Loaded Potato Soup with Ham and Bacon is the richest potato soup in this cluster. It combines tender potatoes with bacon, ham, sour cream, sharp cheddar, milk, and green onions for the flavor of a loaded baked potato in a bowl.
What Makes This Potato Soup Loaded?
This version goes beyond a basic creamy potato soup. Bacon flavors the onion, diced ham adds extra savory bite, sour cream gives the broth tang, and sharp cheddar melts directly into the soup. More bacon, cheese, and green onions finish each bowl.
Ingredient Notes
- Baking potatoes: Peel and cube them evenly so they soften quickly in the broth.
- Bacon: Save some for topping so you keep a little crisp texture at serving time.
- Ham: Diced cooked ham makes this soup heartier and separates it from the other potato-soup recipes on the site.
- Sour cream: Stir it in after the base thickens so the soup stays smooth.
- Sharp cheddar: Add most to the pot and reserve some for the top.
Tips for a Smooth, Creamy Soup
Whisk the flour into the melted butter until smooth before slowly adding the milk. Once the milk mixture is combined with the potatoes and broth, keep stirring as it thickens so nothing catches on the bottom of the pot.
After adding the sour cream and cheese, use moderate heat and stir until everything is just melted and hot. Boiling hard at that stage can make a dairy-heavy soup less smooth.
Storage and Reheating
Keep leftovers refrigerated in a covered container. Reheat gently on the stovetop or in short microwave intervals, stirring in a splash of milk or broth if the soup has thickened.
Ingredients
- 1 package (12 ounces) bacon
- 1 1/2 cups chopped onion
- 6 cups chicken broth
- 2 pounds baking potatoes, peeled and cubed
- 2/3 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup diced cooked ham
- 1 container (8 ounces) sour cream
- 2 1/2 cups shredded sharp cheddar cheese
- 3/4 cup sliced green onions
How To Make Loaded Potato Soup with Ham and Bacon
- Cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels, crumble, and reserve. Leave 2 tablespoons bacon drippings in the skillet.
- Cook the onion in the bacon drippings over medium-high heat for about 6 minutes, until nearly tender.
- In a 6-quart Dutch oven, combine the onion, chicken broth, and potatoes. Bring to a boil, reduce the heat, and cook for about 10 minutes or until the potatoes are very tender.
- Meanwhile, melt the butter in the skillet over low heat. Whisk in the flour until smooth and cook for 1 minute. Gradually whisk in 2 cups of the milk.
- Pour the milk mixture into the potato mixture. Add the remaining 2 cups milk, salt, and pepper. Cook over medium heat, whisking often, until thickened and bubbly.
- Stir in the ham, half the bacon, sour cream, 2 cups cheddar, and 1/2 cup green onions. Heat until the cheese melts.
- Serve topped with the remaining bacon, cheddar, and green onions.
For a simpler stovetop version, try Creamy Potato Soup with Bacon. For a hands-off version, see Slow Cooker Creamy Potato Bacon Soup.
