Bistro Classics: Loaded Potato Soup With Cheese And Bacon, Simple Comfort Food

Florence Carmela
Loaded Baked Potato SoupPhoto

If you are looking for a new comfort food or soup recipe, or you just want to try something new and different, this Cheesy Loaded Potato Soup recipe is what you've been looking for.

This warm and creamy bowl of heaven has all your favorite baked potato toppings like cheddar cheese, bacon, green onion and sour cream, if you prefer. It’s the perfect food for those wintery nights when you just need something easy and comforting.

This is a tasty, rich, decadent potato soup and it only takes 35 minutes to prepare but tastes like it’s been simmering for hours.

This is the recipe I use from the Fav Family Recipes website. You can tweak this recipe of course, sometimes i use red potatoes instead of the Yukon Gold, use whatever you have on hand.


6-8 slices bacon chopped into 1/2″ pieces
1 medium onion diced
4 tablespoons flour
2 quarts chicken broth (8 cups)
8-10 Yukon Gold potatoes peeled, cut into 1″ cubes
2 cups half and half
2 cups sharp cheddar cheese shredded.
kosher salt to taste and ground black pepper to taste
shredded cheese for garnish
sour cream optional
green onion for garnish, optional


Place bacon pieces in a soup pot or Dutch oven and cook over medium-high heat until bacon is crispy.

Carefully remove bacon from the pot and place on a paper towel to drain. Set aside.

Pour off most of the grease from the pot but leave about 3-4 tablespoons on the grease in the pot. Do not wipe clean.

Add diced onion to the pot and sauté until onions become soft and clear.

Sprinkle flour over the onions and stir well come combined. Reduce heat to medium-low and cook for 3 minutes.

Slowly add chicken broth, whisking constantly with a large whisk. Bring to a boil.

Add diced potatoes and reduce heat. Simmer potatoes for 10-12 minutes or until potatoes are tender, stirring often.

Add half and half and stir until well combined.

Carefully place half of the soup in a blender or food processor and blend until smooth (Be careful not to overfill the blender. You may want to do this in batches.)

Add the blended mixture back to the soup pot and stir in shredded cheese and cooked bacon. Add salt and pepper to taste.

Place in individual bowls and garnish with additional shredded cheese, sour cream, and/or chopped green onion

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Florence Carmela is a Writer, Celebrity Interviewer and Host of The Forum Celebrity Podcast. She is Verified on @Twitter & @MuckRack

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