Loaded Potato Soup with Bacon and Sour Cream

Here is my favorite potato soup recipe, with crispy bacon, a creamy base made from scratch, and a generous dollop of tangy sour cream on top.

This potato soup is what I make when the weather gets cold and my family needs something warm and filling. The bacon adds a smoky flavor that makes it taste so much better than regular potato soup, and I always make extra because everyone asks for seconds.

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What Kind of Potatoes Should I Use?

For this soup, you’ll want to reach for russet or Yukon gold potatoes, and both work great for different reasons. Russets will break down more as they cook, which helps thicken your soup naturally and gives it that creamy, comforting texture. Yukon golds hold their shape a bit better, so you’ll end up with more distinct potato chunks in your finished soup. Either way, make sure to peel and dice them into similar-sized pieces so everything cooks evenly. If you’re short on time, you can even use a mix of both types to get the best of both worlds – some pieces that melt into the soup and others that stay intact for a nice bite.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Bacon: Turkey bacon works great if you’re looking for a leaner option. You can also use diced ham or even skip the meat entirely and add smoked paprika for that smoky flavor.
• Milk: Whole milk gives the creamiest result, but you can use 2% or even half-and-half if you want it richer. For a lighter version, try using 2% milk with a splash of heavy cream at the end.
• Broth: Chicken or vegetable broth both work fine here. In a pinch, you can use all milk instead of broth, though the soup will be thicker and richer.
• Potatoes: Russets, Yukon golds, or red potatoes all work well. Russets will break down more and make the soup naturally thicker, while Yukon golds hold their shape better.
• Cheddar: Feel free to use whatever cheese you have – Monterey Jack, Colby, or even a sharp white cheddar. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Sour cream: Greek yogurt makes a good substitute and adds extra protein. Just stir it in at the end off the heat to prevent curdling.
• Chives: Green onions work perfectly as a substitute, or you can use regular onions cooked with the bacon at the start.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato soup is adding the sour cream while the soup is still at a rolling boil, which can cause it to curdle and separate – always remove the pot from heat or reduce to low before stirring in the sour cream. Another common error is not cooking your flour and butter mixture (the roux) long enough in step 2, so make sure to stir it for at least 2-3 minutes until it smells slightly nutty and turns a light golden color to avoid a raw flour taste. When adding the milk and broth, pour slowly while whisking constantly to prevent lumps from forming, and if you want a thicker soup, let it simmer a bit longer after mashing the potatoes since the starches will naturally thicken the broth. Finally, cut your potatoes into even-sized cubes (about 1/2 inch) so they cook uniformly and you don’t end up with some pieces that are mushy while others are still hard.

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What to Serve With Potato Soup?

This hearty potato soup is pretty filling on its own, but I love serving it with a warm, crusty bread roll or some buttery biscuits for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a fresh crunch to your meal. If you want to make it even more of a complete dinner, try pairing it with a roasted vegetable medley or some steamed broccoli on the side. You can also set out extra toppings like more shredded cheddar, crispy bacon bits, and chopped chives so everyone can customize their bowl just the way they like it.

Storage Instructions

Store: This potato soup keeps great in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day once everything has time to meld together. Just give it a good stir before reheating since it might thicken up a bit.

Freeze: You can freeze this soup, but I’d recommend leaving out the sour cream until after you reheat it. Dairy can sometimes get a little grainy when frozen. Store it in freezer-safe containers for up to 3 months, then stir in fresh sour cream when you’re ready to eat.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it’s gotten too thick. You can also microwave individual portions, but use 50% power and stir every minute or so to keep the texture smooth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3100
• Protein: 90-110 g
• Fat: 150-170 g
• Carbohydrates: 270-290 g

Ingredients

For the soup:

• 12 strips bacon (I use Wright’s Hickory Smoked for better grease and flavor)
• 2 tbsp butter
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 6 cups milk
• 2 cups broth
• 2 lb potatoes (peeled and diced into 1/2-inch cubes)
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup cheddar
• 3/4 cup sour cream (use full-fat for a much richer, creamier texture)
• black pepper

For the garnish:

• 2 tbsp chives (finely snipped into 1/8-inch pieces)

Step 1: Cook the Bacon and Prepare Mise en Place

• 12 strips bacon
• 2 lb potatoes
• 1/3 cup flour

Preheat your oven to 425°F and arrange bacon strips on a baking sheet in a single layer.

Bake for 15 minutes until crispy and rendered.

While bacon cooks, peel and dice potatoes into 1/2-inch cubes, measuring out your flour, and preparing all other ingredients.

Once bacon is done, chop it into bite-sized pieces and set aside.

This parallel cooking saves time and ensures the bacon is perfectly crispy.

Step 2: Build the Roux Base

• 2 tbsp butter
• 1/3 cup flour

In a large pot over medium-high heat, melt the butter completely, then whisk in the flour to create a paste.

Cook this roux for 1-2 minutes, stirring constantly, to remove the raw flour taste and develop a slight golden color.

This creates the thickening base for your soup and prevents lumps from forming when you add the liquids.

Step 3: Create the Creamy Soup Base

• 6 cups milk
• 2 cups broth

Gradually whisk in the milk and broth to the roux, stirring constantly to prevent lumps from forming.

Bring the mixture to a boil over medium-high heat, stirring occasionally.

I find whisking slowly at first helps the liquid incorporate smoothly without creating any lumps that ruin the texture.

Step 4: Cook the Potatoes

• 2 lb potatoes

Add the diced potatoes to the boiling liquid and maintain a gentle boil for 10 minutes until the potatoes are tender and begin to break down slightly at the edges.

The potatoes will thicken the soup naturally as their starches release into the liquid, creating body without needing extra thickening agents.

Step 5: Finish and Season the Soup

• cooked bacon from Step 1
• 1 cup cheddar
• 3/4 cup sour cream
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• black pepper

Using the back of a wooden spoon, gently mash some of the cooked potatoes against the side of the pot to break them into small chunks while keeping some pieces whole for texture.

Reduce heat to medium-low and stir in the cooked bacon from Step 1, cheddar cheese, sour cream, salt, garlic powder, onion powder, and black pepper to taste.

Simmer gently for 2-3 minutes without boiling to let the flavors meld, then remove from heat.

I like to use full-fat sour cream here because it creates a much richer, creamier texture than the lighter versions.

Step 6: Serve with Garnishes

• 2 tbsp chives

Ladle the soup into bowls and top each serving with additional crispy bacon pieces, fresh snipped chives, and a sprinkle of cheddar cheese.

The toppings add texture and visual appeal while reinforcing the flavors in each spoonful.

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Loaded Potato Soup with Bacon and Sour Cream

Delicious Loaded Potato Soup with Bacon and Sour Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 8 servings

Calories 3000 kcal

Ingredients

  

For the soup::

• 12 strips bacon (I use Wright’s Hickory Smoked for better grease and flavor)
• 2 tbsp butter
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 6 cups milk
• 2 cups broth
• 2 lb potatoes (peeled and diced into 1/2-inch cubes)
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup cheddar
• 3/4 cup sour cream (use full-fat for a much richer, creamier texture)
• black pepper

For the garnish::

• 2 tbsp chives (finely snipped into 1/8-inch pieces)

Instructions

 

• Preheat your oven to 425°F and arrange bacon strips on a baking sheet in a single layer. Bake for 15 minutes until crispy and rendered. While bacon cooks, peel and dice potatoes into 1/2-inch cubes, measuring out your flour, and preparing all other ingredients. Once bacon is done, chop it into bite-sized pieces and set aside. This parallel cooking saves time and ensures the bacon is perfectly crispy.
• In a large pot over medium-high heat, melt the butter completely, then whisk in the flour to create a paste. Cook this roux for 1-2 minutes, stirring constantly, to remove the raw flour taste and develop a slight golden color. This creates the thickening base for your soup and prevents lumps from forming when you add the liquids.
• Gradually whisk in the milk and broth to the roux, stirring constantly to prevent lumps from forming. Bring the mixture to a boil over medium-high heat, stirring occasionally. I find whisking slowly at first helps the liquid incorporate smoothly without creating any lumps that ruin the texture.
• Add the diced potatoes to the boiling liquid and maintain a gentle boil for 10 minutes until the potatoes are tender and begin to break down slightly at the edges. The potatoes will thicken the soup naturally as their starches release into the liquid, creating body without needing extra thickening agents.
• Using the back of a wooden spoon, gently mash some of the cooked potatoes against the side of the pot to break them into small chunks while keeping some pieces whole for texture. Reduce heat to medium-low and stir in the cooked bacon from Step 1, cheddar cheese, sour cream, salt, garlic powder, onion powder, and black pepper to taste. Simmer gently for 2-3 minutes without boiling to let the flavors meld, then remove from heat. I like to use full-fat sour cream here because it creates a much richer, creamier texture than the lighter versions.
• Ladle the soup into bowls and top each serving with additional crispy bacon pieces, fresh snipped chives, and a sprinkle of cheddar cheese. The toppings add texture and visual appeal while reinforcing the flavors in each spoonful.