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Creamy Loaded Potato Soup with Bacon

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A cozy, creamy potato soup loaded with crispy bacon, sharp cheddar, and a smooth blend of cottage cheese and milk. Perfect for chilly nights and easy to make with simple pantry staples.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 6 strips thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup small-curd full-fat cottage cheese
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup whole milk or half-and-half (can substitute almond milk for dairy-free)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour (can use gluten-free flour)
  • Salt and pepper to taste
  • ¼ cup sliced green onions for garnish
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
  2. Add butter to the bacon fat and melt. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste and create a roux.
  4. Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  5. Use an immersion blender to puree about half the soup, leaving some potato chunks for texture. If using a regular blender, blend in batches carefully and return to pot.
  6. Lower heat and stir in cottage cheese, shredded cheddar, and milk. Stir gently until cheeses melt and soup is creamy, about 5 minutes. Avoid boiling to prevent curdling.
  7. Season with salt and pepper to taste. Optionally add a pinch of cayenne or smoked paprika for extra kick.
  8. Ladle soup into bowls and top with crispy bacon bits and sliced green onions. Add a dollop of sour cream if desired.

Notes

Do not over-blend the soup; keep some potato chunks for texture. Let the soup rest for 5 minutes after cooking to allow flavors to meld. Use bacon fat for sautéing to add smoky depth. Avoid boiling after adding cheese to prevent curdling. Crisp bacon well for best texture. Soup tastes better after resting a few hours or overnight. Can be frozen for up to 2 months.

Nutrition

Keywords: potato soup, creamy potato soup, loaded potato soup, bacon soup, comfort food, easy soup recipe, cozy soup

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