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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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A creamy, rich potato soup loaded with crispy bacon, sharp cheddar, and all the fixings of a loaded baked potato. This comforting soup is quick to make and perfect for cozy nights.

Ingredients

Scale
  • 2 pounds (about 4 medium) Russet potatoes
  • 8 slices (about 8 ounces) thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (from a block)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more for garnish
  • ½ teaspoon smoked paprika (optional)
  • For the toppings:
  • Extra crumbled bacon (reserve about 4 slices worth)
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh chives or green onions

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and roast directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until tender. Let cool slightly, peel if desired, and cut into 1-inch chunks.
  2. Cook bacon in a cold skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble. Reserve 2 tablespoons bacon fat.
  3. In a large Dutch oven or heavy pot, heat reserved bacon fat over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over onions and garlic; stir constantly for 1-2 minutes until lightly golden.
  5. Slowly whisk in chicken broth until smooth. Add milk and heavy cream, whisking until combined. Bring to a gentle simmer.
  6. Add roasted potato chunks, salt, pepper, and smoked paprika (if using). Reduce heat to low and simmer 10-15 minutes, stirring occasionally.
  7. Optional: Use a potato masher or immersion blender to partially blend soup to desired consistency (leave some chunks for texture).
  8. Remove pot from heat. Gradually add shredded cheddar cheese, a handful at a time, stirring until melted before adding more.
  9. Ladle soup into bowls. Top with crumbled bacon, extra cheddar, a dollop of sour cream, and chopped chives or green onions. Serve immediately.

Notes

Roast potatoes instead of boiling for deeper flavor. Use bacon fat for sautéing aromatics. Shred cheese from a block for smooth melting. Add cheese off heat to prevent graininess. Soup thickens as it sits; add milk or broth when reheating. For best texture, freeze soup base before adding dairy.

Nutrition

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

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