How do I make it in a slow cooker?

Start by sautéing the bacon mixture. Add to slow cooker with potatoes and broth, leaving out the flour, butter, cream, and cheese. Cook in slow cooker 6-8 hours on low or 3-4 hours on high. Mash about half the potatoes and stir in the cream and cheese at the end. Thicken the slow cooker dish with butter and flour.

Why is my potato soup too thin?

Let the soup simmer longer to thicken or mash more cooked potatoes into the soup. Both the roux thickener prepared from butter and flour and the mashed potatoes will add body to the soup. I like to use an immersion blender to mash potatoes so I can adjust the thickness to my liking, it's easy to see when the trail left by the spoon on the surface of the soup is thicker in the pot.

What potatoes work best?

Russet potatoes are suggested because they have high starch content that will release into the soup and thicken it.

How should I reheat leftovers?

Reheat soup slowly over the stove, stirring. Do not boil soup after adding cream. Dilute thick soup with milk or broth.

Can I make a vegetarian version?

Omit bacon and use vegetable broth. Sauté onions in olive oil or butter. Add smoked paprika to the soup for smokiness. When serving the soup in bowls with sour cream, consider using Greek yogurt.

Loaded Potato Soup with Bacon, Cheddar, and Chives

By Miles CarrOct 16, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Loaded potato soup can be made in one pot in 50 minutes. The same Dutch oven can be used to prepare and serve the soup. Russet potatoes are used as a main ingredient in the soup, along with sharp cheddar, sour cream, and chives to mimic other potato flavors traditionally associated with baked potatoes, a great choice for a quick weeknight meal.

Loaded Potato Soup with Bacon, Cheddar, and Chives

I leave 2 tablespoons of bacon grease in the pan and sauté onions until tender. Add garlic toward the end of the cooking time. Cook butter and flour mixture for 1-2 minutes. Add broth gradually and whisk to avoid clumping. Let potato mixture cook for 15-20 minutes.

An immersion blender gives you the best control over the soup's texture, including the ability to keep pieces of potato in the soup (I don't always puree the soup). I shred cheese from a block instead of using store-bought shredded cheese, which has additives to prevent clumping and won't melt into the soup as well.

After adding cream, cook the soup very gently but do not boil it. I recommend serving the soup with bread or a side salad and vinaigrette for customers who want a cold item with their meal.

Why you'll love this recipe

1A Dutch oven is used for cooking bacon and soup to minimize dishes that need to be washed after the meal.
2It uses common ingredients found in the refrigerator and pantry. All the ingredients required to prepare the dish are common and easily available.
3The potatoes are cooked for 15-20 minutes to fit the entire dish into a 50-minute meal.
4You can adjust the texture with an immersion blender to make it anything from smooth to mashed potatoes with chunks of potato.
5Extra toppings mean diners can consume everything on their bowls at restaurants. Diners don't have to pick toppings off their bowls when dining out.
6A regular blender can serve as a replacement for an immersion blender. For example, you can blend half the soup and return it to the pot.

Instructions

Cook the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy. Remove it with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.

Cook the diced onion in the bacon grease until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Melt the butter in the pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Slowly whisk in the chicken broth, then add the potatoes, salt, and black pepper. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes until the potatoes are fork-tender.

Blend the soup with an immersion blender to your preferred consistency, either smooth or slightly chunky.

Stir in the heavy cream, 1.5 cups of shredded cheddar cheese, and half of the crispy bacon over low heat until the cheese melts. Do not let the soup boil.

Ladle the soup into bowls and garnish with the remaining bacon, extra cheddar cheese, sour cream, and chopped chives.

FAQ

You can freeze it. Soups with dairy are likely to curdle and develop a grainy texture when thawed. Let it cool completely before freezing it in an airtight container for up to 3 months. Thaw it in the fridge and reheat it on the stovetop.

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Dinner Soups & Stews American One Pot Stovetop

Loaded Potato Soup with Bacon, Cheddar, and Chives

Name: Loaded Potato Soup with Bacon, Cheddar, and Chives
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 slices bacon (diced); 1 yellow onion (large, diced); 4 cloves garlic (minced); 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 1/2 lbs Russet potatoes (peeled and cut into 1-inch cubes); 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1 cup heavy cream; 1 1/2 cups sharp cheddar cheese (shredded, plus more for garnish); sour cream (for garnish); fresh chives (chopped, for garnish)

By Miles CarrOct 16, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

After adding cream, cook the soup very gently but do not boil it. I recommend serving the soup with bread or a side salad and vinaigrette for customers who want a cold item with their meal.

Why you'll love this recipe

1A Dutch oven is used for cooking bacon and soup to minimize dishes that need to be washed after the meal.
2It uses common ingredients found in the refrigerator and pantry. All the ingredients required to prepare the dish are common and easily available.
3The potatoes are cooked for 15-20 minutes to fit the entire dish into a 50-minute meal.
4You can adjust the texture with an immersion blender to make it anything from smooth to mashed potatoes with chunks of potato.
5Extra toppings mean diners can consume everything on their bowls at restaurants. Diners don't have to pick toppings off their bowls when dining out.
6A regular blender can serve as a replacement for an immersion blender. For example, you can blend half the soup and return it to the pot.

Ingredients

Servings8

•8 slices bacon (diced)
•1 yellow onion (large, diced)
•4 cloves garlic (minced)
•¼ cup unsalted butter
•¼ cup all-purpose flour
•4 cups chicken broth
•2 ½ lbs Russet potatoes (peeled and cut into 1-inch cubes)
•1 tsp salt (or to taste)
•½ tsp black pepper (or to taste)
•1 cup heavy cream
•1 ½ cups sharp cheddar cheese (shredded, plus more for garnish)
•sour cream (for garnish)
•fresh chives (chopped, for garnish)

Instructions

1
Cook the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy. Remove it with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.
2
Cook the diced onion in the bacon grease until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3
Melt the butter in the pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4
Slowly whisk in the chicken broth, then add the potatoes, salt, and black pepper. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes until the potatoes are fork-tender.
5
Blend the soup with an immersion blender to your preferred consistency, either smooth or slightly chunky.
6
Stir in the heavy cream, 1.5 cups of shredded cheddar cheese, and half of the crispy bacon over low heat until the cheese melts. Do not let the soup boil.
7
Ladle the soup into bowls and garnish with the remaining bacon, extra cheddar cheese, sour cream, and chopped chives.