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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 comforting and creamy baked potato soup loaded with crispy bacon, sharp cheddar cheese, and a velvety texture that’s perfect for chilly evenings or quick weeknight dinners.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 6–8 strips bacon, chopped
  • 3 tablespoons unsalted butter, softened
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (950 ml)
  • 2 cups whole milk (480 ml)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, chopped
  • Optional: crumbled green onions or extra cheese for topping

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to make a roux, avoiding lumps or browning.
  4. Slowly pour in chicken broth while whisking to prevent clumps. Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Using an immersion blender, blend about half the soup in the pot until smooth but still a bit chunky. Alternatively, transfer half the soup in batches to a regular blender and blend.
  6. Stir in milk, shredded cheddar cheese, and sour cream. Heat gently on low, stirring until cheese melts and soup is heated through, about 5 minutes. Season with salt and freshly ground black pepper to taste.
  7. Ladle soup into bowls and garnish with crispy bacon bits and chopped fresh chives. Add extra cheese or green onions if desired. Serve immediately.

Notes

For gluten-free, substitute all-purpose flour with cornstarch or arrowroot powder. For dairy-free, use almond or oat milk and dairy-free cheese alternatives. Blend only half the soup to keep a creamy yet chunky texture. If soup is too thick, add more milk or broth; if too thin, simmer uncovered to reduce. Cook bacon until crispy for best flavor and texture.

Nutrition

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

Find it online: https://breezybake.com/creamy-loaded-baked-potato-soup-with-bacon-easy-recipe-to-try-tonight/