This cheese soup with potatoes is comfort food at its finest. It has all the flavors of a loaded baked potato - creamy potatoes, sharp cheddar, crispy bacon, and tangy sour cream - in soup form. Every spoonful is pure satisfaction.
This is the soup that gets requested again and again. It's hearty enough to be a meal on its own and feeds a crowd without breaking the bank. Perfect for cold winter nights or anytime you need some serious comfort.
Potato Perfection
The right potatoes make a difference:
- Russet - Starchier, creates creamier soup
- Yukon Gold - Creamier, holds shape better
- Red potatoes - Waxy, stays chunky
For best results, use Russets and mash some for creaminess while leaving chunks for texture.
Loaded Toppings
Set up a toppings bar:
- Crispy bacon bits
- Shredded cheddar cheese
- Sour cream dollop
- Sliced green onions
- Chopped chives
Serving Suggestions
- Serve in bread bowls
- Alongside a crisp salad
- With garlic bread
- Game day favorite
Cheese Soup with Potatoes
Loaded baked potato soup with bacon, cheddar, and sour cream.
Nutrition per serving
395Calories
15gProtein
32gCarbs
24gFat
3gFiber
4gSugar
Ingredients
Instructions
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Cook bacon. In a large pot, cook bacon over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving 2 tablespoons drippings in pot.
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Sauté aromatics. Add butter to pot. Sauté onion 5 minutes until soft. Add garlic, cook 1 minute. Whisk in flour and cook 2 minutes.
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Cook potatoes. Gradually whisk in chicken broth. Add cubed potatoes. Bring to a boil, then simmer 20 minutes until potatoes are tender.
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Create texture. Using a potato masher, mash about half the potatoes in the pot, leaving some chunks. Stir in milk and sour cream.
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Add cheese. Reduce heat to low. Add cheese gradually, stirring until melted and smooth. Season with salt and pepper.
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Serve. Ladle into bowls and top with crispy bacon, extra cheese, and green onions.
Recipe Notes
- Gluten-free: Use cornstarch instead of flour.
- Vegetarian: Skip bacon, use vegetable broth, add smoked paprika.
- Slow cooker: Cook potatoes in broth 4 hours on low, add dairy at end.
- Storage: Refrigerate 4 days. May thicken; add milk when reheating.
