Need a quick and easy warm fall recipe that sure to bring comfort and ease to a stressful workday? I’ve got you covered with my Easy Loaded Bacon Potato Cheddar Soup with chives. It’s rich, cheesy, has bacon, and tastes amazing! Made with crispy bacon, onion, Yukon Gold Potatoes, heavy cream, chives, and loads of shredded cheese, this is one easy recipe that you’ll want to add to your weekly rotation!
LOADED BACON POTATO SOUP IS THE SOUP FOR FALL
Loaded bacon potato cheddar soup with chives is the soup for fall.
Soup season is upon us. It’s still reaching the 100s here in California, but I’m seeing soup trending everywhere so it’s time to bring out all the delicious fall recipes.
Loaded Bacon Potato Soup with Cheddar And Chives is the comfort food you need in your life! This soup is super easy to make and only uses a few, healthy ingredients.
For this recipe, I use nitrate-free organic crispy bacon, Yukon Gold Potatoes from our farm, heavy cream, chives, shredded cheddar cheese, and spices. Super simple and this soup can be made in less than 30-minutes.
You’ll also need a potato masher for this recipe which you can find here. You can also use an immersion blender, but I find using a potato masher works just as well.
EASY COMFORT FOOD RECIPES ARE MY JAM
You can add Yukon Gold Potatoes to basically anything and they store well. We store our potatoes in a wooden crate under the counter. In fact, that’s where we store all of our potatoes. We love potatoes!
You can take the girl out of the mid-west, but you can’t take the midwest out of the girl. Bacon is another fan favorite around here and really, bacon can go on anything.
Also, don’t forget to save your bacon grease! Bacon grease is liquid gold around here because it’s Paleo friendly and you can use it for cooking nearly anything. Never, ever throw away your bacon grease.
MINIMAL INGREDIENTS, NO FILLERS, MAKES A DELICIOUS SOUP RECIPE
Baked Potato Soup is an easy recipe to make and it takes loaded potato soup to the next level. This potato soup recipe is made with sharp cheddar cheese and heavy cream which makes super creamy potato soup.
Here is a fun guide on how to use potatoes in the fall.
This baked potato soup recipe is like eating a loaded baked potato, but the soup version! For the base use chicken bone broth which helps give this soup texture and tons of flavor.
For toppings, I suggest using fresh chopped chives, more bacon bits, and sour cream is optional. You don’t really need sour cream though because this recipe is made with heavy cream.
This is a delicious and real simple loaded bacon potato soup recipe that the entire family will love!
HALLOWEEN IS COMING
Can you believe it’s nearly Halloween! Are you guys dressing up? I really want to go as Pennywise from the movie It, but the female version. Her costume is just so scary and awesome. Did you guys see the It movies? Oh man, were they terrifying.
I’m a huge Stephen King fan, even though the basis and the back-stories in It are completely disturbing. And yet still, I’d love to be Pennywise for Halloween.
I’m dressing up my dogs too! Come on, for any faithful readers on here, you knew that was coming next. Marilyn is going as a hotdog, Roxy is going as a lamb, because hi, the ears, and Lincoln is going as a bear, and really we won’t even need to dress him up because he looks exactly like a baby bear. Shane is going as well, Shane. Or Spiderman. The jury is still out on that.
Do you guys have any fun purchases you want to make this month? Any big house projects you want to finish?
I hope you guys enjoy this delicious and easy soup recipe. It’s perfect for a cozy autumn evening!
LOADED BACON POTATO CHEDDAR SOUP
- 1 package nitrate-free bacon
- 1 whole red onion, chopped
- 2 cloves garlic, chopped
- 8 divided into 4s Yukon Gold potatoes
- 4 cups chicken bone broth
- 1 bunch chopped fresh chives
- 4 cups shredded sharp cheddar cheese
- Himalayan sea-salt and black pepper to taste
- In a Dutch Oven, sauté the chopped bacon over medium heat for 7-minutes, or until crispy. Transfer using a slotted spoon and leave the bacon grease in the Dutch oven.
- Saute the chopped red onion and garlic over medium heat in the bacon grease for 6-minutes.
- Add the potatoes, bone broth, and heavy cream and bring to a boil. Reduce heat and simmer until the potatoes are very soft. You can also use a potato smasher to mash up the potatoes even more. Simmer the soup for 30-40-minutes.
- Add the shredded cheese and simmer for another 5-minutes.
- Top the soup with bacon bits, fresh chives, and more shredded cheese. Add sea-salt and black pepper to taste.