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Best Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon and cheddar is the ultimate comfort food. It’s rich, velvety, and packed with smoky bacon, melted sharp cheddar, and all the classic baked potato toppings.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes, peeled and cut into ½-inch cubes (about 4 medium potatoes)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1½ cups sharp cheddar cheese, shredded (from a block)
  • ¼ cup sour cream
  • 2 green onions, sliced
  • Extra bacon crumbles 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, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the bacon fat. Once melted, add diced onion. Cook over medium heat, stirring often, until soft and translucent, about 4 to 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the cooked onions and garlic. Stir constantly for 1 to 2 minutes until the flour turns a pale golden color.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking to prevent lumps. Scrape up any browned bits from the bottom of the pot. Add cubed potatoes, salt, pepper, and smoked paprika (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender.
  5. Mash or blend: Remove pot from heat. Use a potato masher to mash about half of the potatoes right in the pot for a chunky texture. Alternatively, use an immersion blender for a smoother soup.
  6. Add the dairy: Return pot to low heat. Stir in milk and heavy cream. Heat gently until steaming and hot, about 3 to 4 minutes. Do not let it boil.
  7. Melt in the cheese: Remove pot from heat. Add 1 cup of shredded cheddar cheese and stir until completely melted and smooth. Taste and adjust seasoning.
  8. Serve: Ladle soup into bowls. Top with remaining cheddar cheese, a dollop of sour cream, crispy bacon, and sliced green onions. Serve immediately.

Notes

Don’t let the cream boil or it will curdle. Always shred your own cheese from a block for smooth melting. The bacon fat is key for flavor—don’t discard it. For a gluten-free version, use a gluten-free flour blend or a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water).

Nutrition

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

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