Bacon Cheese Potato Soup
Submitted by jenalynn
Loaded baked potato soup in a bowl: tender potatoes simmered creamy with milk and butter, then loaded with sour cream, crispy bacon, sharp cheddar, and green onion. All the baked-potato fixings, spoonable.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minEverything you love about a loaded baked potato, in a creamy, spoonable soup. Tender potatoes get simmered soft, then stirred together with milk, butter, sour cream, sharp cheddar, crispy bacon, and green onion.
The one rule that makes or breaks it: keep the heat gentle once the dairy goes in, and never let it boil. Boiling milk can scorch and curdle, and overheated cheese turns grainy and greasy instead of smooth and melty.
Add the butter, sour cream, bacon, and cheese off the heat or over low, stirring just until everything’s mostly melted and creamy.
Then serve it right away, while it’s hot and silky, piled with extra cheese, green onion, sour cream, and bacon. It’s pure cold-weather comfort, and it comes together in well under an hour.
Kitchen Tips
- Heat the milk slowly and never let it boil; boiling scorches and curdles the dairy.
- Stir in the cheese and sour cream over low heat, just until melted, so they stay smooth.
- Leave the potatoes a bit chunky for a heartier, rustic texture.
- Serve immediately; the soup is creamiest fresh and hot.
Variations
- Mash some of the potatoes for a thicker, creamier soup.
- Stir in roasted garlic or a pinch of smoked paprika for extra depth.
- Top with chives, extra bacon, and a handful of shredded cheddar for the full loaded effect.
Ingredients
Directions
Peel and dice potatoes, and cook in water until tender.
Drain potatoes and return to saucepan. Add milk and heat slowly.
Do not allow to boil. Add butter, sour cream, bacon, green onion, and cheese.
Cook just until butter, sour cream, and cheese are mostly melted.
Season with salt and pepper. Serve immediately.
Garnish with additional green onions, cheese, and sour cream if desired.
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