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Creamy Loaded Potato Bacon Soup

A quick and easy soup that's creamy, hearty, and loaded with flavor. Perfect for chilly evenings!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 1 medium carrot, grated or diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1.5 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • Chives or green onions for garnish (optional)

Method
 

Cooking the Soup
  1. In a large pot over medium heat, fry the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, keeping the bacon grease in the pot.
  2. Add the diced onion and carrot to the pot and cook for about 3-4 minutes until they soften. Then, add the minced garlic and sauté for an additional minute.
  3. Toss in the cubed potatoes and pour in the chicken or vegetable broth. Add a pinch of salt and pepper, bring to a gentle boil, cover, and let simmer for about 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are soft, pour in the heavy cream and stir in the cheese until everything is melted and creamy. Adjust the texture to your liking using a potato masher or immersion blender.
  5. Fold in the crispy bacon and taste to adjust seasoning if needed.
  6. Ladle the soup into bowls and top with chives or green onions if desired. Enjoy!

Notes

Potato varieties can be swapped based on preference. For a veggie-friendly option, replace bacon with sautéed mushrooms or smoky tempeh. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge, or frozen for up to 3 months.