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Bowl of creamy loaded potato soup topped with crispy bacon, shredded cheddar cheese, sour cream, and green onions.

Best Creamy Loaded Potato Soup with Bacon & Cheddar

Cozy, creamy, and loaded with crispy bacon, cheddar cheese, and green onions — this comforting potato soup is perfect for chilly nights or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 4
Calories 380 kcal

Ingredients
  

  • 5 medium russet potatoes peeled and diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup whole milk or half & half
  • ½ cup sour cream
  • 1½ cups shredded sharp cheddar cheese
  • 5 strips bacon cooked crispy and crumbled
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste
  • Optional garnish: chopped green onions & extra sour cream

Instructions
 

  • Cook bacon – In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pot.
  • Sauté aromatics – Add butter to the pot with bacon fat. Sauté onion and garlic for 2–3 minutes until soft and fragrant.
  • Make the base – Stir in flour to form a roux. Cook for 1 minute, then gradually whisk in chicken broth. Bring to a boil.
  • Add potatoes – Stir in diced potatoes. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
  • Blend (optional) – For a smoother texture, use an immersion blender or mash a few potatoes with a spoon.
  • Add dairy – Stir in milk, cheddar cheese, and sour cream until melted and creamy. Season with salt and pepper.
  • Serve – Ladle into bowls and top with bacon, cheese, green onions, and a dollop of sour cream.

Notes

Tips & Variations

Make it vegetarian: Omit bacon and use vegetable broth.
Extra creamy: Add a splash of heavy cream or more cheese.
Flavor boost: Stir in cooked leeks, corn, or diced ham.
Meal prep tip: Store in jars for grab-and-go lunches.
 

Storage

Refrigeration: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezing: Because it contains dairy (milk, cheese, and sour cream), freezing isn’t recommended — the texture may separate when thawed. However, if you plan to freeze it, do so before adding the dairy, and stir in milk and cheese when reheating. It will last up to 2 months in the freezer.
Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally until warm. Add a splash of milk or broth to restore creaminess if it thickens. You can also reheat in the microwave in short intervals, stirring between each to ensure even heating.
Storage Tip: Store toppings (like bacon, cheese, and green onions) separately and add them fresh when serving to maintain the perfect texture and flavor.
Keyword bacon cheddar soup, creamy comfort food, creamy soup, loaded potato soup