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Loaded Baked Potato Soup

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This easy, creamy loaded baked potato soup is packed with fluffy potatoes, crispy bacon, sharp cheddar, and fresh chives for the ultimate comfort food in a bowl. It’s quick to make, customizable, and perfect for cozy weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 2 lbs russet potatoes, peeled and diced (about 6 medium potatoes)
  • 6–8 slices thick-cut bacon, chopped (about 5–6 oz)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/3 cup fresh chives, finely sliced
  • Optional toppings: extra shredded cheddar, crispy bacon bits, chopped chives or scallions, dollop of sour cream or Greek yogurt, freshly cracked black pepper

Instructions

  1. Peel and dice the potatoes into 1/2-inch cubes. Keep them in a bowl of cold water to prevent browning while prepping other ingredients.
  2. Heat a large soup pot or Dutch oven over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy (about 7-9 minutes). Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tbsp bacon fat in the pot.
  3. Add diced onion to the bacon fat and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Add butter to the pot and let it melt. Sprinkle in flour, whisking constantly for 2 minutes until pale golden and slightly nutty.
  5. Pour in chicken broth and stir to combine, scraping up any flour bits. Add diced potatoes, a generous pinch of salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes, or until potatoes are fork-tender.
  6. Use a potato masher to mash the potatoes in the pot, leaving some small chunks for texture. For a smoother soup, use an immersion blender to blend about half the soup.
  7. Stir in whole milk, sour cream, and shredded cheddar cheese. Reduce heat to low and stir until cheese is melted and soup is thick and creamy (about 3-4 minutes). Add more milk or broth if too thick.
  8. Taste and adjust seasoning with more salt and black pepper as needed. Stir in half of the cooked bacon.
  9. Ladle soup into bowls and top with reserved bacon, extra cheddar, a dollop of sour cream, and a sprinkle of fresh chives.

Notes

For a vegetarian version, omit bacon and use vegetable broth; add smoked paprika for flavor. To make gluten-free, use a GF flour blend or cornstarch. For a lighter soup, use 2% milk or Greek yogurt. Soup thickens as it sits—add a splash of milk or broth when reheating. Store toppings separately to keep them crisp.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, cheddar bacon soup, comfort food, easy soup recipe, weeknight dinner, gluten-free option, vegetarian option, make ahead, meal prep

Find it online: https://tempotaste.com/loaded-baked-potato-soup-recipe-easy-creamy-cheddar-bacon-bowl/