Description
This creamy, hearty loaded potato soup is the ultimate comfort food. Packed with tender potatoes, crispy turkey bacon, cheddar cheese, and a rich, savory base, it brings all the flavors of a loaded baked potato into a warm, satisfying bowl. Perfect for chilly nights, cozy weekends, or anytime you’re craving a comforting homemade meal.
Ingredients
6 slices thick-cut turkey bacon
1 small yellow onion, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
4 cups russet potatoes, peeled and diced into small cubes
3 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ cup sour cream
Salt and black pepper to taste
Green onions, chopped, for garnish
Extra shredded cheese and turkey bacon, for topping
Instructions
1 In a large pot or Dutch oven, cook the turkey bacon over medium heat until crispy. Remove the turkey bacon and place it on a paper towel-lined plate. Leave about 2 tablespoons of the turkey bacon fat in the pot and discard the rest.
2 Add the diced onion to the pot and sauté for 4 to 5 minutes, until soft and translucent. Stir in the minced garlic and cook for another minute.
3 Sprinkle the flour over the onions and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
4 Slowly pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
5 Stir in the milk and heavy cream. Let the soup heat through for about 5 minutes, but do not bring it to a boil. Use a potato masher to gently mash some of the potatoes in the pot to thicken the soup while keeping some chunks for texture.
6 Stir in the shredded cheddar cheese and sour cream until melted and fully incorporated. Season with salt and black pepper to taste.
7 Chop the cooked bacon and stir half into the soup. Reserve the rest for garnish.
8 Serve hot, topped with the remaining bacon, extra shredded cheese, and chopped green onions.
Notes
For a thicker consistency, you can remove a portion of the soup, blend it, and return it to the pot. Yukon Gold potatoes also work well and don’t require peeling. This soup can be made ahead and reheated, though it may thicken over time—just add a splash of milk or broth to loosen it. It’s perfect served with crusty bread or a side salad for a complete meal.