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Creamy Loaded Baked Potato Soup with Bacon and Cheddar

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This creamy loaded baked potato soup is the ultimate comfort food, featuring crispy bacon, sharp cheddar, and tender potatoes in a velvety broth. Ready in under 45 minutes, it’s a hearty, crowd-pleasing meal perfect for cozy nights.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • For Topping: additional shredded cheddar cheese, crumbled bacon, 2 green onions sliced, extra sour cream

Instructions

  1. Cook the bacon: Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, crumble or chop into small pieces. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Make the roux: Add the butter to the pot and let it melt. Sprinkle the flour over the butter and onion mixture. Stir constantly with a wooden spoon for 1-2 minutes. The mixture will look like a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, still whisking. Bring the mixture to a gentle simmer, stirring occasionally. You’ll notice it starting to thicken after about 3-4 minutes.
  5. Add the potatoes and seasonings: Stir in the diced potatoes, salt, black pepper, smoked paprika, and cayenne pepper if using. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  6. Mash some of the potatoes: Using a potato masher or the back of a wooden spoon, gently mash about half of the potatoes right in the pot. This thickens the soup naturally and gives it that creamy, chunky texture. Don’t over-mash—you still want some nice bites of potato.
  7. Add the cheese and sour cream: Remove the pot from the heat. Stir in the shredded cheddar cheese a handful at a time, making sure each addition melts completely before adding more. Then stir in the sour cream. The residual heat will melt everything beautifully. Taste and adjust seasonings.
  8. Finish and serve: Ladle the soup into bowls. Top with extra shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream. Serve immediately while it’s hot and melty.

Notes

For the best texture, use freshly shredded cheese instead of pre-shredded. If the soup is too thick, stir in a splash of milk or broth. If too thin, let it simmer uncovered for a few more minutes. For a vegetarian version, skip the bacon and use vegetable broth with smoked paprika.

Nutrition

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

Find it online: https://cookluma.com/creamy-loaded-baked-potato-soup-with-bacon-and-cheddar/