Print

Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar

creamy loaded baked potato soup - featured image
Print Recipe

A warm, hearty, and comforting soup featuring creamy potatoes, crispy bacon, and sharp cheddar cheese. Perfect for cozy dinners and quick to prepare.

Ingredients

Scale
  • 3 large russet potatoes, peeled and diced
  • 6–8 slices thick-cut bacon
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (960 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2–3 stalks green onions, thinly sliced
  • Sour cream (optional, for serving)

Instructions

  1. 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.
  2. Add butter to the pot with bacon fat and melt over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and stir for another minute until fragrant.
  3. Sprinkle flour over the butter and onions. Stir constantly for about 2 minutes to cook out the raw flour taste and thicken the soup.
  4. Pour in chicken broth and add diced potatoes. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 15-20 minutes.
  5. Using an immersion blender, purée about half the soup directly in the pot to create a creamy texture while leaving some chunks. Alternatively, transfer half the soup to a blender, purée, then return to the pot.
  6. Stir in 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.
  7. Crumble reserved bacon and stir most 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 desired.

Notes

Do not discard bacon fat; it adds depth to the soup. Cook bacon slowly for crispiness. Purée only half the soup for creamy yet chunky texture. Add cheese off heat or on low heat to prevent curdling. Adjust thickness by adding more broth or milk as needed. For gluten-free, substitute flour with cornstarch. For vegetarian, omit bacon and add smoked paprika and crispy fried onions.

Nutrition

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

Find it online: https://breezybake.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-cheddar-easy-and-best/