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Best Easy Loaded Baked Potato Soup with Bacon & Cheddar

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This loaded baked potato soup is thick, cheesy, loaded with bacon, and comes together in under thirty minutes. It’s the perfect weeknight comfort food that tastes like it simmered for hours.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes, scrubbed and cut into ½-inch cubes (about 4 medium potatoes)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 3 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, sour cream

Instructions

  1. Cook the bacon (5 minutes): Place the bacon strips in your cold Dutch oven. Turn the heat to medium and cook, flipping once, until the bacon is crispy and the fat has rendered—about 5 minutes total. Transfer the bacon to a paper towel-lined plate. Don’t drain the pot. When the bacon is cool enough to handle, crumble it into small pieces. Set aside.
  2. Sauté the aromatics (3 minutes): In the same pot with the bacon fat (there should be about 2 tablespoons left; if there’s more, pour off the excess), add the diced onion. Cook over medium heat, stirring occasionally, until the onion is soft and translucent—about 3 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  3. Add the broth and potatoes (15 minutes): Pour in the chicken broth and add the cubed potatoes. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 12-15 minutes, until the potatoes are fork-tender.
  4. Add the dairy (2 minutes): Reduce the heat to low. Add the butter, milk, and heavy cream. Stir until the butter is completely melted.
  5. Blend for creaminess (2 minutes): Using an immersion blender, blend about half the soup right in the pot. If using a regular blender, carefully transfer half the soup (let it cool for 2 minutes first), blend until smooth, and return it to the pot. If using a potato masher, give it about 10 good mashes.
  6. Add the cheese (1 minute): With the heat still on low, add the shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding more. Stir in the salt, black pepper, and smoked paprika.
  7. Finish and serve (1 minute): Taste the soup and adjust seasoning. Ladle into bowls and top with the crumbled bacon, extra shredded cheese, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

Don’t skip shredding your own cheese—pre-shredded has anti-caking agents that make it grainy. Watch your heat when adding dairy to prevent curdling. Salt carefully as bacon and cheese are salty. Use the bacon fat for sautéing for extra flavor. The soup gets better after a day in the fridge.

Nutrition

Keywords: loaded baked potato soup, bacon cheddar soup, easy potato soup, weeknight dinner, comfort food, gluten-free

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