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Creamy Loaded Baked Potato Soup Recipe Easy with Crispy Bacon and Chives

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A cozy, creamy baked potato soup loaded with crispy bacon, sharp cheddar, and fresh chives. Perfect for quick, comforting dinners with simple pantry ingredients.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds / 900g), baked
  • 4 tablespoons (55g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (30g) all-purpose flour (or gluten-free flour blend/cornstarch slurry for gluten-free)
  • 4 cups (960ml) chicken broth (low sodium recommended)
  • 1 cup (240ml) whole milk (or dairy-free milk alternative)
  • 1 cup (115g) sharp cheddar cheese, shredded (optional)
  • 6 slices cooked bacon, chopped, plus extra for garnish
  • 2 tablespoons fresh chives, finely sliced
  • 1/2 cup (120ml) sour cream (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Prick russet potatoes with a fork and bake on a baking sheet for 45-50 minutes until skin is crisp and insides are tender. Let cool slightly, peel, and dice into bite-sized chunks.
  2. While potatoes bake, cook bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and chop roughly. Reserve 1 tablespoon bacon fat if desired.
  3. In a large heavy-bottomed pot or Dutch oven, melt butter (and reserved bacon fat if using) over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Stir in minced garlic and cook 1 more minute until fragrant.
  4. Sprinkle flour over onion and garlic mixture. Whisk constantly for about 2 minutes to cook out raw flour taste and form a smooth roux.
  5. Gradually whisk in chicken broth, ensuring no lumps. Add milk and bring to a gentle simmer over medium-low heat.
  6. Add diced baked potatoes to the pot. Simmer for 10-15 minutes, stirring occasionally, to meld flavors and thicken soup. Stir in shredded cheddar cheese off heat until melted and smooth, if using.
  7. Stir in sour cream (if using), chopped bacon (reserve some for garnish), and sliced chives. Season with salt and pepper to taste.
  8. Ladle soup into bowls and garnish with extra bacon and chives. Serve hot with crusty bread or a light salad.

Notes

Bake potatoes instead of boiling for better flavor and texture. Use bacon fat to sauté onions for smoky depth. Whisk flour thoroughly to avoid lumps. Add cheese off heat to prevent clumping. Adjust thickness with extra broth or milk if needed. Fresh chives added at the end brighten the soup. Soup reheats well on stove; avoid high heat microwaving to maintain texture.

Nutrition

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

Find it online: https://tempotaste.com/creamy-loaded-baked-potato-soup-recipe-easy-with-crispy-bacon-and-chives/