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Loaded Baked Potato Soup Recipe Easy Comfort Food with Bacon & Cheddar

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This loaded baked potato soup is the ultimate comfort food, featuring creamy baked potatoes, crispy bacon, melty cheddar, and served with irresistible cheddar garlic toasts. It’s a cozy, crowd-pleasing meal that’s easy enough for any night of the week.

Ingredients

Scale
  • 4–5 large russet potatoes, scrubbed and pricked with a fork (about 2 lbs)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups whole milk (or half-and-half)
  • 3/4 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced (for garnish)
  • For the Cheddar Garlic Toasts:
  • 1 small baguette or French bread, sliced into 1/2-inch rounds
  • 2 tablespoons unsalted butter, softened
  • 1 clove garlic, minced or grated
  • 1 cup sharp cheddar cheese, shredded
  • Chopped parsley or chives, for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Scrub and prick potatoes with a fork. Bake directly on the oven rack for about 50 minutes, until fork-tender and skins are crisp. (Microwave for 8-10 minutes as a shortcut.)
  2. While potatoes bake, chop bacon and cook in a large soup pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Remove bacon and set aside on paper towels. Leave about 1 tablespoon bacon fat in the pot.
  3. Add diced onion to the pot and cook over medium heat until soft, 3-4 minutes. Stir in minced garlic and cook for 30 seconds.
  4. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until slightly golden and nutty.
  5. Gradually whisk in chicken broth and then milk. Stir to avoid lumps and bring to a gentle simmer.
  6. Once potatoes are cool enough to handle, halve and scoop out the flesh. Roughly mash the potato flesh, leaving some lumps if desired.
  7. Stir mashed potatoes into the soup. Simmer, stirring often, until hot and slightly thickened, about 10 minutes.
  8. For a smoother soup, use an immersion blender to puree part or all of the soup, or blend a few cups in a regular blender and return to the pot.
  9. Stir in shredded cheddar and sour cream. Season with salt and black pepper. Heat gently until cheese melts and soup is silky. Do not boil.
  10. While soup simmers, preheat broiler. Mix butter with minced garlic and spread on baguette rounds. Sprinkle with shredded cheddar and broil on a sheet pan until bubbly and golden, 1-2 minutes. Garnish with parsley or chives if desired.
  11. Ladle hot soup into bowls. Top with crispy bacon, green onions, and extra cheddar. Serve cheddar garlic toasts on the side.

Notes

Bake the potatoes for best flavor; microwaving is a quick alternative. For a vegetarian version, skip bacon and use smoked paprika and veggie broth. Add dairy at the end to prevent curdling. Soup base can be made ahead and reheated gently. For gluten-free, use GF flour and bread. Leave some potato chunks for texture. Cheese grates best when cold.

Nutrition

Keywords: loaded baked potato soup, comfort food, bacon cheddar soup, easy potato soup, creamy soup, weeknight dinner, cheddar garlic toast, family recipe, cozy soup, American soup

Find it online: https://tempotaste.com/loaded-baked-potato-soup-recipe-easy-comfort-food-with-bacon-and-cheddar/