Creamy Loaded Potato Cheese

There is nothing quite as satisfying on a cold night as a big pot of loaded potato soup bubbling away on the stove. This creamy cheese potato soup is ultra comforting thanks to mounds of melted Colby cheese, smoky bacon, and fresh green onions in every spoonful. It is my go-to for family game nights or when I want to warm everyone up with something truly filling and packed with flavor.

My kids beg for this potato soup after a long day in the snow. I started making it when we moved to the Midwest and it quickly became our weeknight favorite. The easy prep always woos me back every time.

Ingredients

• russet potatoes: peeled and diced for that classic fluffy texture use firm potatoes without blemishes
• cooked bacon: crumbled brings a salty smoky yum choose thick cut smoked bacon for best results
• Colby cheese: shredded melts perfectly into the soup use fresh block cheese if you can grate it yourself for meltier texture
• heavy whipping cream: adds bold creamy body use high quality fresh cream for richer taste
• butter: rounds out the savory depth go for real unsalted butter
• olive oil: complements butter to begin the roux pick a mild flavored oil
• all-purpose flour: thickens the base make sure your flour is fresh for smooth blending
• yellow onion: diced infuses mellow sweet aromatics select onions that feel firm and heavy
• chicken broth: carries the flavor base opt for low sodium if you want to control salt
• cream of chicken soup: intensifies creamy texture use a good brand for best flavor
• sour cream: gives the soup rich tang look for one with a smooth thick consistency
• green onion: diced for garnish pick bunches with crisp green tops for freshness

Step-by-Step Instructions

Sauté the Aromatics:

In a large pot over medium-high heat melt the butter together with the olive oil. Add the diced yellow onions and cook them slowly for about four minutes. Stir them frequently as they turn soft and translucent to create a flavorful foundation for the soup.

Make the Roux:

Lower the heat and sprinkle in the flour evenly across the onions. Stir constantly for about three minutes to ensure a smooth paste without burning any flour bits. This step will give your soup its signature thickness.

Build the Soup Base:

Raise the heat to medium-high and carefully pour in the chicken broth and cream of chicken soup. Use a whisk to combine everything smoothly. Bring the mixture to a gentle boil but do not rush this step as it ensures a lump-free base.

Cook the Potatoes:

Add the diced potatoes next. Let them simmer in the bubbling soup for about fifteen to twenty minutes. Check tenderness with a fork. They should break apart easily but still hold some shape.

Finish with Cream and Cheese:

Turn off the heat and let the soup rest for a minute to cool slightly. Gently stir in the cooked bacon, shredded Colby cheese, sour cream, and heavy whipping cream. The soup will become ultra creamy as the cheese melts through every bite.

Serve and Garnish:

Ladle the soup hot into bowls and sprinkle with fresh diced green onions over each serving for a burst of flavor and color.

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I absolutely love how the Colby cheese melts into rich pockets in every bite. One of my fondest kitchen memories is letting my daughter sprinkle the bacon and cheese into the pot and watching her face light up as it all came together.

Storage Tips

Once cooled transfer any leftover soup to airtight containers. Keep in the fridge for up to four days. This soup thickens a bit in the fridge so just add a splash of broth or water when reheating for your next helping.

Ingredient Substitutions

You can use red potatoes or Yukon Golds for a slightly different texture. If you need to keep things meat free try subbing in smoked paprika in place of bacon for depth of flavor. Monterrey Jack or sharp cheddar work well if you want to change up the cheese profile.

Serving Suggestions

This soup is hearty enough to serve as a comforting main meal. Try pairing with a crisp green salad and warm crusty bread for a crowd pleasing dinner. I also love topping each bowl with a little extra shredded cheese and crumbled bacon for a restaurant style finish.

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Cultural Context

Loaded potato soup is a classic American comfort dish that highlights humble ingredients like potatoes bacon and cheese made decadent with cream and butter. It draws inspiration from loaded baked potatoes often enjoyed at backyard barbecues and diners coast to coast.

Recipe FAQs

→ What type of potatoes work best for this soup?

Russet potatoes are ideal as they break down slightly during cooking, thickening the soup while keeping a creamy texture.

→ How can I make the soup richer and creamier?

Incorporate heavy cream and sour cream towards the end of cooking to add smoothness and depth without overpowering other flavors.

→ Can I prepare the soup ahead of time?

Yes, the soup tastes even better the next day as flavors meld. Reheat gently to maintain creaminess without curdling.

→ What alternatives can I use instead of bacon?

For a different savory twist, smoked sausage or crispy pancetta work well and provide similar smoky notes.

→ How do I prevent the potatoes from turning mushy?

Dice the potatoes evenly and cook just until tender to keep some texture without losing the creamy consistency.