Description
When the snow’s piling up outside, there’s nothing better than this Easy Cheesy Loaded Potato Soup bubbling on the stove!
Tender russet potatoes and hearty vegetables simmer in a smoky, bacon-infused broth, creating a rich soup with plenty of chunky, satisfying texture. A splash of cream and a generous handful of sharp white cheddar bring it all together, so every spoonful is thick and creamy—never gloopy or overly heavy.
Plus, it’s made with pantry staples and ready in under an hour, so there’s no need to brave the cold…just pile your bowl high with baked potato-style toppings and cozy in!
Ingredients
Scale
- 12 ounces thick-cut bacon, diced into ¼-inch pieces (I like using center-cut)
- 2 large carrots, diced into ¼-inch pieces
- 2 stalks celery, diced into ¼-inch pieces
- 1 large yellow onion, diced into ¼-inch pieces
- kosher salt and ground black pepper, to season
- 3 pounds Russet potatoes, peeled and diced into ¼-inch pieces (about 4-5 medium potatoes)
- 6 cloves garlic, finely chopped or grated
- 1 heaping teaspoon smoked paprika
- heaping ½ teaspoon garlic powder
- heaping ½ teaspoon onion powder
- optional: ½ teaspoon MSG
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth/stock
- 1 tablespoon chicken base
- 2 cups half and half
- 4 ounces sharp white cheddar, shredded (about 1 cup)
Instructions
- Cook the bacon: Add the bacon to a large pot (at least 5.5-qt capacity) over medium heat. Cook, stirring occasionally, until the bacon is rendered and as crispy as you like. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside.
- Cook the vegetables: To the same pot (no need to drain the rendered bacon fat!), add the carrots, celery, and onion. Season with 1 teaspoon kosher salt and a few twists of ground black pepper. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the potatoes and continue to cook, stirring often to prevent sticking, for 4-5 minutes, just until the potatoes are slightly softened.
- Cook the aromatics: Add the garlic and all of the spices (smoked paprika, garlic powder, onion powder, MSG) to the pot. Stir to coat the vegetables and let everything bloom, cooking 2-3 minutes until fragrant.
- Build the potato soup and simmer: Add the butter to the pot. Once melted, sprinkle the flour over top, stirring to coat the veggies evenly. Cook 1-2 minutes, until golden brown. Slowly pour in the broth while scraping up any browned bits of fond from the bottom of the pot – that’s where all the flavor is! Stir in the chicken base and half of the cooked bacon. Bring to a boil, then adjust heat to maintain a gentle simmer. Cook, stirring often, 15-20 minutes until the soup is thickened slightly and the potatoes are tender.
- Finish the soup: Reduce heat to low. Stir in the half and half and shredded cheese, mixing to combine well. Cook about 5 minutes longer, until the soup is heated through – don’t let it boil, or the cheese may separate. Taste and adjust seasoning as needed.
- Serve immediately: Ladle the soup into individual bowls, and load it up with all of your favorite fixings – we love a dollop of sour cream, the reserved crispy bacon, extra shredded cheddar, and thinly sliced green onions. Enjoy!
Notes
- 10-Minute Meal Prep: Much of the active prep work for this cheesy potato soup comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: finely dice 2 carrots, 2 stalks celery, and 1 yellow onion, then transfer to an airtight container and store in the refrigerator for up to 5 days.
Storage, Reheating, and Freezing:
- Storage and Reheating: This cheesy potato soup is incredibly make-ahead friendly – its flavors get even better the longer it sits. To store, transfer cooled soup to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer Instructions: This cheesy potato soup also freezes very well. Transfer the cooled soup to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.