Creamy Loaded Baked Potato Soup with Bacon Easy Recipe for Cold Days

“You know that moment when the power flickered off, and all you wanted was something warm, comforting, and a little indulgent? That’s exactly how this creamy loaded baked potato soup with bacon came to be in my kitchen one blustery Thursday evening. I’d planned to make a simple stew, but halfway through peeling the potatoes, I realized I was out of beef broth. With a stubborn growl from my stomach and a fridge full of random bits, I tossed together what I had: some russets, sharp cheddar, crispy bacon, and a splash of cream. Honestly, it looked like a mess, but the aroma wafting through the house was impossible to ignore.

There was a small disaster moment when I accidentally dropped a cracked bowl on the floor (thankfully, no injuries). Still, I kept stirring, adding a pinch of this, a dash of that, and before I knew it, I had this velvety, rich soup that felt like a hug in a bowl. The crispy bacon bits on top? Game changer. Maybe you’ve been there—scrambling for dinner ideas with nearly empty shelves. This recipe stuck with me because it’s simple, forgiving, and downright delicious.

It’s perfect for those cold, dreary days when you just want to curl up and savor something that tastes like home. Plus, it’s surprisingly easy to whip up, even when the day hasn’t gone exactly as planned. So, if you’re craving a bowl of creamy loaded baked potato soup with bacon that hits all the right notes, keep reading—I promise this one’s worth every spoonful.

Why You’ll Love This Recipe

After testing countless versions of baked potato soup, I can confidently say this creamy loaded baked potato soup with bacon stands out for several reasons. It’s not just another soup—it’s a satisfying, soul-soothing dish that feels like a little celebration in every bite. Here’s why it’s a favorite in my kitchen:

• Quick & Easy: Ready in under 45 minutes, it’s perfect for busy weeknights or when unexpected guests drop by.
• Simple Ingredients: No need for fancy or hard-to-find items. Most of these ingredients are pantry staples you already have.
• Perfect for Cozy Dinners: This soup warms you up from the inside out, ideal for chilly evenings or lazy weekends.
• Crowd-Pleaser: Kids, adults, bacon lovers, and cheese fans alike rave about this hearty classic.
• Unbelievably Delicious: The creamy texture combined with smoky bacon and sharp cheddar is pure comfort food magic.

What makes this recipe different? Well, blending the soup’s potatoes with a touch of cream and sharp cheddar creates an ultra-smooth base while still leaving some chunks for texture. Plus, the crispy bacon sprinkled on top adds that irresistible crunch and smoky punch. It’s a balance I’ve perfected after a few messy kitchen experiments (and yes, a few too many tasting sessions).

This isn’t just soup; it’s the kind of meal that makes you pause, savor, and maybe even close your eyes after the first bite. Whether you’re impressing guests or just treating yourself, this creamy loaded baked potato soup with bacon is sure to become your go-to comfort food.

What Ingredients You Will Need

This recipe relies on straightforward, wholesome ingredients that work together to create bold flavor and the perfect creamy texture. Most are pantry staples, and substitutions are easy if you have dietary preferences or allergies. Here’s what you’ll gather:

• Russet potatoes (about 2 pounds / 900 g, peeled and diced) – their starchy texture is ideal for creamy soup.
• Bacon strips (6-8 slices) – cooked until crisp, for that smoky crunch.
• Yellow onion (1 medium, finely chopped) – adds a subtle sweetness and depth.
• Garlic cloves (2, minced) – for a gentle aromatic lift.
• Chicken broth (4 cups / 950 ml) – I prefer a low-sodium brand like Swanson for control over saltiness.
• Heavy cream (1 cup / 240 ml) – makes the soup rich and silky (substitute with half-and-half or coconut cream for lighter or dairy-free versions).
• Sharp cheddar cheese (1 cup / 100 g, shredded) – preferably aged for a tangier flavor.
• Salt and freshly ground black pepper – to taste.
• Butter (2 tablespoons / 28 g) – adds richness and helps sauté the onions.
• Chopped fresh chives (optional, for garnish) – adds freshness and color.
• Sour cream (optional, for serving) – creamy tang that complements the soup beautifully.

Pro tip: For the best texture, choose firm, starchy russet potatoes rather than waxy varieties. If you’re aiming for a gluten-free meal, double-check your broth ingredients or make your own. And if you’re out of fresh garlic, garlic powder (about ½ teaspoon) works in a pinch.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Essential for even cooking and easy stirring. I’ve found my 6-quart Dutch oven perfect for this soup.
• Sharp chef’s knife: For chopping potatoes, onions, and garlic efficiently. A dull knife will slow you down and make prep frustrating.
• Cutting board: Preferably a sturdy one with a groove to catch juices – it keeps your workspace tidy.
• Wooden spoon or silicone spatula: Great for sautéing and stirring without scratching your pot.
• Measuring cups and spoons: Accuracy helps, especially with salt and cream.
• Immersion blender or regular blender: To puree part of the soup for that creamy texture. I use an immersion blender; it’s less messy and quicker cleanup.
• Colander: Useful if you want to rinse potatoes before cooking.

If you don’t have a Dutch oven, a large heavy saucepan works just fine. For budget-friendly options, a sturdy nonstick pot can do the trick, though the flavor development might be slightly different. And keep your knives sharp—seriously, it makes cooking way more enjoyable and safe.

Preparation Method

1. Cook the bacon: Place 6-8 bacon strips in a cold skillet and cook over medium heat until crispy, about 8-10 minutes. Flip occasionally for even crispness. Remove bacon to paper towels and crumble once cooled. Reserve 1 tablespoon bacon fat in the pan.
2. Sauté onions and garlic: In the same pot or Dutch oven, melt 2 tablespoons butter with the reserved bacon fat over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Add potatoes and broth: Add diced russet potatoes (2 pounds / 900 g) to the pot. Pour in 4 cups (950 ml) chicken broth, then bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes. Test by piercing with a fork—it should slide in easily.
4. Blend the soup: Using an immersion blender, puree about half the soup right in the pot until smooth but still slightly chunky. (If using a regular blender, carefully transfer in batches and return to pot.) This step gives the soup its creamy texture while keeping some potato chunks for bite.
5. Add cream and cheese: Stir in 1 cup (240 ml) heavy cream and 1 cup (100 g) shredded sharp cheddar cheese until melted and smooth. Simmer gently for 5 minutes, stirring occasionally. Avoid boiling once cheese is added to prevent curdling.
6. Season to taste: Add salt and freshly ground black pepper gradually, tasting as you go. Remember the bacon adds saltiness, so add cautiously.
7. Serve: Ladle soup into bowls, sprinkle generously with crumbled bacon and chopped fresh chives. Add a dollop of sour cream if desired.

Note: If your soup is too thick, add a splash more broth or cream to loosen. If too thin, simmer a few extra minutes uncovered to reduce. This soup keeps well, but tends to thicken in the fridge—just stir in a bit of milk or broth when reheating.

Cooking Tips & Techniques

Here’s the scoop from my kitchen experiments to help you nail this creamy loaded baked potato soup with bacon every time:

• Don’t skip the bacon fat: Using bacon fat to sauté onions and garlic amps up that smoky flavor in the soup base. It’s a simple trick that makes a big difference.
• Partially blending the soup: Pureeing only half the soup keeps a lovely texture balance—creamy yet chunky—so it doesn’t feel like just mashed potatoes in a bowl.
• Use sharp cheddar: Mild cheese can make the soup taste bland. Sharp cheddar brings a tangy richness that plays well with the bacon’s smokiness.
• Watch your heat: After adding cream and cheese, keep the soup on low heat. Boiling can cause the dairy to break, resulting in a grainy texture.
• Timing multitasking: While potatoes simmer, cook bacon and prep garnishes. It saves time and keeps everything fresh and hot when serving.
• Season gradually: The soup’s salty ingredients call for careful seasoning. Taste often to avoid over-salting.

One thing I learned the hard way? Adding cheese too early makes it clump. And burning garlic? Yeah, it’s easy to do, so keep a close eye during sautéing.

Variations & Adaptations

This creamy loaded baked potato soup with bacon is a great base for personalization. Here are some ideas I’ve tried or heard about:

• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for that smoky flavor.
• Dairy-free option: Substitute heavy cream with full-fat coconut milk and use a vegan cheese alternative. Keep the bacon if you eat meat, or replace with smoked tempeh.
• Extra veggies: Toss in some diced carrots or celery with the onions for added texture and flavor.
• Spicy twist: Add a pinch of cayenne pepper or a diced jalapeño during onion sautéing for a subtle heat kick.
• Slow cooker method: Combine all ingredients except cream and cheese in a slow cooker and cook on low for 6-7 hours. Stir in cream and cheese at the end and cook until melted.

Personally, I once added roasted corn kernels for a sweet crunch that surprised my family. It’s fun to experiment!

Serving & Storage Suggestions

This soup is best served piping hot, straight from the pot. I like to ladle it into rustic bowls and garnish with fresh chives and extra crispy bacon right before serving. It pairs beautifully with crusty bread or a simple side salad to balance the richness.

Leftovers? Store in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, stirring often. You might need to add a splash of broth or milk to loosen the texture.

For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently. Keep in mind that texture might be slightly less creamy after freezing, but it’s still delicious.

Interestingly, the flavors tend to mellow and deepen after a day or two, making leftovers even better in my opinion!

Nutritional Information & Benefits

This creamy loaded baked potato soup with bacon is a satisfying comfort food that also offers some nutritional perks. One serving (about 1.5 cups / 360 ml) roughly contains:

Nutrient	Amount
Calories	350-400 kcal
Protein	15-18 g
Fat	25 g
Carbohydrates	20-25 g
Fiber	2-3 g

The potatoes provide potassium and vitamin C, while the bacon and cheddar add protein and fat that keep you full longer. Using low-sodium broth helps manage salt intake, and you can lighten the soup by substituting heavy cream with half-and-half or milk.

If you have dietary restrictions, this recipe can be adapted for gluten-free, low-carb, or dairy-free needs with easy swaps. Just keep in mind the flavor and texture might shift slightly.

Conclusion

If you’re craving a bowl of creamy loaded baked potato soup with bacon that feels both indulgent and approachable, this recipe is your new best friend. It’s got that perfect mix of rich creaminess, smoky bacon, and hearty potatoes that hits the spot every time. Plus, it’s forgiving—great for cooks of all levels.

Feel free to tailor it to your taste or dietary needs, whether that means adding extra veggies, cutting back on cream, or trying a vegetarian version. Trust me, once you make this, it’s going to be hard not to keep coming back.

I’d love to hear how you make it your own or any tips you discover along the way. Drop a comment below or share your photos—let’s make this cozy classic a staple in your kitchen, too!

FAQs About Creamy Loaded Baked Potato Soup with Bacon

Can I make this soup ahead of time?

Absolutely! You can prepare the soup up to 2 days in advance and refrigerate. Just reheat gently on the stove, adding a splash of broth or milk to loosen it up.

What can I substitute for heavy cream?

Half-and-half or whole milk works for a lighter soup, though it won’t be quite as rich. For dairy-free, try coconut cream or a vegan creamer.

How do I keep the bacon crispy for serving?

Cook bacon separately until crisp, drain on paper towels, and add just before serving. Avoid mixing it in during cooking to keep the crunch.

Can I freeze the soup?

Yes, freeze cooled soup in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. Texture might change slightly but flavor remains great.

Is this soup gluten-free?

Yes, if you use gluten-free chicken broth and check all ingredients for hidden gluten. The rest of the ingredients are naturally gluten-free.

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