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Best Loaded Baked Potato Soup with Bacon & Cheddar

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This thick, creamy, loaded baked potato soup with bacon and cheddar is the ultimate comfort food. It’s packed with flavor, feeds a crowd, and comes together in about 45 minutes.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds russet potatoes (about 4–5 medium), scrubbed and cut into ½-inch cubes
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • ¼ teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded (from a block)
  • ½ cup sour cream
  • 4 green onions, sliced
  • Extra bacon crumbles for garnish
  • Extra shredded cheddar for garnish

Instructions

  1. Prep your potatoes: Scrub 3 pounds of russet potatoes clean. You can peel them if you want a smoother soup, but I leave the skins on for texture and nutrients. Cut them into ½-inch cubes. Place the cubed potatoes in a bowl of cold water to prevent browning while you work.
  2. Cook the bacon: Place 6 slices of thick-cut bacon in your cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat is rendered — about 8-10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble or chop it into bits. Leave about 2 tablespoons of bacon fat in the pot. If you have more, spoon some out. If you have less, add a tablespoon of butter.
  3. Sweat the aromatics: Add the diced onion to the hot bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent — about 5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Don’t let the garlic brown, or it’ll turn bitter.
  4. Make the roux: Sprinkle the ⅓ cup of flour over the onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes. The mixture will look thick and pasty — that’s good. Cook it just until it smells slightly nutty, but don’t let it darken.
  5. Add the liquids gradually: Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken — about 2 minutes. Then add the milk and heavy cream, whisking again. The base should be velvety with no lumps.
  6. Add the potatoes: Drain the potato cubes and add them to the pot. Stir in the salt, pepper, smoked paprika, and garlic powder. Bring the soup to a gentle simmer — not a rolling boil, or the dairy might curdle. Reduce the heat to medium-low and cook, uncovered, for 15-20 minutes, stirring occasionally. The potatoes should be tender when pierced with a fork.
  7. Mash some of the potatoes: Use your potato masher to gently mash about half of the potatoes right in the pot. Don’t go crazy — you want some chunks remaining for texture. If you prefer a completely smooth soup, use an immersion blender, but I like the rustic feel of the hand-mashed version.
  8. Add the cheese and sour cream: Remove the pot from the heat. Stir in 1 cup of shredded cheddar cheese and ½ cup of sour cream. Stir until the cheese is completely melted and the soup is smooth. Taste and adjust seasoning — you might want more salt or pepper.
  9. Serve immediately: Ladle the soup into bowls. Top with the crumbled bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve hot with crusty bread or oyster crackers.

Notes

For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use unsweetened oat milk, coconut cream, and dairy-free cheese. For vegetarian, skip the bacon and use vegetable broth with 2 tablespoons butter or olive oil. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup freezes well for up to 3 months.

Nutrition

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

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