Description

This incredibly creamy Loaded Potato Soup is the ultimate comfort, piled high with crispy beef bacon and generous dollops of sour cream. Its irresistible blend of earthy potatoes, rich cheddar, and smoky beef bacon creates a thick, golden embrace in every spoonful.

Ingredients

Scale

12 strips beef bacon (I use Wright's Hickory Smoked for better grease and flavor)
2 tbsp butter
1/3 cup flour (I always use King Arthur all-purpose flour)
6 cups milk
2 cups broth
2 lb potatoes (peeled and diced into 1/2-inch cubes)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup cheddar
3/4 cup sour cream (use full-fat for a much richer, creamier texture)
black pepper
2 tbsp chives (finely snipped into 1/8-inch pieces)

Instructions

Crisp the Beef Bacon: Start by placing your 12 strips of beef bacon in a large, heavy-bottomed pot or Dutch oven over medium heat. Cook the bacon for exactly 8-10 minutes, stirring occasionally, until it's beautifully crispy and all the fat has rendered. You'll know it's right when the bacon pieces are deep golden brown and snap easily. Using a slotted spoon, transfer the crispy beef bacon to a plate lined with paper towels to drain, reserving the rendered beef bacon fat in the pot. Don't discard that flavorful fat – it's the secret to our roux! A common mistake here is rushing the bacon, leaving it chewy, or overcooking it until it's burnt; aim for that perfect crispy-chewy sweet spot.
Build the Roux: Reduce the heat to medium-low. To the reserved beef bacon fat in the pot (you should have about 2 tablespoons; if not, add a tiny bit more butter or oil to make up the difference), add the 2 tablespoons of butter. Once melted, sprinkle in the 1/3 cup of all-purpose flour. Whisk continuously for exactly 2 minutes until a smooth, light golden paste forms. This is your roux, and it's essential for thickening the soup. Make sure there are no lumps and the flour has cooked out its raw taste – it should smell slightly nutty.
Whisk in Liquids and Seasonings: Gradually pour in the 6 cups of milk and 2 cups of broth, whisking constantly to prevent lumps from forming. It's crucial to add the liquid slowly at first, incorporating it fully before adding more. Once all the liquid is added and the mixture is smooth, stir in the 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. You'll notice it start to thicken as it heats.
Add Potatoes and Cook: Carefully add the 2 lbs of peeled and 1/2-inch diced potatoes to the simmering soup base. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Check for doneness by piercing a potato cube with a fork – it should slide in with very little resistance. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot. Don't overcook the potatoes, or they'll turn mushy; we want them tender but still holding their shape.
Finish and Serve: Once the potatoes are tender, remove the pot from the heat. Stir in 1 cup of shredded cheddar cheese until it's completely melted and smooth. The soup will become even creamier and richer at this stage. Season with freshly ground black pepper to taste. Ladle the hot Loaded Potato Soup With Beef Bacon And Sour Cream into individual bowls. Garnish each serving generously with a dollop of 3/4 cup full-fat sour cream, a sprinkle of the crispy beef bacon, and a flourish of 2 tbsp finely snipped chives. Serve immediately and enjoy the warmth!

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: Not specified
Calories: Not specified
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified

Keywords: Pro Tips: For truly exceptional flavor, don't rush the beef bacon; cook it low and slow to render fat completely and achieve perfect crispness. Use a heavy-bottomed pot for even heat distribution, preventing scorching. Whisk the roux continuously for 2 minutes to cook out raw flour taste and ensure a silky-smooth base. Warm milk slightly before adding to the roux to prevent lumps. For the smoothest texture, freshly grate your cheddar cheese. Variations: Add a spicy kick with cayenne or hot sauce, or fresh herbs like parsley or thyme. For a "Broccoli & Cheese Delight," stir in 1 cup of steamed broccoli florets after the potatoes are tender. Serving Ideas: This soup pairs wonderfully with crusty bread, dinner rolls, a simple green salad, or a grilled cheese sandwich. Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days; the flavors often deepen overnight.