Potato Soup with Bacon Recipe
Loaded baked potato soup is what the steakhouse side always wanted to be: creamy potato soup built on bacon drippings, finished with cheddar, and topped like a fully-dressed baked potato — more bacon, more cheese, sour cream, green onion. Russets are the right potato here because they collapse into the broth and thicken it naturally; a quick mash against the side of the pot replaces any need for a blender. This is January's most-requested dinner in our house, cornbread on the side.
Jump to Recipe ↓Ingredients
- 8 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 2 1/2 lbs russet potatoes, peeled and cubed
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar
- 3/4 tsp salt, 1/2 tsp pepper
- Green onions, to serve
Instructions
- Cook the bacon in a large pot until crisp; remove, leaving 2 tablespoons of drippings.
- Soften the onion in the drippings, 5 minutes; add the garlic for the last minute.
- Stir in the flour for 1 minute, then whisk in the broth. Add the potatoes.
- Simmer 15–18 minutes until the potatoes are completely tender.
- Mash about half the potatoes against the pot with a spoon — the soup thickens instantly. Stir in the milk and warm through.
- Off the heat, stir in the sour cream, cheddar, salt, and pepper. Serve topped with the bacon, more cheese, and green onions.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Russet potatoes | Yukon golds | Silkier, holds shape more — mash a bit harder |
| Whole milk | Half-and-half | Steakhouse-grade richness |
| Sour cream | Plain Greek yogurt | Same tang; stir in fully off the heat |
| Bacon | Diced ham (2 cups) | Start the onion in butter instead |
Storage & Reheating
Refrigerate up to 4 days. It thickens dramatically overnight — loosen with milk or broth as it warms.
Potato-dairy soups freeze poorly (the texture goes grainy); this one is best made, eaten, and repeated fresh.
Frequently Asked Questions
Why did my potato soup turn gluey?
Blender abuse — high-speed blending ruptures potato starch into wallpaper paste. The spoon-mash method keeps it rustic and safe.
Can I leave the peels on?
With Yukons or reds, absolutely — rustic and pretty. Russet peels turn papery in soup, so peel those.
How do I make it in the crockpot?
Potatoes, onion, garlic, broth on LOW 6 hours; mash, then stir in the dairy and cheese for the last 30 minutes. Bacon stays a stovetop job.
What can I use instead of bacon for topping crunch?
Crispy fried onions or buttery croutons — but the drippings in the base are half the soup's personality, so consider keeping at least some bacon.
Potato Soup with Bacon — Quick Card
Prep 15 min · Cook 30 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 470 kcal | 19g | 45g | 25g | 890mg |
