Loaded Bacon & Cheddar Potato Soup

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Loaded bacon & cheddar potato soup is one of my family's absolute favorite recipes. I love it too because its an easy, one pot meal that is super hearty and delicious.

According to my husband, this soup is one of his top five favorite recipes that I make, and has the kids always asking for seconds. Smoky and crispy pieces of bacon and crumbled cheddar are loaded onto this creamy potato soup. One bite and you will be hooked. I always make my soups with bone broth for extra nutrition, but you can easy substitute the bone broth for beef broth.

This soup slightly reminds me of the loaded potato skins from TGI Friday's. Have you ever tried them? I haven't had them in a long time but they are honestly really good. What I like about this recipe is that you get the same flavor but a creamier and more satisfying texture.

If you give this recipe a try, let me know if it's one of your favorites too!

Ingredients:

6 pieces bacon uncooked

6 medium russet potatoes peeled and cubed

½ medium yellow onion diced

2 cloves garlic minced

2 cups bone broth or chicken/beef broth or homemade bone broth.

1 cup nondairy milk (or cow's milk)

1 tsp salt

1 tsp smoked paprika

2 tbsp thyme

2 cups cheddar cheese crumbled

How To Make Loaded Bacon & Cheddar Potato Soup:

Preheat oven to 400°F.

In a dutch oven, add 6 strips of bacon and bake until crispy (about 20 minutes).

Once the bacon is crispy, remove the dutch oven from the oven, and place on the stovetop.

Remove the bacon from the dutch oven and set aside (leaving the bacon grease in the dutch oven). Turn the stove on to medium heat.

Once the stovetop is warm, add the onion and garlic and sauté until the onions are caramelized.

Next, add the rest of the soup ingredients except for the bacon and cheese. Bring the soup to a boil. Boil until the potatoes can be easily pierced by a fork.

Once the potatoes are soft, turn the stove off and allow the pot to cool for 10 minutes.

Using an immersion blender, blend the soup until creamy. I typically like to leave a few small chunks of potato behind.

Ladle the soup into bowls and load them up with crumbled bacon and cheddar.

Enjoy!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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