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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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This loaded baked potato soup is the ultimate comfort food: velvety, rich, and packed with crispy bacon, sharp cheddar, and tender potato chunks. Ready in about 45 minutes, it’s a crowd-pleaser that tastes like a hug in a bowl.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Russet potatoes (about 4–5 medium), peeled and cut into ½-inch cubes
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • ½ cup sour cream
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4–5 green onions, sliced (for garnish)
  • Extra cheddar and bacon for topping

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet and turn heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of rendered bacon fat in the skillet; save the rest for another use.
  2. Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Then add milk and heavy cream, still whisking. Bring to a gentle simmer (small bubbles around the edges).
  5. Add the potatoes: Add cubed potatoes, smoked paprika, garlic powder, cayenne, and 1 teaspoon salt. Stir to combine.
  6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-22 minutes, stirring occasionally, until potatoes are fork-tender.
  7. Partially blend: Remove pot from heat. Use an immersion blender to give the soup 5-6 quick pulses, breaking up about half the potatoes. Alternatively, carefully transfer 2 cups of soup to a blender, blend until smooth, and stir back in.
  8. Add cheese and sour cream: Stir in shredded cheddar and sour cream until completely melted and smooth. Taste and adjust salt and pepper (you may need about ½ teaspoon more salt).
  9. Finish and serve: Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

For best texture, shred cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Keep bacon crispy by adding it only as a topping, not stirring it into the soup. If soup thickens too much while simmering, add a splash of broth or milk. If too thin, let simmer uncovered for 5 more minutes. The soup tastes even better the next day.

Nutrition

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

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