curdle. According to the Wikipedia entry on Potato Soup, different cultures utilize various thickening agents, but the flour-and-fat roux remains the most reliable for a classic American style. Always taste for salt at the very end, as the saltiness of your bacon and broth can vary significantly.

Serving, Storage & Variations

Serve your Creamy Loaded Potato Soup with Bacon and Cheddar in warmed bowls alongside a crusty piece of sourdough or a side salad. For a spicy twist, add a pinch of cayenne or diced jalapeños during the simmering stage. To store, place leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk to loosen the consistency, as the potatoes will continue to absorb liquid over time. We do not recommend freezing this soup, as the texture of the potatoes can become mealy and the dairy may break upon thawing.

Nutrition Information

Nutrient	Amount
Calories	485 kcal
Protein	18g
Carbohydrates	38g
Fat	29g
Fiber	3g
Sodium	850mg

Note: The nutritional information provided above is an estimate based on standard ingredient calculations. Actual values may vary depending on specific brands used.

Conclusion

There is truly no substitute for a bowl of Creamy Loaded Potato Soup with Bacon and Cheddar when the temperatures drop and you need a dose of culinary happiness. This recipe combines simple, wholesome ingredients into a masterpiece of comfort. We hope this Creamy Loaded Potato Soup with Bacon and Cheddar finds a special place at your dinner table and brings joy to your family. Don't forget to share your results with us and happy cooking!

FAQs

What are the best potatoes for Creamy Loaded Potato Soup with Bacon and Cheddar?

Russet potatoes are the traditional choice for Creamy Loaded Potato Soup with Bacon and Cheddar because their high starch content breaks down slightly, helping to naturally thicken the soup. However, Yukon Gold potatoes provide a creamier, more buttery texture if you prefer chunks that hold their shape better.

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Can I freeze Creamy Loaded Potato Soup with Bacon and Cheddar?

Potatoes and dairy often change texture when frozen. For the best quality, we recommend refrigerating Creamy Loaded Potato Soup with Bacon and Cheddar for up to 4 days. If you must freeze it, do so before adding the sour cream and cheese, then stir those in while reheating.

How do I make my potato soup thicker?

To thicken your Creamy Loaded Potato Soup with Bacon and Cheddar, you can use a potato masher or immersion blender to lightly crush some of the cooked potatoes. The released starch acts as a natural thickener alongside the flour roux.

Can I make this soup in a slow cooker?

Yes, you can adapt this Creamy Loaded Potato Soup with Bacon and Cheddar for a slow cooker. Cook the potatoes, broth, and spices on low for 6-8 hours, then whisk the roux on the stove separately before stirring it into the crockpot with the milk and cheese during the last 30 minutes.

Eldralys Recipes

The Most Heartwarming Creamy Loaded Potato Soup with Bacon and Cheddar to Wrap Your Soul in a Hug

Introduction

Why You’ll Love It