Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar Easy and Best

There was this one evening last winter when I came home bone-tired, the kind of day where the cold just seeps through your jacket and settles into your bones. Honestly, I had zero energy to cook something complicated, but I needed comfort—something warm and hearty that felt like a hug in a bowl. I rummaged through the fridge and pantry, and with a few simple ingredients, I whipped up what turned out to be the most satisfying bowl of creamy loaded baked potato soup with bacon and cheddar. At first, I was skeptical—potato soup can sometimes be a bit bland or too heavy, right? But this one was different. The bacon added that perfect crispy, smoky touch, and the sharp cheddar gave it a melty richness that just worked. I found myself going back for seconds (and thirds) that night, and honestly, I couldn’t stop thinking about it the next day.

It’s funny how a recipe born from pure exhaustion turns into a favorite. Since that night, this creamy loaded baked potato soup with bacon and cheddar has become my go-to whenever I want something quick but comforting. The flavors balance so well—creamy, cheesy, smoky, with just enough texture from the potatoes and bacon. And don’t get me started on the smell wafting through the kitchen while it simmers—it’s pure cozy.

What stuck with me most is how easy it is to make this soup feel special without much fuss. It’s not just food; it’s a little moment of calm and warmth when you need it most. That’s why I keep coming back to this recipe—it’s reliable, delicious, and honestly, a reminder that comfort can come from the simplest things.

Why You’ll Love This Recipe

After testing this creamy loaded baked potato soup with bacon and cheddar several times (yes, more than I’d like to admit), I’m convinced it’s one of the best comfort soups out there. Here’s why it’s worth keeping in your recipe box:

• Quick & Easy: You can have this ready in about 45 minutes, perfect for busy weeknights or when you just need something warm fast.
• Simple Ingredients: No need for fancy or hard-to-find items. Most of what you need is probably already in your kitchen pantry or fridge.
• Perfect for Cozy Dinners: This soup is an ideal choice for chilly evenings, casual family meals, or when you want to impress without stress.
• Crowd-Pleaser: Kids love the cheesy, bacon-packed flavor, and adults appreciate the creamy texture and depth.
• Unbelievably Delicious: The combination of creamy potatoes, smoky bacon, sharp cheddar, and a hint of green onion is just next-level comfort food.

What makes this recipe stand apart is the way it balances richness and texture. Blending part of the potatoes into the broth creates a silky smooth base, while keeping chunks for bite adds that satisfying heartiness. The bacon isn’t an afterthought here—it’s cooked until perfectly crisp, then folded in to give every spoonful that smoky crunch. And the cheddar? Melts into the soup beautifully, adding that sharp tang that pulls everything together.

Honestly, this isn’t just a soup—it’s the kind of meal that makes you pause and savor, the kind that feels like a little celebration of simple ingredients done right.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon and cheddar sticks to simple, wholesome ingredients that pack maximum flavor without fuss. You can find these in most pantries or grocery stores, making it a straightforward recipe to pull off anytime.

• Russet potatoes (about 3 large, peeled and diced) – these are your classic baking potatoes, perfect for that fluffy texture inside the soup.
• Bacon strips (6-8 slices) – thick-cut works best; provides the smoky, crispy texture and flavor.
• Sharp cheddar cheese (1 ½ cups, shredded) – I prefer Cabot or Tillamook brands for their meltability and flavor.
• Yellow onion (1 medium, finely chopped) – adds sweetness and depth to the soup base.
• Garlic cloves (2, minced) – for that subtle punch of savory aroma.
• Chicken broth (4 cups / 960 ml) – homemade or low-sodium store-bought works well.
• Whole milk (1 cup / 240 ml) – for creaminess; can swap with half-and-half or a dairy-free milk like oat milk if needed.
• All-purpose flour (3 tablespoons) – this helps thicken the soup slightly.
• Unsalted butter (3 tablespoons) – enriches the base.
• Salt and black pepper – to taste; freshly ground black pepper adds a nice kick.
• Green onions (2-3 stalks, sliced thin) – for garnish and a fresh bite.
• Sour cream (optional, for serving) – adds tang and extra creaminess if you’re into that.

For substitutions, if you need a gluten-free version, you can swap the all-purpose flour with cornstarch (use about 2 tablespoons) or a gluten-free flour blend. If you want a vegetarian take, leave out the bacon and add smoked paprika for that smoky note, plus some crispy fried onions on top. Fresh herbs like chives or parsley also make great garnishes and add a pop of color and freshness.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Ideal for even heat distribution and enough space to cook the soup without spilling.
• Wooden spoon or silicone spatula: For stirring without scratching your cookware.
• Chef’s knife and cutting board: For dicing potatoes, onions, and slicing bacon.
• Measuring cups and spoons: To keep ingredient proportions accurate.
• Cheese grater: Freshly shredded cheddar melts better than pre-shredded.
• Ladle: For serving the soup neatly into bowls.

If you don’t have a Dutch oven, a large saucepan with a lid will work fine. For shredding cheese, a box grater or even a food processor attachment can speed things up. I’ve found that using a good, sharp knife makes prepping the potatoes and bacon much easier, so don’t skimp there. Also, a splatter screen comes handy when frying bacon to keep your stove cleaner.

Preparation Method

1. Cook the bacon: Place bacon strips in a cold large pot or Dutch oven. Turn heat to medium and cook, flipping occasionally until crisp (about 8-10 minutes). Remove bacon and drain on paper towels. Reserve 1-2 tablespoons of bacon fat in the pot for flavor. Tip: Don’t discard the fat—it adds incredible depth to your soup base.
2. Sauté the aromatics: Add butter to the pot with bacon fat and melt over medium heat. Toss in the chopped onion and cook until translucent and soft, around 5 minutes. Add minced garlic and stir for another minute until fragrant.
3. Make the roux: Sprinkle the flour over the butter and onions. Stir constantly for about 2 minutes; this cooks out the raw flour taste and helps thicken the soup.
4. Add potatoes and broth: Pour in the chicken broth and add the diced potatoes. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender (about 15-20 minutes). Check with a fork to make sure potatoes are soft but not falling apart.
5. Blend part of the soup: Using an immersion blender, purée about half the soup directly in the pot to create a creamy texture while leaving some chunks for bite. No immersion blender? Transfer half the soup carefully to a blender, purée, then return to the pot. Note: Be cautious with hot liquid in blenders—vent the lid slightly.
6. Add milk and cheddar: Stir in the milk and shredded cheddar cheese gradually, stirring until melted and smooth. Season with salt and pepper to taste. Heat gently but avoid boiling once cheese is added to prevent curdling.
7. Finish and serve: Crumble the reserved bacon and stir most of it into the soup, saving some for garnish. Ladle soup into bowls and top with green onions, extra bacon, and a dollop of sour cream if you like.

This whole process takes about 45 minutes, but the payoff is well worth it. If the soup feels too thick, add a splash more broth or milk until you reach your perfect consistency. And if you want it extra creamy, a little more butter at the start never hurt anyone.

Cooking Tips & Techniques

Making creamy loaded baked potato soup with bacon and cheddar isn’t rocket science, but a few tips can make all the difference between good and fantastic.

• Don’t rush the bacon: Cooking bacon slowly over medium heat renders the fat better and results in crispier, tastier pieces. Rushing leads to chewy bacon and greasy soup.
• Roux is your friend: Cooking the flour with butter and onions before adding liquid prevents a grainy texture and thickens the soup naturally. Make sure to stir constantly here so it doesn’t burn.
• Partial blending: Puréeing only half the soup keeps it creamy but still chunky enough to feel hearty. This technique is a game-changer for texture.
• Cheese timing: Add cheese off the heat or on low heat to avoid curdling or separating. Sharp cheddar melts smoothly but can get grainy if overheated.
• Season gradually: Add salt and pepper in stages and taste as you go. Potatoes absorb a lot of seasoning, so don’t be shy but avoid over-salting early on.
• Multitasking: While the potatoes simmer, grate the cheese and chop green onions to save time.

I learned these the hard way after a few batches of lumpy or bland soup. Trust me, patience with the roux and bacon makes this recipe shine every time.

Variations & Adaptations

This creamy loaded baked potato soup with bacon and cheddar is wonderfully adaptable, so you can tweak it to suit your taste or dietary needs.

• Vegetarian version: Skip the bacon and use smoked paprika or liquid smoke for that smoky flavor. Add roasted mushrooms or caramelized onions for extra umami.
• Low-carb option: Replace potatoes with cauliflower florets. The soup stays creamy and comforting but cuts carbs significantly.
• Dairy-free adaptation: Use coconut milk or unsweetened almond milk in place of dairy milk, and swap cheddar for a dairy-free vegan cheese.
• Spicy twist: Add a pinch of cayenne pepper or chopped jalapeños when sautéing onions for a subtle heat.
• Extra hearty: Stir in cooked sausage or diced ham along with the bacon for a meat lover’s dream.

One personal favorite variation I tried was adding a handful of fresh spinach just before serving. It added a pop of color and a mild earthiness that balanced the richness of the cheese and bacon. Give it a shot if you want to sneak in some greens!

Serving & Storage Suggestions

Serve this creamy loaded baked potato soup with bacon and cheddar hot, straight from the pot, ideally in deep bowls to keep it warm longer. It pairs beautifully with warm crusty bread or garlic toast to soak up the rich broth.

For drinks, a crisp white wine or a cold lager complements the richness well, but honestly, a simple iced tea or sparkling water works just fine for casual meals.

If you have leftovers (and you might!), store the soup in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making the second-day soup even better. To reheat, warm gently on the stove over low heat, stirring frequently to prevent scorching. Add a splash of broth or milk if it thickens too much.

You can also freeze the soup for up to 2 months. Freeze before adding cheese and garnish for best results. When thawed, reheat and then stir in fresh cheddar and toppings.

Nutritional Information & Benefits

This soup offers a comforting balance of protein, carbs, and fats, making it a hearty meal in itself. Per serving (about 1 ½ cups), you’re looking at roughly:

Calories	350-400 kcal
Protein	15-18 grams
Carbohydrates	30-35 grams
Fat	18-22 grams
Fiber	3-4 grams

Potatoes are a great source of vitamin C and potassium, while the cheese and bacon provide protein and fat that keep you full. If you prefer a lighter option, you can reduce the butter or use low-fat milk. Watch out for sodium from bacon and broth—choosing low-sodium broth helps control salt levels.

For those with gluten sensitivities, swapping flour with cornstarch keeps it safe. Also, be mindful of dairy allergies when using cheese and milk substitutes.

Conclusion

This creamy loaded baked potato soup with bacon and cheddar has become a staple in my kitchen, not just because it’s delicious but because it’s a recipe that feels like a little treat on any day. It’s easy to make, uses ingredients you probably already have, and fills your home with that unbeatable cozy aroma.

Feel free to adjust the cheese, bacon, or seasonings to match your mood or pantry. Whether you’re cooking for yourself or feeding a crowd, this soup delivers comfort and satisfaction in every spoonful.

Cooking is all about making recipes your own, and this one invites you to do just that. I hope it finds a spot in your rotation and becomes a recipe you turn to when you want something simple, warm, and incredibly tasty.

Give it a try and let me know what tweaks you make—sharing those little twists always makes this food-loving community richer!

FAQs

Can I make this soup ahead of time?

Yes! You can prepare the soup base a day ahead and reheat it gently before serving. Just add cheese and bacon toppings fresh for the best texture.

What type of potato works best?

Russet potatoes are ideal because they break down nicely, creating a creamy texture while still holding some chunks for bite.

Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon will give you a leaner option with a milder smoky flavor, though the texture may be less crispy.

Is it possible to freeze this soup?

Yes, but freeze it before adding cheese and garnish. Thaw and reheat slowly, then add fresh cheese and toppings.

How do I make the soup thicker or thinner?

To thicken, simmer a bit longer uncovered or add more flour to the roux. To thin, stir in additional broth or milk until you reach the desired consistency.

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