A rich, creamy potato soup loaded with tender potatoes, crispy bacon, melted cheddar cheese, and fresh parsley. It’s cozy, hearty, and perfect for a comforting family dinner.
Ingredients
- 6 medium potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese, optional
- ½ cup corn, optional
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- Fresh parsley, chopped, for garnish
Instructions
- Cook the bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and place it on a paper towel. Leave about 1–2 tablespoons of bacon drippings in the pot. - Sauté the vegetables
Add the butter and diced onion. Cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds. - Make the creamy base
Sprinkle the flour over the onions and garlic. Stir continuously for about 1 minute to cook the flour. - Add the liquids
Slowly pour in the broth while stirring to prevent lumps. Add the milk and heavy cream, stirring until everything is well combined. - Cook the potatoes
Add the diced potatoes, salt, pepper, smoked paprika, thyme, and garlic powder. Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are fork-tender. - Add the cheese
Reduce the heat to low. Stir in the shredded cheddar and Monterey Jack cheese until completely melted and the soup becomes smooth and creamy. - Add the extras
Stir in the corn if using, along with about half of the crispy bacon. Simmer for another 2–3 minutes. - Adjust the consistency
For a thicker soup, gently mash some of the potatoes directly in the pot. If it is too thick, add a little extra milk or broth. - Serve
Ladle the soup into bowls and top with the remaining crispy bacon, extra shredded cheddar, and fresh parsley.
Tips
- Use Russet or Yukon Gold potatoes for the creamiest texture.
- Add the cheese over low heat so it melts smoothly without becoming grainy.
- For extra flavor, use sharp cheddar and smoked bacon.
- You can blend a small portion of the soup while leaving some potato chunks for texture.
- Serve with warm crusty bread, garlic bread, or homemade dinner rolls.
Approximate Nutrition
Per serving, depending on portion size and ingredients:
- Calories: 430–500
- Protein: 15–20 g
- Carbohydrates: 40–45 g
- Fat: 25–30 g
- Fiber: 4–5 g
- Calcium: 250–350 mg
Conclusion
This Creamy Loaded Potato Soup combines soft potatoes, smoky bacon, rich cream, and melted cheddar into one delicious bowl of comfort food. It’s especially satisfying on a chilly evening and can easily be customized with extra cheese, corn, green onions, or your favorite toppings.