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Cozy Loaded Baked Potato Soup with Bacon – Easy & Best Fall Recipe

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A creamy, comforting loaded baked potato soup with crispy bacon, sharp cheddar, and chives. This easy fall recipe recreates a beloved diner classic with baked potatoes for deeper flavor and a silky texture.

Ingredients

Scale
  • 4 large russet potatoes (about 2.5 lbs or 1.1 kg), scrubbed clean
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • For the toppings:
  • 1/2 cup sharp cheddar cheese, shredded
  • 4 slices thick-cut bacon, cooked and crumbled
  • 2 green onions, thinly sliced
  • 1/4 cup sour cream
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes. Pierce each potato 4-5 times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, until tender when pierced with a fork. Let cool for about 10 minutes, then cut in half lengthwise. Scoop out the fluffy flesh into a bowl and set aside. Discard the skins.
  2. While the potatoes are baking, cook the bacon. Place the chopped bacon in a cold skillet and heat over medium heat. Cook, stirring occasionally, until crispy and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat in the skillet and discard the rest.
  3. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture. Stir constantly for 1-2 minutes to cook the raw flour taste out. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth.
  5. Add the salt, pepper, smoked paprika, garlic powder, and onion powder. Stir to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
  6. Add the reserved potato flesh to the pot. Use a potato masher to break up the potatoes right in the pot, leaving some chunks for texture. Alternatively, use an immersion blender to partially blend the soup (about 5-6 pulses). If using a regular blender, blend 2 cups of the soup carefully in batches and return it to the pot.
  7. Stir in 1 cup of the shredded cheddar cheese and the sour cream. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust seasoning. Let the soup simmer on low for 10-15 minutes to let the flavors meld, stirring occasionally.
  8. While the soup simmers, cook the remaining 4 slices of bacon for the topping. Chop or crumble them once crispy. Also, shred the extra cheese and slice the green onions.
  9. Ladle the soup into bowls. Top each bowl with a generous sprinkle of shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream. Finish with fresh parsley if desired. Serve immediately with crusty bread or oyster crackers on the side.

Notes

The soup will thicken as it cools. If reheating leftovers, add a splash of milk or broth to thin it back to desired consistency. For best results, bake the potatoes instead of boiling them to concentrate flavor. Use freshly shredded cheese for smooth melting. Do not boil after adding dairy to prevent curdling.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, fall soup recipe, comfort food, easy potato soup, baked potato soup

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