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Best Loaded Baked Potato Soup with Bacon & Cheddar

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This creamy, smoky, and cheesy loaded baked potato soup comes together in under 30 minutes using simple ingredients. It’s the ultimate comfort food for busy weeknights, delivering all the flavor of a loaded baked potato without the oven time.

Ingredients

Scale
  • 6 strips bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 4–5 medium potatoes)
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, shredded (plus more for garnish)
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ¼ teaspoon smoked paprika
  • Extra shredded cheddar cheese (for garnish)
  • Crumbled bacon (reserved from cooking, for garnish)
  • Chopped green onions or chives (for garnish)
  • A dollop of sour cream (for garnish)

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven and turn heat to medium. Cook for 5-7 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat and cook over medium heat for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
  3. Add broth and potatoes: Pour in chicken broth, scraping up browned bits from the bottom. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  4. Mash some potatoes: Remove pot from heat. Using a potato masher or fork, gently mash about half of the potatoes right in the pot, leaving some chunks for texture.
  5. Add the dairy: Return pot to low heat. Stir in butter until melted, then slowly pour in milk while stirring constantly. Add sour cream and stir until fully incorporated. Do not let the soup boil.
  6. Add the cheese: Gradually sprinkle in shredded cheddar cheese, stirring constantly until each addition is melted before adding the next. Once all cheese is melted and soup is smooth, taste and adjust seasoning.
  7. Serve immediately: Ladle soup into bowls and top with reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and chopped green onions or chives. Serve hot with crusty bread or oyster crackers.

Notes

For best results, shred cheese from a block rather than using pre-shredded cheese to avoid graininess. Keep heat on low when adding dairy to prevent curdling. Soup thickens as it cools; add a splash of milk or broth to thin if needed. This soup tastes even better the next day after flavors meld.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, cheesy potato soup, quick potato soup, comfort food soup, weeknight dinner, easy soup recipe

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