Loaded Baked Potato Soup with Cheddar and Bacon

Introduction

Loaded Baked Potato Soup with Cheddar and Bacon is the ultimate comfort food in a bowl. Creamy, hearty, and packed with the flavors of baked potatoes, smoky bacon, and sharp cheddar, this soup brings all the goodness of a classic loaded baked potato into a cozy, spoonable form. Topped with sour cream, extra cheese, crispy bacon, and chives, it’s warm, filling, and guaranteed to satisfy on chilly nights.

Why I Love This Recipe

I love this recipe because it feels like wrapping yourself in a warm blanket — it’s rich, creamy, and deeply comforting. The flavors are familiar and nostalgic, but the soup form makes it even more indulgent. What I especially love is the balance: the creaminess from the potatoes and cheese, the smoky crunch of bacon, and the freshness of chives and sour cream.

This dish also brings people together. It’s the kind of meal you serve in big bowls with toppings at the table so everyone can build their perfect version. For me, it’s a recipe that’s both hearty enough for dinner and special enough for sharing with friends and family.

Why It’s a Must-Try Dish

• All-in-one comfort – creamy soup + loaded baked potato toppings.
• Customizable – adjust toppings and mix-ins to your taste.
• Hearty & filling – a complete meal in a bowl.
• Perfect for leftovers – reheats beautifully and tastes even better the next day.

Preparation & Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 bowls
• Calories: ~420 per serving (with toppings)

Cuisine & Course

• Cuisine: American
• Course: Soup / Main Dish

Ingredients

For the Soup

• 6 medium russet potatoes (about 2 lbs), baked or boiled and cooled
• 6 slices bacon, chopped
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk (or half-and-half for creamier soup)
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper, to taste

For Topping (Optional but Recommended)

• Extra shredded cheddar cheese
• Crumbled bacon
• Sour cream
• Chopped fresh chives or green onions

Simple Directions

1. Cook bacon until crispy, set aside.
2. Sauté onion and garlic in bacon drippings.
3. Make a roux with butter and flour, then add broth and milk.
4. Stir in potatoes, mash slightly for creaminess.
5. Add cheddar and sour cream, season well.
6. Serve hot with toppings.

Step-by-Step Recipe Preparation

Step 1: Cook the Potatoes

• Bake potatoes at 400°F (200°C) for 50–60 minutes, or boil until tender.
• Peel (if desired) and cut into cubes.

Step 2: Prepare the Bacon

• In a large soup pot, cook bacon until crispy.
• Remove with slotted spoon and drain on paper towels.
• Reserve 1–2 tbsp bacon fat in the pot.

Step 3: Cook Aromatics

• Add onion to the pot and cook until softened (5 minutes).
• Stir in garlic and cook 1 more minute.

Step 4: Make the Base

• Add butter and melt. Stir in flour to make a roux, cooking 1–2 minutes.
• Slowly whisk in chicken broth and milk, stirring until smooth.

Step 5: Add Potatoes

• Stir in cubed potatoes. Mash some with a spoon for thickness but leave chunks for texture.

Step 6: Add Flavor

• Stir in cheddar cheese and sour cream until melted and creamy.
• Season generously with salt and pepper.

Step 7: Serve

• Ladle soup into bowls and top with extra cheese, bacon, sour cream, and chives.

How to Serve

• Serve hot in large bowls with toppings on the side so everyone can customize.
• Pair with crusty bread, garlic toast, or a light salad.

Additional Recipe Tips

• Use Yukon Gold potatoes for a creamier texture.
• For extra richness, replace some of the milk with heavy cream.
• Don’t over-mash the potatoes — a mix of creamy and chunky makes the best soup.
• If soup is too thick, thin with extra broth.

Variations

• Loaded Sweet Potato Soup – swap sweet potatoes for a slightly sweet twist.
• Vegetarian – skip the bacon and use vegetable broth. Add smoked paprika for flavor.
• Spicy Kick – stir in jalapeños or a dash of hot sauce.
• Broccoli Cheddar Baked Potato Soup – add steamed broccoli florets.

Freezing & Storage

• Storage: Refrigerate in an airtight container up to 4 days.
• Freezing: Not recommended due to dairy, which may separate. For best results, freeze before adding cheese/sour cream, then stir those in after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Potato masher or large spoon
• Whisk for roux

Conclusion

Loaded Baked Potato Soup with Cheddar and Bacon is the very definition of comfort food. It’s rich, hearty, and packed with all the toppings you’d expect on a loaded potato — transformed into a spoonable, cozy dish perfect for cold nights. Whether served for family dinner, a holiday gathering, or as a meal-prep favorite, this soup is sure to become a recipe you’ll return to again and again.