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Best Creamy Bacon Cheddar Loaded Potato Soup Recipe

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This creamy loaded baked potato soup is thick, velvety, and packed with tender potato chunks, salty bacon, and sharp cheddar. It comes together in about 40 minutes and is perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large Russet potatoes (about 2.5 pounds), peeled and cut into ½-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup sour cream, full-fat
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 4–5 green onions, sliced (for garnish)
  • Extra cheddar and bacon for topping

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat is rendered (6-8 minutes). Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add 3 tablespoons butter to the bacon fat. Once melted, add diced onion and cook over medium heat until softened (4-5 minutes). Add minced garlic and cook 30 seconds more until fragrant.
  3. Make the roux: Sprinkle ¼ cup flour over the onion mixture. Stir constantly for 1-2 minutes until thick and pasty.
  4. Add the liquids slowly: Gradually pour in chicken broth while whisking continuously. Once incorporated, add milk and heavy cream in a steady stream, still whisking.
  5. Add the potatoes: Stir in cubed potatoes, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a gentle simmer (not a rolling boil). Reduce heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash some potatoes: Remove pot from heat. Use a potato masher to gently mash about half the potatoes right in the pot (4-5 mashes).
  7. Add the cheese and sour cream: Stir in 2 cups shredded cheddar, ½ cup sour cream, and 1 teaspoon Worcestershire sauce until cheese is melted and soup is smooth (1-2 minutes). Add a splash of milk or broth if too thick.
  8. Taste and adjust: Add more salt and pepper if needed (about ½ teaspoon more salt).
  9. Serve immediately: Ladle into bowls. Top with reserved crispy bacon, extra shredded cheddar, and sliced green onions. A dollop of sour cream is optional.

Notes

For best results, let dairy ingredients come to room temperature before starting. Shred your own cheese to avoid anti-caking agents. Reheat leftovers gently over low heat to prevent dairy separation. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

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

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