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Thick & Cheesy Loaded Potato Soup Recipe (Crowd Pleaser)

Thick & Cheesy Loaded Potato Soup

Experience the ultimate comfort in a bowl with this rich, velvety loaded potato soup. By using starchy Yukon Gold or Russet potatoes, premium turkey-based bacon for a smoky finish, and a luxurious blend of heavy cream and sharp cheddar, this soup achieves a perfect, hearty consistency. It is completely pork-free and alcohol-free, making it the ideal crowd-pleasing dish for cold evenings or satisfying lunches that leave you feeling full and cozy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 large Yukon Gold or Russet potatoes, peeled and cubed
  • 8 slices turkey bacon, chopped
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and black pepper to taste
  • Green onions, sliced for garnish
  • Hot sauce (optional)

Method
 

  1. In a large heavy-bottomed pot, cook the chopped turkey bacon until ultra-crispy, then remove and set aside.
  2. In the same pot, sauté the diced onions and minced garlic in the residual fats until translucent and fragrant.
  3. Add the butter and flour to the pot, stirring constantly for two minutes to create a smooth roux.
  4. Stir in the cubed potatoes, broth, and water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender.
  5. Gradually stir in the milk and heavy cream, then use a potato masher to partially break up some of the potatoes to thicken the base.
  6. Stir in the smoked paprika, chili powder, salt, and pepper.
  7. Ladle into bowls and top with shredded cheddar, crispy turkey bacon, green onions, and a dash of hot sauce.

Notes

For an even thicker soup, blend one-third of the mixture with an immersion blender before adding the cream. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid breaking the cream emulsion.