Creamy Loaded Potato Soup with Crispy Bacon & Herbs
Velvety potato soup topped with crispy bacon, melty cheddar, and fresh herbs—comfort food in a bowl!
Ingredients
- 6 slices bacon chopped (reserve some for topping)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth unsalted or low sodium
- 1½ cups milk
- ½ cup heavy cream
- 3 lbs potatoes peeled and diced (russet or Yukon gold)
- 1½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- ⅓ cup sour cream
- 1 cup sharp cheddar cheese shredded
- Fresh parsley or chives chopped (for garnish)
- Optional toppings: extra cheese crumbled bacon, sour cream, extra herbs
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook bacon until crispy. Remove with a slotted spoon, leaving fat in the pot. Set bacon aside.
- Sauté aromatics: Add onion to bacon fat; cook 3–5 minutes until softened. Stir in garlic and cook 30 seconds more.
- Make the roux: Sprinkle flour over onion mixture, stirring constantly for 2–3 minutes until golden and combined.
- Add liquids & potatoes: Gradually whisk in chicken broth, then add milk, cream, and diced potatoes. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
- Blend: Use an immersion blender to partially blend, leaving some chunks for texture (or blend half in a stand blender and return to pot).
- Finish: Stir in sour cream, cheddar cheese, and two-thirds of reserved bacon. Season to taste.
- Serve: Ladle into bowls, top with remaining bacon, herbs, and extra cheese or sour cream.