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Loaded Cheddar Potato Soup Recipe
Ash Tyrrell

Loaded Cheddar Potato Soup Recipe

I made this loaded cheddar potato soup recipe on a chilly Sunday when I wanted something warm, cheesy, and stupidly comforting, and it did not disappoint. I always thought a good potato soup needed a long ingredient list, but this one proved me wrong with simple pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon chopped — this brings the smoky, salty base flavor, so don't skip crisping it first
  • 5 tablespoons unsalted butter — helps build a smooth roux that thickens the soup naturally
  • 1 small onion diced — adds a mellow sweetness that balances the richness
  • 3 cloves garlic minced — fresh garlic gives a much better punch than the jarred kind
  • 1/4 cup all-purpose flour — this is what turns broth and milk into a velvety spoon-coating soup
  • 4 cups chicken broth — use low-sodium so you can control the saltiness later
  • 2 cups whole milk — go for whole milk not skim, or the soup turns watery
  • 4 large russet potatoes peeled and cubed — russets break down beautifully for that classic baked-potato texture
  • 1 1/2 cups shredded sharp cheddar cheese — grate it fresh off the block pre-shredded cheese doesn't melt as smoothly
  • 1/2 cup sour cream — stirred in off the heat for extra tang and creaminess
  • Salt and black pepper to taste — season gradually since the bacon and broth already carry salt
  • 2 green onions sliced, for topping — a fresh, sharp bite that cuts through the richness
  • Extra shredded cheddar and crumbled bacon for topping — because a loaded soup needs a loaded top

Method
 

  1. Place your chopped bacon in a cold Dutch oven, then turn the heat to medium. Let it render slowly until deeply golden and crisp, about 7-8 minutes. Remove it with a slotted spoon onto a paper-towel-lined plate, leaving the flavorful drippings behind in the pot.
  2. Add the butter to the bacon drippings and let it melt over medium heat. Toss in the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the butter and onion mixture, whisking constantly. Cook for about a minute until it turns lightly golden and smells nutty. This step is what gives the soup its thick, creamy body later on.
  4. Slowly pour in the chicken broth while whisking to prevent lumps from forming. Once smooth, stir in the milk and bring the mixture to a gentle simmer. It should start thickening slightly within a couple of minutes.
  5. Add the cubed potatoes to the pot and stir well to coat them in the creamy broth. Reduce the heat to medium-low and let everything simmer uncovered for 18-20 minutes. The potatoes are ready when a fork slides through them easily.
  6. Use a potato masher or the back of a spoon to lightly crush about half of the potatoes right in the pot. This thickens the soup naturally and gives you that perfect mix of creamy broth with chunky potato bites. Leave the rest of the potatoes whole for texture.
  7. Turn off the heat before adding the shredded cheddar, a handful at a time, stirring until fully melted. Fold in the sour cream last for a smooth, tangy finish. Season with salt and pepper to taste, adjusting slowly since the bacon adds saltiness too.
  8. Ladle the hot soup into bowls and top generously with crispy bacon, extra shredded cheddar, and sliced green onions. Serve immediately while everything is warm and the cheese on top is just starting to melt. This is the moment that makes it a truly loaded cheddar potato soup.

Notes

  • I always grate my own cheddar block instead of buying pre-shredded, since it melts so much smoother into the broth.
  • I like to save a tablespoon of bacon fat and stir it back into the soup right before serving for extra depth.
  • I never rush the roux step giving it that full minute keeps my soup from tasting like raw flour.
  • I keep a splash of warm milk on hand in case my soup thickens too much while sitting on the stove.
  • I taste and adjust my seasoning only at the very end, after the cheese and bacon have gone in.