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Best Loaded Baked Potato Soup with Bacon & Cheddar

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This creamy, indulgent soup combines all the flavors of a loaded baked potato—crispy bacon, sharp cheddar, cool sour cream, and fresh chives—in a bowl of pure comfort. A clever technique of blending some of the potatoes into the broth creates a silky, luxurious texture without relying on heavy cream.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 large russet potatoes, peeled and diced into ½-inch cubes (about 2½ pounds)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • ¼ cup crispy bacon crumbles (for topping)
  • ½ cup sharp cheddar cheese, shredded (for topping)
  • ¼ cup sour cream (for topping)
  • 3 tablespoons fresh chives, chopped (for topping)
  • Freshly cracked black pepper (for finishing)

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate. Once cool, crumble into small pieces.
  2. Sauté the aromatics: Pour off all but 2 tablespoons of bacon fat. Add diced onion and cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for 30 seconds more.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes until the mixture is thick and pasty and smells slightly nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Then add milk, whisking until smooth.
  5. Add potatoes and seasonings: Stir in diced potatoes, smoked paprika, garlic powder, cayenne (if using), and a generous pinch of black pepper. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes until potatoes are fork-tender.
  6. Thicken the soup: Scoop out about 2 cups of cooked potato pieces and transfer to a blender. Add about ½ cup of broth from the pot. Blend until smooth. Pour back into the pot and stir well.
  7. Add cheese and sour cream: Reduce heat to low. Add shredded cheddar cheese and sour cream, stirring gently until melted and incorporated. Do not let the soup boil. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately: Ladle into bowls and top with reserved bacon crumbles, extra shredded cheddar, a dollop of sour cream, fresh chives, and a crack of black pepper.

Notes

For a gluten-free version, skip the flour roux and blend half the soup after cooking, or use a cornstarch slurry. For a vegetarian version, omit bacon and sauté onions in butter with smoked paprika; use vegetable broth. The soup thickens as it cools; thin with warm milk or broth if needed. For best results, shred your own cheese and avoid boiling after adding dairy.

Nutrition

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

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