Tuesday night last October, the forecast mentioned rain, which in Los Angeles is usually just a light drizzle. But it was enough to make me think about a pot of something warm bubbling on the stove. This potato soup is a version of what Nonna Rosa used to make when the weather turned cool back in Sicily. It’s hearty, substantial, and definitely fulfills that craving for something comforting.
The base is simple: tender potatoes simmered in a savory broth. Then it gets a good dose of cream and cheese to bring it all together. What really makes it special are the toppings. Crispy bacon and fresh chives add a layer of texture and brightness that completes the dish. It’s the kind of meal that feels both special and completely familiar, perfect for a quiet evening at home or when you have a few friends over.
Essential Proteins
Bacon provides a salty, smoky depth. Heavy cream and shredded cheddar cheese are what give the soup its rich, creamy texture and familiar flavor.
Fresh Produce
A large yellow onion and fresh garlic build the aromatic foundation. Baking potatoes become tender and starchy, thickening the soup. Fresh chives add a bright, oniony finish.
Pantry Staples
I usually reach for Trader Joe’s organic chicken broth. Butter and the rendered bacon fat contribute to the soup’s richness. Salt and black pepper balance the flavors.
Instructions
Prepare the Bacon
Start by dicing the bacon and cooking it in a large pot or Dutch oven over medium heat until it’s crisp. Remove the bacon with a slotted spoon, leaving about a tablespoon of the rendered fat in the pot.
Build the Aromatic Base
Add the butter to the pot and let it melt. Stir in the chopped onion, cooking until it softens, usually 5-7 minutes. Then, add the minced garlic and cook for about a minute more, until you can smell it.
Cook the Potatoes
Pour in the chicken broth and bring it to a simmer. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. The potatoes should be tender when pierced with a fork. I’ve found that if I rush this step, the potatoes sometimes don’t break down as well later.
Achieve Creaminess
Use an immersion blender directly in the pot to blend a portion of the soup until it reaches your desired consistency. Alternatively, carefully transfer a couple of cups of soup to a regular blender, blend until smooth, and then return it to the pot.
Finish the Soup
Stir in the heavy cream and the shredded cheddar cheese. Continue stirring until the cheese has fully melted and the soup is heated through. Taste and adjust seasonings if needed.
Serve and Garnish
Ladle the hot soup into bowls. Top each serving with the reserved crispy bacon pieces and a sprinkle of fresh chopped chives. Serve immediately.
Notes From My Kitchen
Nonna Rosa always said a good soup needed backbone. For this one, the backbone is really in the potatoes. If you prefer a thicker soup, you can mash some of the tender potatoes against the side of the pot with a spoon before you add the cream. It helps release more of their starch and creates a denser texture without needing any flour.
I find that the type of potato matters here. Russets or other starchy baking potatoes break down nicely, giving you that creamy body. Waxy potatoes, like red or Yukon Gold, tend to hold their shape more, which can be fine if you like more distinct potato chunks in your soup, but it won’t be quite as velvety.
On the rare occasion I have leftover soup, I’ve found it pairs surprisingly well with a simple green salad dressed with a bright vinaigrette. The sharpness of the dressing cuts through the richness of the soup quite well. Also, a good immersion blender, like my Cuisinart Smart Stick, makes the blending step so much easier than transferring hot liquid to a traditional blender.
Variations
You can easily adjust this soup to suit what you have on hand. For a different flavor profile, consider swapping out the cheddar for smoked gouda or Monterey Jack cheese; they melt similarly and add distinct notes. If you want to incorporate more vegetables, a handful of finely diced carrots or celery can be added with the onions, though they will change the soup’s color slightly.
For a vegetarian version, omit the bacon and sauté the onions in olive oil instead of bacon fat. Use vegetable broth in place of chicken broth and consider adding a can of drained cannellini beans for extra protein and creaminess. A pinch of smoked paprika can help mimic some of the smoky flavor lost from the bacon.
Storage
Leftover best homemade loaded potato soup easy creamy recipe should be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat to prevent scorching, stirring occasionally. You might need to add a splash of milk or broth to thin it out, as it tends to thicken in the fridge. Freezing isn’t ideal for this soup, as the dairy can separate and the potatoes might become mealy after thawing.
FAQ
Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can make it melt less smoothly. Freshly grated cheddar will give you a creamier, more consistent soup.
What if I don’t have an immersion blender? You can carefully transfer 2-3 cups of the cooked soup to a regular blender and blend until smooth. Work in batches if necessary to avoid overfilling, and remember to leave the lid slightly ajar or remove the center cap to allow steam to escape.
Can I make this soup in an Instant Pot? Yes, you can adapt this recipe for a 6-quart Instant Pot Duo. Sauté the bacon, onions, and garlic using the Sauté function, then add broth and potatoes. Cook on High Pressure for 7-8 minutes, then perform a quick release before proceeding with the blending and finishing steps.
Nutritional Information
The nutritional values provided are estimates, based on the ingredients listed for one serving (approximately 1.5 cups). These figures can vary depending on specific brands used, especially for items like chicken broth sodium content or the fat percentage in the heavy cream and cheese. This particular estimate, calculated on a chilly evening in Silver Lake, clocks in around 550 calories per serving, with about 38g of fat, 35g of carbohydrates, and 18g of protein. For more recipe ideas, check out our Pinterest.
Print
Loaded Potato Soup (45 Minutes)
- Total Time: 50 minutes
- Yield: 6 servings
Description
A creamy potato soup with bacon, cheese, and chives.
Ingredients
- 6 slices bacon, diced
- 2 tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 4 large baking potatoes, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
- Add butter to the pot and melt over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to blend a portion of the soup until desired creaminess is reached. Alternatively, carefully transfer 2-3 cups of soup to a blender, blend until smooth, and return to the pot.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is heated through.
- Serve hot, garnished with reserved crispy bacon and fresh chives.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot with a spoon before adding cream.
- Adjust salt and pepper to taste after adding cheese, as cheese can be salty.
- This soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
