Creamy Loaded Baked Potato Soup with Bacon Easy Recipe to Try Tonight

Introduction

Let me tell you, the scent of smoky bacon mingling with tender baked potatoes and rich cream wafting through the kitchen is enough to make anyone’s mouth water. The first time I made this creamy loaded baked potato soup with bacon, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly autumn evening, and I had just pulled a batch from the stove that felt like a warm hug in a bowl.

Years ago, when I was knee-high to a grasshopper, my grandma’s kitchen was always filled with comforting smells like these. She had a way with simple ingredients that made you feel right at home, and this soup reminds me of those cozy days. Honestly, I wish I’d discovered this recipe years ago—it’s dangerously easy and packs pure, nostalgic comfort with every spoonful.

My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). Whether it’s for a quick weeknight dinner or a sweet treat to brighten up your Pinterest cookie board, this recipe brings all the good vibes. I’ve tested it multiple times—well, in the name of research, of course—and it’s become a staple for family gatherings and gifting. If you’re looking for creamy loaded baked potato soup with bacon that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, creamy loaded baked potato soup with bacon isn’t just any soup—it’s the kind that makes you close your eyes after the first bite. Here’s why this recipe gets the nod in my household every time:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Cozy Dinners: Great for chilly evenings, weekend lunches, or potlucks where everyone needs a little comfort.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—bacon makes everything better, right?
• Unbelievably Delicious: The creamy texture and smoky bacon flavor combo is next-level comfort food.

What sets this apart from other baked potato soups? It’s all in the balance—the silky smooth creaminess paired with just the right amount of crispy bacon bits and a touch of sharp cheddar cheese that melts perfectly. Plus, the soup uses a clever technique of blending part of the potatoes for that velvety texture, but still leaving some chunky bits for a satisfying bite.

This isn’t just good soup; it’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction you crave. It’s perfect for impressing guests without the stress or turning a simple meal into something memorable. Honestly, once you try this creamy loaded baked potato soup with bacon, it might just become your go-to for cold nights.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery store.

• Russet potatoes (about 4 large, peeled and diced) – the star of the show, perfect for creamy texture
• Bacon slices (6-8 strips, chopped) – for that irresistible smoky crunch
• Unsalted butter (3 tablespoons, softened) – adds richness and smoothness
• Yellow onion (1 medium, finely chopped) – brings sweetness and depth
• Garlic cloves (2, minced) – a subtle kick of flavor
• All-purpose flour (3 tablespoons) – to thicken the soup naturally
• Chicken broth (4 cups / 950 ml) – homemade or store-bought, adds savory base
• Whole milk (2 cups / 480 ml) – for creamy richness (use dairy-free milk if needed)
• Sharp cheddar cheese (1 cup, shredded) – for melty, cheesy goodness
• Sour cream (1/2 cup) – adds tang and creaminess
• Salt and freshly ground black pepper – to taste
• Fresh chives (2 tablespoons, chopped) – for garnish and a mild onion flavor
• Optional: Crumbled green onions or extra cheese for topping

For the best results, I recommend using thick-cut bacon from a trusted brand like Wright Brand or Oscar Mayer for that perfect balance of smoky and crisp. When selecting potatoes, look for firm russets without sprouting eyes or green spots. If you want a gluten-free version, swap the all-purpose flour with cornstarch or arrowroot powder.

In the summer months, you can swap fresh chives with parsley or basil for a brighter twist. And if you want to make it lighter, try swapping sour cream with Greek yogurt—it works surprisingly well without losing creaminess.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven — I prefer a Dutch oven for even heat distribution, but any large pot will do.
• Wooden spoon or silicone spatula — for stirring without scratching your cookware.
• Sharp chef’s knife and cutting board — essential for chopping potatoes, onions, and bacon.
• Measuring cups and spoons — for precise ingredient amounts.
• Immersion blender or regular blender — to puree part of the soup for that creamy texture. (If you don’t have one, a potato masher works but leaves more texture.)
• Colander — to drain cooked potatoes if boiling separately.
• Optional: Ladle for serving and heatproof bowls.

If you don’t own an immersion blender, no worries—you can carefully transfer half the soup to a regular blender in batches. Just be sure to let the soup cool slightly to avoid splatters. For budget-friendly options, store-brand measuring tools work just fine, and a sturdy wooden spoon lasts forever.

Preparation Method

1. Cook the bacon: In your large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot (drain excess if needed). This adds amazing flavor.
2. Sauté the aromatics: Add the butter to the bacon fat and melt over medium heat. Toss in the chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
3. Build the base: Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to make a roux. This step is key for thickening, so keep stirring to avoid lumps or browning.
4. Add liquids: Slowly pour in the chicken broth while whisking to prevent clumps. Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. You’ll know they’re ready when a fork easily pierces through.
5. Blend for creaminess: Using an immersion blender, carefully blend about half the soup in the pot until smooth but still a bit chunky. (If using a regular blender, transfer half the soup in batches and blend.) This creates that creamy yet chunky texture we love.
6. Finish the soup: Stir in the milk, shredded cheddar cheese, and sour cream. Heat gently on low, stirring until the cheese melts completely and the soup is heated through—about 5 minutes. Taste and season with salt and freshly ground black pepper.
7. Serve: Ladle the soup into bowls, then sprinkle with crispy bacon bits and chopped fresh chives. Add extra cheese or green onions if you like. Enjoy immediately while warm and comforting!

Pro tip: If your soup is too thick, add a splash more milk or broth until you get your desired consistency. If it’s too thin, simmer a bit longer uncovered to reduce. Keep tasting as you go—it’s the best way to get it just right.

Cooking Tips & Techniques

Let’s talk about the little things that make this creamy loaded baked potato soup with bacon shine. First, cooking the bacon until crispy is non-negotiable—you want that crunch to contrast the silky soup. Don’t rush this step, or you’ll lose that smoky goodness.

Using a roux made from butter and flour to thicken the soup is a classic technique. Stir constantly to avoid lumps; if you do get some, a quick whisk or a splash of broth usually fixes it. Also, blending only half the soup keeps texture interesting—trust me, fully pureeing it turns it too smooth and less satisfying.

When adding cheese, keep the heat low and stir gently to prevent it from clumping or getting grainy. I’ve learned the hard way that cheese needs gentle treatment!

For timing, chop your ingredients while the bacon cooks to save time. Also, multitasking by melting butter and prepping garnishes during simmering helps speed things up.

Finally, taste as you go. Salt and pepper can always be adjusted at the end, but balance is key—too much salt can overpower, but too little makes it bland. I usually add a pinch, then adjust after the cheese melts.

Variations & Adaptations

Want to switch things up with this creamy loaded baked potato soup with bacon? Here are some tasty ideas:

• Vegetarian Version: Skip the bacon and use smoked paprika or liquid smoke for that smoky flavor. Add extra cheese or roasted mushrooms for richness.
• Low-Carb Adaptation: Swap potatoes with cauliflower florets for a lighter, keto-friendly take. The cooking time is a bit shorter—about 10-12 minutes until tender.
• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeño when sautéing onions for a subtle heat that wakes up the flavors.
• Dairy-Free Option: Use almond or oat milk and omit cheese or use a dairy-free cheese alternative. Coconut yogurt can replace sour cream for tang.
• Personal Twist: I’ve tried stirring in some roasted corn kernels and chopped green bell peppers for a sweet crunch that brightens the soup—totally recommend if you like a little extra texture.

For different cooking methods, you can make this soup in a slow cooker by cooking bacon and veggies first, then adding everything else and simmering on low for 4-6 hours. Just blend half the soup before serving for that creamy texture.

Serving & Storage Suggestions

This creamy loaded baked potato soup with bacon is best served hot, straight from the pot. Garnish with fresh chives, extra cheese, and crispy bacon bits for the perfect presentation. It pairs beautifully with crusty bread or a simple green salad to round out the meal.

Leftovers store well in the refrigerator for up to 3 days. Keep the soup in an airtight container and reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of milk while reheating helps maintain creaminess.

You can also freeze this soup for up to 2 months. Freeze in portion-sized containers, leaving some room for expansion. Thaw overnight in the fridge before reheating. Note that fresh herbs and bacon toppings are best added fresh after reheating for maximum flavor.

Flavors tend to deepen after a day, so leftovers often taste even better. Just give it a quick stir and freshen up the garnish before serving. Honestly, it’s the perfect make-ahead comfort food for busy weeks.

Nutritional Information & Benefits

This creamy loaded baked potato soup with bacon is a balanced comfort meal. A typical serving (about 1.5 cups) provides roughly:

Nutrient	Amount
Calories	350-400
Protein	15g
Fat	22g
Carbohydrates	25g
Fiber	3g
Sodium	600mg (varies with broth and added salt)

Potatoes offer potassium and vitamin C, while bacon and cheese contribute protein and fat to keep you full. Using whole milk and sour cream adds calcium and creaminess. For dietary considerations, this recipe contains gluten (from flour) and dairy; substitutions can be made to accommodate sensitivities.

From a wellness perspective, this soup feels indulgent but can be part of a balanced diet when enjoyed in moderation. Adding fresh chives boosts vitamin K and antioxidants, a nice little bonus.

Conclusion

In the end, this creamy loaded baked potato soup with bacon is one recipe worth trying tonight. It’s easy, satisfying, and packed with flavors that bring comfort to your table. Whether you stick to the classic version or customize it to your taste, you’re in for a treat.

I love this soup because it’s the perfect mix of creamy and crunchy, smoky and mild. It reminds me of family dinners and cozy nights, and honestly, it’s a recipe I come back to again and again.

Give it a whirl, and don’t forget to leave a comment or share how you made it your own. Trust me, once you try this, it’ll be a family favorite for years to come. Warm bowls, happy hearts!

FAQs

Can I make creamy loaded baked potato soup with bacon ahead of time?

Yes! It stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months. Just reheat gently and add fresh toppings before serving.

How do I get the soup creamy without lumps?

Make a roux by cooking butter and flour together and whisking in the broth slowly. Also, blend half the soup using an immersion blender or regular blender for smoothness while leaving some chunks.

Can I use turkey bacon or vegetarian bacon?

Absolutely! Turkey bacon works fine, though the flavor will be milder. For vegetarian options, use smoked paprika or liquid smoke for that smoky depth.

Is this soup gluten-free?

Not as written, since it uses all-purpose flour. You can swap with cornstarch or arrowroot powder for a gluten-free thickener.

What’s the best potato for this soup?

Russet potatoes are ideal because they become tender and fluffy, lending the soup a creamy texture without turning mushy.

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