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Best Easy Loaded Baked Potato Soup with Bacon and Cheddar

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This loaded baked potato soup is rich, creamy, and packed with bacon, cheddar, and chives. It comes together in under 45 minutes with simple ingredients, making it perfect for weeknights or gatherings.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 pounds russet potatoes, peeled and cubed into ½-inch pieces (about 6 medium potatoes)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • ¼ cup fresh chives, chopped
  • Extra bacon crumbles for garnish

Instructions

  1. Cook the bacon: Place the bacon strips in a cold skillet and set it over medium heat. Cook for 6 to 8 minutes, flipping once, until the bacon is crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble it into small pieces. Reserve 2 tablespoons of the bacon fat in the skillet—do not wash it out.
  2. Sauté the aromatics: In the same pot you will use for the soup (or transfer the bacon fat to your Dutch oven), heat the reserved bacon fat over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Add the butter to the pot and let it melt completely. Sprinkle the flour over the butter and onion mixture, stirring constantly with a wooden spoon. Cook for 1 to 2 minutes—the mixture should be bubbly and golden.
  4. Add the liquid: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, add the milk and heavy cream. Whisk until the mixture is smooth and starts to thicken slightly, about 2 to 3 minutes.
  5. Cook the potatoes: Add the cubed potatoes, salt, pepper, and smoked paprika (if using). Stir everything together, then bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 18 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  6. Thicken and finish: Once the potatoes are tender, remove the pot from the heat. Use a potato masher or the back of a spoon to gently mash some of the potatoes right in the pot. You want about half the potatoes mashed and half still in chunks—this gives the soup a rustic, hearty texture. If you prefer a smoother soup, use an immersion blender for 10 to 15 seconds.
  7. Add the cheese and sour cream: Stir in 1 cup of the shredded cheddar cheese and the sour cream. Mix until the cheese is fully melted and the soup is creamy. Taste and adjust the seasoning—you might want a little more salt or a pinch of cayenne for heat.
  8. Serve and garnish: Ladle the soup into bowls. Top each bowl with the remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and a generous sprinkle of fresh chives. Serve immediately with crusty bread or oyster crackers on the side.

Notes

Do not skip the bacon fat—it adds deep smoky flavor. Shred your own cheese for smooth melting. Watch the heat when adding dairy to prevent curdling. Do not over-mash the potatoes; leave some chunks for rustic texture. Soup thickens as it sits; add a splash of milk when reheating. Not recommended for freezing due to dairy separation.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, easy potato soup, comfort food soup

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