Ingredients
For the Soup Base
1 (12 oz / 340g) package bacon, chopped (about 12 slices)
1½ cups (150g) onion, finely chopped
6 cups (1.4L) chicken broth (low-sodium preferred)
2 lbs (900g) baking potatoes (Russet or Yukon Gold), peeled and cubed (~1-inch pieces)
For the Creamy Roux & Milk Base
⅔ cup (1½ sticks / 150g) unsalted butter
¾ cup (90g) all-purpose flour
4 cups (950ml) whole milk (do not substitute with skim—it affects thickness)
For Seasoning
1 tsp salt (adjust to taste based on broth and bacon saltiness)
1 tsp freshly ground black pepper
For the "Loaded" Mix-ins
1 cup (150g) diced cooked ham (or leftover roast pork)
1 (8 oz / 225g) container sour cream
2½ cups (10 oz / 280g) shredded sharp cheddar cheese, divided
¾ cup (30g) green onions, sliced, divided
Reserved crumbled bacon (from above)
Step-by-Step Instructions
1. Cook Bacon & Sauté Onion
In a large skillet over medium heat:
Cook bacon until crisp (~6–7 minutes). Transfer to a plate lined with paper towels. Crumble and set aside.
Reserve 2 tbsp bacon drippings in the skillet. Discard excess fat.
Add chopped onion and sauté 5–6 minutes until soft and translucent.
2. Simmer Potatoes
In a large Dutch oven or stockpot:
Combine onions (with drippings), chicken broth, and cubed potatoes.
Bring to a boil, then reduce heat to medium-low.
Simmer 10–12 minutes, until potatoes are fork-tender but not falling apart.
3. Make the Roux
In the same skillet clean if needed):
Melt butter over low heat.
Whisk in flour and cook 1 minute, stirring constantly—this removes raw flour taste.
Gradually whisk in 2 cups milk, ensuring no lumps form. Cook 2–3 minutes until smooth and slightly thickened.
4. Build the Creamy Soup Base
Pour roux mixture into the pot with potatoes and broth.
Stir in remaining 2 cups milk, salt, and pepper.
Cook over medium heat, stirring frequently, 8–10 minutes, until soup is hot and gently bubbling.
5. Add Loaded Ingredients
Stir in:
Diced ham
Sour cream
2 cups cheddar cheese
½ cup green onions
Half the crumbled bacon
Gently heat through (3–4 minutes) until cheese is fully melted and flavors blend.
6. Serve Hot with Toppings
Ladle soup into bowls and garnish each serving with:
Remaining crumbled bacon
Extra shredded cheddar
Fresh green onions
Serve immediately with:
Warm crusty bread, garlic toast, or cornbread
A crisp green salad or pickle spear
You Must Know
Use whole milk —it gives richness and stability to the sauce.
Reserve bacon drippings —they infuse the soup with smoky depth.
Don’t overcook after adding dairy —high heat can cause separation.
Tastes better the next day! Flavors meld beautifully overnight.
Freezer-friendly? Best without dairy—freeze base, then add sour cream/cheese when reheating.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
Freeze without sour cream and cheese for up to 3 months. Add fresh when reheating.
Ingredient Substitutions
Bacon
Pancetta, turkey bacon, or smoked sausage
For different smokiness
Ham
Rotisserie chicken, pulled pork, or omit
Protein variations
Chicken broth
Vegetable or beef broth
Dietary preferences
Whole milk
Half-and-half or evaporated milk
Richer option
Cheddar cheese
Colby Jack, Gouda, or vegan cheese
Flavor swaps
Serving Suggestions
Serve family-style in the Dutch oven for rustic charm.
Great for potlucks—bring the whole pot!
Double the batch and freeze half for future comfort.
Pack in thermoses for lunch (reheat safely).
Cultural Context
Rooted in American Midwest comfort food and Southern soul traditions, this recipe celebrates how humble ingredients—potatoes, milk, cheese, and bacon—can become something deeply satisfying. Found at church suppers, hunting cabins, and creative kitchens alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and shared.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd.
Want more veggies? Add carrots, celery, or corn with the onions.
Make ahead: Prepare base 1–2 days ahead. Add dairy and toppings day-of.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use frozen potatoes?
A: Not recommended—they release water and turn grainy.
Q: Why did my soup curdle?
A: Likely due to boiling after adding dairy. Keep heat low and warm ingredients gradually.
Q: Is this gluten-free?
A: Only if using GF flour or cornstarch (replace flour with ¼ cup cornstarch mixed with cold milk).
Q: Can I make it in a slow cooker?
A: Absolutely! Cook base on LOW 4–6 hours. Add dairy last 30 mins.
Q: Can I air fry the bacon?
A: Yes! Air fry at 375°F for 8–10 mins, shaking halfway.
Allergy Information
Contains: dairy (butter, milk, sour cream, cheese), wheat (in flour), eggs (in some processed meats).
Gluten-free option: Use GF flour or thickener.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, meats, and cheeses.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
Calories: 580
Fat: 38g
Saturated Fat: 20g
Carbohydrates: 38g
Fiber: 3g
Sugar: 8g
Protein: 24g
Sodium: 1,100mg
This soup doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with potato, passion, and someone who says, “Let’s make it together.”
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