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Creamy Loaded Baked Potato Soup Recipe with Cheddar and Bacon

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A rich, velvety baked potato soup with sharp cheddar and crispy bacon, perfect for cozy nights and quick comfort food.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (960 ml) chicken broth (low-sodium preferred)
  • 1 cup (240 ml) whole milk
  • 1 ½ cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled
  • ½ cup (120 ml) sour cream (optional)
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 1–2 tablespoons of bacon fat in the pot, discarding excess or saving for another use.
  2. Add unsalted butter to the pot with bacon fat. Once melted, add the finely chopped yellow onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and thicken the soup.
  4. Slowly whisk in chicken broth to avoid lumps. Bring to a simmer, then add diced russet potatoes. Simmer gently for 15–20 minutes until potatoes are tender when pierced with a fork.
  5. Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. Alternatively, transfer about half the soup to a blender, pulse a few times, then return to pot.
  6. Stir in whole milk and shredded sharp cheddar cheese until melted and smooth. Avoid boiling to prevent curdling.
  7. Remove pot from heat, stir in sour cream, then season with salt and freshly ground black pepper to taste. Crumble reserved bacon and stir most into the soup, saving some for garnish.
  8. Ladle soup into bowls and top with remaining bacon and sliced green onions. Serve immediately.

Notes

If soup is too thick, add more broth or milk to loosen. Do not boil after adding milk and cheese to prevent curdling. Russet potatoes are best for texture; waxy potatoes are not recommended. Crisp bacon separately for best texture. Partial blending leaves a nice chunky texture. Soup tastes better the next day. Freeze without sour cream and add fresh when reheating.

Nutrition

Keywords: baked potato soup, creamy soup, cheddar cheese soup, bacon soup, comfort food, easy soup recipe, loaded potato soup

Find it online: https://dahliadishes.com/creamy-loaded-baked-potato-soup-recipe-with-cheddar-and-bacon-easy-and-perfect/