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Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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A warm, comforting, and indulgent soup featuring creamy potatoes, sharp cheddar, and crispy bacon, perfect for cold days and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6–8 bacon strips, cooked until crisp
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter
  • Chopped fresh chives (optional, for garnish)
  • Sour cream (optional, for serving)

Instructions

  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 to the pot. Pour in 4 cups 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.
  5. Add cream and cheese: Stir in 1 cup heavy cream and 1 cup 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.

Notes

Use bacon fat to sauté onions and garlic for extra smoky flavor. Partially blend the soup to keep a creamy yet chunky texture. Keep heat low after adding cream and cheese to avoid curdling. Adjust seasoning gradually due to bacon saltiness. If soup thickens after refrigeration, stir in milk or broth when reheating.

Nutrition

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

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