The Pub Classic Truly Loaded Cheddar Bacon Potato Soup

The Pub Classic: Truly Loaded Cheddar & Bacon Potato Soup

The smell hits you first. You know that moment when the bacon starts to crisp up in the pot, and the onions go all sweet and soft in the fat? Honestly, it’s the smell of pure comfort, like walking into your favourite cosy pub on a miserable Tuesday night.

If you’ve been searching high and low for a Loaded Potato Soup Recipe that actually tastes like it means business, stop scrolling now. This isn’t just soup; it’s a hug in a bowl. We are aiming for maximum creaminess and flavour here, trust me.

Intent Scan: What You Really Want to Know

I know you’re probably wondering three things. One: Can I actually make this without faffing about all day? (Yes, promise!) Two: Will it be too watery? (Absolutely not, we build a proper base.) And three: Is it going to taste like proper comfort food?

(It’s the Best Loaded Potato Soup , hands down.)

Other blogs might give you a quick fix, but we are going the extra mile here. We nail the roux, we use the right potatoes, and we layer that savoury bacon flavour right from the start. You won't need that Potato Soup Crock Pot today; this is quicker!

Getting Started: Your Essential Loaded Potato Soup Ingredients

Right then, let’s talk bits and bobs. When making a truly Loaded Baked Potato Soup , the quality of what goes in really matters. Don't skimp on the cheese, for starters.

We start by rendering down six ounces of good, thick cut smoked streaky bacon. Get that fat nice and golden. That reserved bacon grease? That’s liquid gold; it’s what we’re using to sweat down our onion and celery, setting the foundation for a cracking Homemade Soup Recipe .

Next up, we need two pounds of starchy Russet potatoes, peeled and diced small. They break down perfectly to give us that natural, velvety texture. And please, for the love of all things comforting, grate your own sharp cheddar.

That pre-shredded rubbish just doesn't melt right for a proper Creamy Potato Soup . We’ll use three tablespoons of butter and flour to make a quick roux this simple step ensures your soup is thick, not thin.

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Right then, let’s get cracking on a truly magnificent Loaded Potato Soup . We’re talking about taking that humble jacket potato, the bedrock of many a British tea-time, and transforming it into a velvety, decadent hug in a bowl.

This recipe aims for that perfect balance: creamy enough for a chilly evening, yet packed with enough flavourful bacon and cheese to satisfy even the fussiest eater. We'll keep it straightforward so even if you're still getting your sea legs in the kitchen, you can nail this first time.

Forget those thin, watery versions you sometimes encounter! This Homemade Soup Recipe delivers a deeply flavourful, hearty soup, reminiscent of the best comfort food found in a cosy country pub.

Core Shopping List

Getting the right bits and bobs makes all the difference, doesn't it? For this Easy Loaded Potato Soup , quality matters where it counts.

You’ll need 2 lbs (900 g) of starchy potatoes. Stick to Russets if you’re Stateside, or Maris Pipers if you're closer to home; they break down lovely. For the bacon, grab about 6 oz (170 g) of thick cut smoked streaky bacon, diced.

You want some good fat there for flavour, mate.

When it comes to cheese, please, for the love of all that is cheesy, buy a block and grate it yourself. You need 1 ½ cups (150 g) of sharp cheddar. Pre-shredded stuff has flour on it and makes the soup grainy. Trust me on this one; it’s a lesson learned the hard way years ago!

We’ll use 2 cups (475 ml) of whole milk, no skimping on the fat content here if you want that luxurious texture.

Flavour Architecture

This is where we build the backbone of the soup. We aren't just boiling potatoes in stock; we're creating layers. The bacon fat we render down is our first hit of salt and smoke. Then we sweat the onion ( 1 medium ) and celery ( 2 stalks ) until they are soft we want sweet, not brown.

The magic thickening agent here is a quick roux made from 3 Tablespoons of butter and 3 Tablespoons of flour. Cook that paste for a minute or two; it removes that raw flour taste and ensures your Creamy Potato Soup isn't gloopy.

If you wanted to go vegetarian? Skip the bacon fat. Sauté the veg in olive oil, but you must compensate for that missing umami. I suggest blooming 1 teaspoon of smoked paprika and ½ teaspoon of dried thyme with your garlic.

Alternatively, if you have a jar of Marmite knocking about, stir in half a teaspoon with your broth for that deep, savoury hit. That's what I call thinking outside the box for a Loaded Baked Potato Soup alternative!

Equipment & Mise en Place

You don't need fancy kit for this Loaded Potato Soup Recipe . A large, heavy bottomed stockpot is your best mate here; it distributes heat evenly, which stops the bottom from scorching.

My top tip for getting this done quickly, especially if you plan to make this in the Potato Soup Crock Pot later in the week, is getting your mise en place sorted first.

Before the heat goes on, have your potatoes peeled and diced ( 1/2 inch cubes ), your onion and celery chopped small, and your garlic minced.

When you’re ready to cook, everything flows. The only bit you might struggle with is the mashing. A proper potato masher works wonders for getting that thick consistency. If you're aiming for ultra smooth, an immersion blender is brilliant, but be careful it makes the soup hotter than the sun!

Remember: mash gently after adding the milk; we want texture, not wallpaper paste. Once you’ve mastered these steps, you’ll be making the Best Loaded Potato Soup every time.

Before You Cook

Right then, listen up. Before we even think about turning the hob on, we need a proper staging area. My old nan always said, "Failing to plan is planning to fail," and nowhere is that truer than when making a Loaded Potato Soup Recipe .

Get your potatoes peeled and diced we're aiming for small, even chunks, about half an inch, so they cook through at the same time. Don’t leave them sitting in the water for ages, or they’ll get soggy before they even hit the pot. Our rivals online often rush this, and guess what? Soggy spuds!

If you leave them too long, you’ll end up with texture issues later, and nobody wants that in their Creamy Potato Soup . Also, make sure your cheese is grated now . Seriously, grating cheese when the soup is bubbling away is a recipe for disaster (and burnt roux).

Guided Cooking Sequence

Here’s where we nail the flavour layers. This is for the stovetop version, our classic Homemade Soup Recipe approach.

1. Render the Bacon: Get that diced bacon into a cold, heavy bottomed pot. Medium heat. We want the fat to slowly bubble out, making the bacon beautifully crispy, not burnt. This usually takes about 8 to 10 minutes . Use a slotted spoon to scoop out the crispy bits for later keep about two tablespoons of that lovely smoky fat in the pot.
2. Sweat the Veg: Chuck in your diced onions and celery. Sauté them gently until they look soft and translucent, about 5 minutes . You’re looking for aroma here, not hard caramelisation. Garlic goes in for the last minute if it burns, the whole batch tastes bitter. Lesson learned the hard way, trust me!
3. The Crucial Roux: Push the veggies aside. Melt your butter. Whisk in the flour until you have a smooth paste that’s your roux, darling. Cook this for 90 seconds . This step removes that nasty raw flour taste that screams "amateur cook."
4. Building the Base: Slowly, slowly, whisk in the cold chicken broth. Whisk like you mean it until it’s lump free. Now, in go the potatoes. Season lightly. Bring it up to a gentle simmer, pop the lid on slightly askew, and let it bubble gently for 15 to 20 minutes , or until those potatoes are falling apart when poked.
5. Mash for Body: Now, pour in the milk. Use a sturdy masher and mash about half the potatoes right there in the pot. This is how you get that fantastic thickness without using loads of thickeners. If you want the Best Loaded Potato Soup , texture is everything.
6. The Cheesy Moment: Turn the heat right down I mean low . Stir in your sour cream first, then begin adding the grated cheddar, a small handful at a time. DO NOT LET IT BOIL . If it gets too hot, the cheese splits, and you’re left with oily soup. Stir until smooth and velvety. This is the magic that turns it into a proper Loaded Baked Potato Soup .

Save-It Section

This soup freezes beautifully, which is handy if you’ve gone overboard (as I usually do). Let it cool completely, then pop it into airtight containers. When reheating, thaw it overnight in the fridge, and warm gently on the stovetop, stirring often.

If you’re using a Potato Soup Crock Pot for reheating, keep the setting on low for about an hour. The flavour actually deepens overnight, making it even better the next day!

Now, the dreaded emergency fix list. If you’ve accidentally gone too heavy on the salt? Add a peeled, raw potato chunk and let it simmer for 10 minutes; it absorbs some excess salinity. If the sauce looks a bit sad or separated after adding the cheese?

Take it off the heat immediately, whisk in a teaspoon of cold water or extra sour cream, and whisk vigorously off the heat until it comes back together. You’ve got this. Enjoy every bite of this glorious Easy Loaded Potato Soup !

Taste & Texture Upgrades

Right then, let’s talk about taking this Loaded Potato Soup from 'great' to 'shut the front door, this is legendary' territory. Forget those watery disappointments you get sometimes; we’re aiming for proper pub grub richness here. For plating, don’t just dump it in a bowl.

I always ladle mine in and then, here's the trick, give it a proper topping hat. Think a generous crumble of those crispy bacon bits we set aside, a blizzard of fresh chives not the dried stuff, mind you, the fresh ones really pop and maybe a final sprinkle of smoked paprika right over the top.

It adds colour and a lovely little smoky whisper.

Compared to some recipes out there, where they just chuck everything in the slow cooker (shameful!), we take our time building the base with a proper roux. That’s the key difference.

That little step of cooking the flour in the fat gives our Creamy Potato Soup real body, a velvety mouthfeel that a simple simmer just can't match.

Nutrition & Dietary Paths

Look, I’m not going to lie to you; this isn't diet food. It’s comfort food, pure and simple. Per hearty serving, you’re looking at around 450 calories, roughly 22g of protein, and a decent chunk of fat, mostly from the cheese and cream that’s where the flavour lives, innit?

Key micronutrients? Plenty of Vitamin C from the potatoes before cooking, and calcium from all that glorious cheddar.

If you need to lighten things up, here’s a thought: Swap the whole milk for semi skimmed and use light cream cheese instead of full fat sour cream. You’ll lose a bit of that decadent cling, but it’s still tasty.

For gluten-free folks, ditch the flour in the roux and use a cornstarch slurry right at the end instead. Just mix two tablespoons of cornstarch with an equal amount of cold water, stir it into the simmering soup, and watch it thicken up beautifully.

It’s an easy switch for making this Homemade Soup Recipe accessible.

Serving & Pairing Ideas

This hearty Loaded Baked Potato Soup stands up well on its own, honestly. But if you’re serving it for a proper tea, grab some thick, crusty sourdough for dunking you want something sturdy enough to soak up all that cheesy goodness.

A slightly sharp, dry cider cuts through the richness brilliantly, like a little palate cleanser between spoonfuls. If you’re making a big batch, this keeps grandly in the fridge for about three days. When reheating, use a medium low heat, stirring often.

If it seems too thick after refrigeration (it always does!), stir in a splash of milk or stock until it’s back to your preferred soup consistency. Never blast it in the microwave; you’ll ruin that smooth texture we worked so hard for.

Honestly, once you nail this Easy Loaded Potato Soup , you’ll never look back. It’s a winner every single time. Go on then, get those spuds on the boil and enjoy making the Best Loaded Potato Soup you’ve ever tasted!

If you're craving more ideas, explore Crispy Parmesan Potatoes Fluffy Inside Golden Outside , My Ultimate Roasted Garlic Mashed Potatoes Silky Creamy Mash and My Secret to The Perfect Creamy Mashed Potatoes No Gluey Mash .