{"id":2937,"date":"2025-02-09T22:55:37","date_gmt":"2025-02-09T22:55:37","guid":{"rendered":"https:\/\/yum.familyfreshrecipes.com\/wp\/?p=2937"},"modified":"2025-02-09T22:57:16","modified_gmt":"2025-02-09T22:57:16","slug":"loaded-cheesy-bacon-potato-soup","status":"publish","type":"post","link":"https:\/\/yum.familyfreshrecipes.com\/wp\/2025\/02\/09\/loaded-cheesy-bacon-potato-soup\/","title":{"rendered":"Loaded Cheesy Bacon Potato Soup"},"content":{"rendered":"\n

Loaded Cheesy Bacon Potato Soup<\/strong><\/h1>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Introduction<\/strong><\/h2>\n\n\n\n

A warm bowl of potato soup is like a cozy hug on a chilly day. This Loaded Cheesy Bacon Potato Soup<\/strong> is rich, creamy, and packed with flavors from tender potatoes, smoky bacon, and melted cheese. It\u2019s a comfort food classic, perfect for family dinners, gatherings, or when you need a little extra warmth in your life.<\/p>\n\n\n\n

History<\/strong><\/h2>\n\n\n\n

Potato soup has been around for centuries, originating from European cuisine, especially in countries like Ireland, Germany, and France. Potatoes became a staple food in the 16th century, and creamy soups were often made to stretch ingredients during harsh winters. Over time, variations emerged, adding bacon, cheese, and other rich ingredients, making it a beloved dish worldwide.<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n

For the soup:<\/strong><\/p>\n\n\n\n

    \n
  • 4 large potatoes, peeled and diced<\/li>\n\n\n\n
  • 6 slices bacon, chopped<\/li>\n\n\n\n
  • 1 small onion, finely chopped<\/li>\n\n\n\n
  • 2 cloves garlic, minced<\/li>\n\n\n\n
  • 4 cups chicken broth<\/li>\n\n\n\n
  • 1 cup heavy cream<\/li>\n\n\n\n
  • 1 cup milk<\/li>\n\n\n\n
  • 2 tablespoons butter<\/li>\n\n\n\n
  • 2 tablespoons all-purpose flour<\/li>\n\n\n\n
  • 1 \u00bd cups shredded cheddar cheese<\/li>\n\n\n\n
  • \u00bd teaspoon salt (adjust to taste)<\/li>\n\n\n\n
  • \u00bd teaspoon black pepper<\/li>\n\n\n\n
  • \u00bd teaspoon smoked paprika<\/li>\n\n\n\n
  • \u00bd teaspoon dried thyme<\/li>\n\n\n\n
  • \u00bc teaspoon cayenne pepper (optional, for a little heat)<\/li>\n<\/ul>\n\n\n\n

    For garnish:<\/strong><\/p>\n\n\n\n

      \n
    • Extra shredded cheddar cheese<\/li>\n\n\n\n
    • Chopped green onions or fresh parsley<\/li>\n\n\n\n
    • Crumbled cooked bacon<\/li>\n<\/ul>\n\n\n\n

      Instructions<\/strong><\/h2>\n\n\n\n

      Step 1: Cook the Bacon<\/strong><\/h3>\n\n\n\n
        \n
      1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.<\/li>\n\n\n\n
      2. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.<\/li>\n<\/ol>\n\n\n\n

        Step 2: Saut\u00e9 the Aromatics<\/strong><\/h3>\n\n\n\n
          \n
        1. Add butter to the pot with the bacon grease. Once melted, add the chopped onion and cook until softened (about 3 minutes).<\/li>\n\n\n\n
        2. Stir in the minced garlic and cook for another 30 seconds until fragrant.<\/li>\n<\/ol>\n\n\n\n

          Step 3: Make the Roux<\/strong><\/h3>\n\n\n\n
            \n
          1. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute. This will help thicken the soup.<\/li>\n\n\n\n
          2. Slowly pour in the chicken broth while whisking continuously to prevent lumps.<\/li>\n<\/ol>\n\n\n\n

            Step 4: Cook the Potatoes<\/strong><\/h3>\n\n\n\n
              \n
            1. Add the diced potatoes, salt, black pepper, paprika, thyme, and cayenne pepper.<\/li>\n\n\n\n
            2. Bring the soup to a gentle boil, then reduce heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.<\/li>\n<\/ol>\n\n\n\n

              Step 5: Make it Creamy & Cheesy<\/strong><\/h3>\n\n\n\n
                \n
              1. Stir in the heavy cream and milk, allowing the soup to heat up but not boil.<\/li>\n\n\n\n
              2. Add the shredded cheddar cheese and stir until completely melted and creamy.<\/li>\n<\/ol>\n\n\n\n

                Step 6: Blend (Optional)<\/strong><\/h3>\n\n\n\n
                  \n
                • If you prefer a smoother soup, use an immersion blender to blend part of the soup.<\/li>\n\n\n\n
                • If you like it chunky, leave it as is!<\/li>\n<\/ul>\n\n\n\n

                  Step 7: Final Touches<\/strong><\/h3>\n\n\n\n
                    \n
                  1. Stir in half of the crispy bacon.<\/li>\n\n\n\n
                  2. Taste and adjust seasoning if needed.<\/li>\n<\/ol>\n\n\n\n

                    Serving & Garnishing<\/strong><\/h2>\n\n\n\n
                      \n
                    1. Ladle the soup into bowls.<\/li>\n\n\n\n
                    2. Top with extra shredded cheese, crispy bacon, and chopped green onions or parsley.<\/li>\n\n\n\n
                    3. Serve hot with crusty bread or crackers.<\/li>\n<\/ol>\n\n\n\n

                      Methods for Making Loaded Cheesy Bacon Potato Soup<\/strong><\/h3>\n\n\n\n

                      This Loaded Cheesy Bacon Potato Soup<\/strong> is creamy, hearty, and packed with flavor. Below are three different methods to prepare it: Stovetop, Slow Cooker, and Instant Pot<\/strong>. Choose the method that best fits your schedule!<\/p>\n\n\n\n

                      \n\n\n\n

                      Method 1: Stovetop (Traditional Method)<\/strong><\/h3>\n\n\n\n

                      Best for:<\/strong> A rich, creamy texture with full control over the cooking process.
                      Time:<\/strong> 40\u201350 minutes<\/p>\n\n\n\n

                      Instructions:<\/strong><\/h4>\n\n\n\n
                        \n
                      1. Cook the Bacon:<\/strong><\/li>\n<\/ol>\n\n\n\n
                          \n
                        • In a large pot or Dutch oven, cook 6\u20138 slices of bacon<\/strong> over medium heat until crispy.<\/li>\n\n\n\n
                        • Remove and set aside on a paper towel-lined plate. Once cool, crumble the bacon.<\/li>\n<\/ul>\n\n\n\n
                            \n
                          1. Saut\u00e9 the Aromatics:<\/strong><\/li>\n<\/ol>\n\n\n\n
                              \n
                            • In the same pot (with bacon grease), add 1 chopped onion and 2 minced garlic cloves<\/strong>.<\/li>\n\n\n\n
                            • Cook for 3\u20134 minutes until soft and fragrant.<\/li>\n<\/ul>\n\n\n\n
                                \n
                              1. Cook the Potatoes:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                  \n
                                • Add 4 cups of diced potatoes<\/strong> (russet or Yukon gold) to the pot.<\/li>\n\n\n\n
                                • Pour in 4 cups of chicken broth<\/strong> and bring to a boil.<\/li>\n\n\n\n
                                • Reduce heat, cover, and let simmer for 15\u201320 minutes<\/strong> until the potatoes are tender.<\/li>\n<\/ul>\n\n\n\n
                                    \n
                                  1. Make the Roux (Thickening the Soup):<\/strong><\/li>\n<\/ol>\n\n\n\n
                                      \n
                                    • In a separate pan, melt 3 tablespoons of butter<\/strong> and whisk in 3 tablespoons of flour<\/strong>.<\/li>\n\n\n\n
                                    • Cook for 2 minutes<\/strong>, stirring constantly, until lightly golden.<\/li>\n\n\n\n
                                    • Slowly whisk in 1 cup of milk<\/strong> until smooth.<\/li>\n<\/ul>\n\n\n\n
                                        \n
                                      1. Combine Everything:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                          \n
                                        • Stir the roux into the soup.<\/li>\n\n\n\n
                                        • Add 1 cup of heavy cream and 2 cups of shredded cheddar cheese<\/strong>, stirring until melted and creamy.<\/li>\n<\/ul>\n\n\n\n
                                            \n
                                          1. Season and Serve:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                              \n
                                            • Add salt, pepper, and a pinch of smoked paprika<\/strong> for flavor.<\/li>\n\n\n\n
                                            • Stir in half of the crumbled bacon and garnish with extra cheese, green onions, and the remaining bacon<\/strong>.<\/li>\n<\/ul>\n\n\n\n
                                              \n\n\n\n

                                              Method 2: Slow Cooker (Crockpot)<\/strong><\/h3>\n\n\n\n

                                              Best for:<\/strong> A hands-off approach with deep, infused flavors.
                                              Time:<\/strong> 6\u20138 hours on LOW or 3\u20134 hours on HIGH<\/p>\n\n\n\n

                                              Instructions:<\/strong><\/h4>\n\n\n\n
                                                \n
                                              1. Cook the Bacon:<\/strong> Crisp 6\u20138 slices of bacon<\/strong> in a pan, then crumble and set aside.<\/li>\n\n\n\n
                                              2. Add Ingredients to the Slow Cooker:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                  \n
                                                • Place 4 cups of diced potatoes, 1 chopped onion, and 2 minced garlic cloves<\/strong> in the slow cooker.<\/li>\n\n\n\n
                                                • Pour in 4 cups of chicken broth<\/strong> and cook on LOW for 6\u20138 hours or HIGH for 3\u20134 hours<\/strong>.<\/li>\n<\/ul>\n\n\n\n
                                                    \n
                                                  1. Mash Some of the Potatoes:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                      \n
                                                    • Use a potato masher<\/strong> to mash some of the potatoes for a thicker texture.<\/li>\n<\/ul>\n\n\n\n
                                                        \n
                                                      1. Add Cream and Cheese:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                          \n
                                                        • Stir in 1 cup of heavy cream, 2 cups of shredded cheddar cheese, and season with salt & pepper<\/strong>.<\/li>\n<\/ul>\n\n\n\n
                                                            \n
                                                          1. Thicken if Needed:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                              \n
                                                            • If too thin, mix 2 tablespoons of cornstarch with \u00bc cup cold water<\/strong> and stir into the soup.<\/li>\n<\/ul>\n\n\n\n
                                                                \n
                                                              1. Serve & Garnish:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                  \n
                                                                • Top with crispy bacon, extra cheese, and green onions.<\/li>\n<\/ul>\n\n\n\n
                                                                  \n\n\n\n

                                                                  Method 3: Instant Pot (Pressure Cooker)<\/strong><\/h3>\n\n\n\n

                                                                  Best for:<\/strong> A quick, flavorful soup in under 30 minutes.
                                                                  Time:<\/strong> 20\u201325 minutes<\/p>\n\n\n\n

                                                                  Instructions:<\/strong><\/h4>\n\n\n\n
                                                                    \n
                                                                  1. Cook the Bacon:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                      \n
                                                                    • Set the Instant Pot to Saut\u00e9 mode<\/strong> and cook 6\u20138 slices of bacon<\/strong> until crispy. Remove and set aside.<\/li>\n<\/ul>\n\n\n\n
                                                                        \n
                                                                      1. Saut\u00e9 the Onions & Garlic:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                          \n
                                                                        • In the bacon grease, saut\u00e9 1 chopped onion and 2 minced garlic cloves<\/strong> for 2\u20133 minutes.<\/li>\n<\/ul>\n\n\n\n
                                                                            \n
                                                                          1. Add the Potatoes & Broth:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                              \n
                                                                            • Add 4 cups of diced potatoes and 4 cups of chicken broth<\/strong>.<\/li>\n\n\n\n
                                                                            • Seal the lid and pressure cook on HIGH for 10 minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n
                                                                                \n
                                                                              1. Release Pressure & Mash:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                                  \n
                                                                                • Quick-release the pressure, then mash some of the potatoes.<\/li>\n<\/ul>\n\n\n\n
                                                                                    \n
                                                                                  1. Stir in Cream & Cheese:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                                      \n
                                                                                    • Set to Saut\u00e9 mode<\/strong> again and stir in 1 cup of heavy cream and 2 cups of shredded cheese<\/strong>.<\/li>\n\n\n\n
                                                                                    • Let simmer for 2\u20133 minutes.<\/li>\n<\/ul>\n\n\n\n
                                                                                        \n
                                                                                      1. Garnish & Serve:<\/strong><\/li>\n<\/ol>\n\n\n\n
                                                                                          \n
                                                                                        • Top with crumbled bacon, cheese, and green onions.<\/li>\n<\/ul>\n\n\n\n
                                                                                          \n\n\n\n

                                                                                          Conclusion: Which Method is Best?<\/strong><\/h3>\n\n\n\n
                                                                                            \n
                                                                                          • Stovetop:<\/strong> Best for rich, creamy texture<\/strong> and traditional cooking lovers.<\/li>\n\n\n\n
                                                                                          • Slow Cooker:<\/strong> Perfect for busy days<\/strong>, allowing flavors to blend deeply.<\/li>\n\n\n\n
                                                                                          • Instant Pot:<\/strong> Ideal for quick, easy meals<\/strong> with the same great taste.<\/li>\n<\/ul>\n\n\n\n


                                                                                            <\/p>\n\n\n\n

                                                                                            Benefits of this Soup<\/strong><\/h2>\n\n\n\n
                                                                                              \n
                                                                                            • Rich in nutrients<\/strong> \u2013 Potatoes provide fiber, potassium, and vitamin C.<\/li>\n\n\n\n
                                                                                            • Good source of protein & calcium<\/strong> \u2013 Thanks to cheese and milk.<\/li>\n\n\n\n
                                                                                            • Warm & satisfying<\/strong> \u2013 Great for cold weather or when you need comfort food.<\/li>\n\n\n\n
                                                                                            • Customizable<\/strong> \u2013 You can add more vegetables or swap ingredients for dietary preferences.<\/li>\n<\/ul>\n\n\n\n

                                                                                              <\/h3>\n\n\n\n

                                                                                              This delicious Loaded Cheesy Bacon Potato Soup<\/strong> isn’t just comfort food\u2014it also has some surprising health benefits! Here\u2019s why this soup is a fantastic addition to your meal plan:<\/p>\n\n\n\n

                                                                                              1. Packed with Nutrients<\/strong><\/h3>\n\n\n\n