Loaded Baked Potato Soup with Cheddar and Bacon

Loaded Baked Potato Soup with Cheddar and Bacon is the very definition of comfort in a bowl. It’s creamy, cheesy, hearty, and full of rich flavors — just like the classic loaded baked potato, but in a spoonable form. Each bite combines fluffy potatoes, melted cheddar cheese, crispy bacon, and fresh green onions in a luxuriously creamy soup base that’s both satisfying and soul-warming.

This soup is perfect for cold evenings, family dinners, or when you simply crave something hearty and indulgent. The smoky bacon adds depth, the cheddar gives richness, and the potatoes bring that comforting earthiness we all love. It’s a recipe that feels like a hug from the inside out — simple to make, yet so flavorful that it’s bound to become a household favorite.

Why I Love This Recipe

I absolutely adore this recipe because it takes everything I love about a classic baked potato — the crisp bacon, creamy sour cream, melty cheese, and chives — and transforms it into a warm, velvety soup. It’s decadent but approachable, rich yet cozy, and every spoonful is a perfect balance of creamy and crunchy textures.

It’s also a crowd-pleaser — whether you’re serving it to family, friends, or guests, everyone goes back for seconds. Plus, it’s a great way to use leftover baked or boiled potatoes, making it both economical and practical.

Why It’s a Must-Try Dish

• Comfort food classic: Perfect for chilly days or cozy weekends.
• Rich & cheesy: Made with real cheddar for deep flavor.
• Bacon lover’s dream: Crispy bits throughout and on top!
• One-pot meal: Simple and hearty with minimal cleanup.
• Customizable: Can be made lighter or vegetarian-friendly.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings & Nutritional Info

• Servings: 4–6 bowls
• Calories per Serving: ~480 kcal

(Calories vary depending on toppings and portion size.)

Cuisine & Course

• Cuisine: American Comfort Food
• Course: Main Course / Soup

Ingredients

For the Soup Base:

• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 4 cups russet potatoes, peeled and diced
• Salt and black pepper, to taste

For Creamy Finish:

• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• 2 green onions (scallions), sliced

Optional Garnishes:

• Extra crispy bacon bits
• Extra cheddar cheese
• Chopped chives or scallions
• Sour cream dollop
• Sprinkle of paprika

Simple Cooking Directions

1. Cook bacon until crispy, set aside.
2. Sauté onion and garlic in butter.
3. Stir in flour to create a roux.
4. Add broth, milk, and potatoes; simmer until tender.
5. Mash some potatoes for thickness, then stir in cheese, sour cream, and bacon.
6. Garnish with toppings and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
2. Remove bacon and set aside on a paper towel-lined plate.
3. Reserve about 1 tbsp of bacon fat in the pot (for extra flavor).

Step 2: Make the Soup Base

1. Add butter to the pot and let it melt.
2. Add chopped onion and garlic, sautéing until soft and fragrant (about 3–4 minutes).
3. Sprinkle in flour and stir well to create a roux. Cook for about 1 minute to remove the raw flour taste.

Step 3: Add Liquids and Potatoes

1. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
2. Add milk and diced potatoes.
3. Season with salt and pepper, then bring to a gentle boil.
4. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until potatoes are soft.

Step 4: Mash for Thickness

1. Use a potato masher to mash some of the potatoes directly in the pot (leave some chunks for texture).
2. Stir well to create a thick, creamy consistency.

Step 5: Add Creamy Goodness

1. Stir in sour cream and shredded cheddar cheese until fully melted and smooth.
2. Add half of the cooked bacon and mix it in.
3. Taste and adjust seasoning with salt and pepper.

Step 6: Serve and Garnish

1. Ladle soup into warm bowls.
2. Top with extra bacon, cheddar, scallions, and a dollop of sour cream.
3. Sprinkle with paprika or chives for color.

How to Serve

• Serve hot in deep bowls with crusty garlic bread or buttered rolls.
• Pair with a simple green salad to balance the richness.
• For an indulgent twist, serve in bread bowls!

Additional Recipe Tips

• For extra creaminess, replace part of the milk with heavy cream.
• Use leftover baked potatoes for a deeper flavor.
• Always grate your own cheese — pre-shredded varieties often don’t melt smoothly.
• For a lighter version, use turkey bacon and low-fat milk.
• Add a touch of smoked paprika for a subtle smoky flavor.

Variations

1. Broccoli Cheddar Twist: Add steamed broccoli florets.
2. Loaded Sweet Potato Soup: Substitute sweet potatoes for a slightly sweet version.
3. Vegetarian Version: Skip bacon and use vegetable broth.
4. Spicy Kick: Add diced jalapeños or a dash of hot sauce.
5. Seafood Style: Mix in small shrimp or crab meat for a coastal flavor.

Freezing and Storage

• Refrigeration:
  Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or broth.
• Freezing:
  Can be frozen for up to 2 months, but note: soups with dairy may separate slightly. Stir well after reheating.
  (Tip: Freeze before adding sour cream and cheese, then stir those in after thawing.)

Special Equipment Needed

• Large soup pot or Dutch oven
• Whisk (for smooth roux)
• Potato masher
• Ladle for serving

Conclusion

Loaded Baked Potato Soup with Cheddar and Bacon is a rich, satisfying dish that’s perfect for warming up your soul. Each bowl delivers creamy potato goodness, cheesy indulgence, and the irresistible crunch of smoky bacon.

It’s comfort food at its finest — simple to prepare, endlessly comforting, and guaranteed to make everyone at the table happy. Whether you serve it as a hearty lunch, a cozy dinner, or the star of a family gathering, this soup will never disappoint.

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Loaded Baked Potato Soup with Cheddar and Bacon

Author: Anna Williams Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 480 kcal

Description

Loaded Baked Potato Soup with Cheddar and Bacon is the very definition of comfort in a bowl. It’s creamy, cheesy, hearty, and full of rich flavors — just like the classic loaded baked potato, but in a spoonable form. Each bite combines fluffy potatoes, melted cheddar cheese, crispy bacon, and fresh green onions in a luxuriously creamy soup base that’s both satisfying and soul-warming.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup Base:

• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 4 cups russet potatoes, peeled and diced
• Salt and black pepper, to taste

For Creamy Finish:

• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• 2 green onions (scallions)

Optional Garnishes:

• Extra crispy bacon bits
• Extra cheddar cheese
• Chopped chives or scallions
• Sour cream dollop
• Sprinkle of paprika

Instructions

1. Step 1: Cook the Bacon : In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and set aside on a paper towel-lined plate. Reserve about 1 tbsp of bacon fat in the pot (for extra flavor).
2. Step 2: Make the Soup Base : Add butter to the pot and let it melt. Add chopped onion and garlic, sautéing until soft and fragrant (about 3–4 minutes). Sprinkle in flour and stir well to create a roux. Cook for about 1 minute to remove the raw flour taste.
3. Step 3: Add Liquids and Potatoes : Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add milk and diced potatoes. Season with salt and pepper, then bring to a gentle boil. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until potatoes are soft.
4. Step 4: Mash for Thickness : Use a potato masher to mash some of the potatoes directly in the pot (leave some chunks for texture). Stir well to create a thick, creamy consistency.
5. Step 5: Add Creamy Goodness : Stir in sour cream and shredded cheddar cheese until fully melted and smooth. Add half of the cooked bacon and mix it in. Taste and adjust seasoning with salt and pepper.
6. Step 6: Serve and Garnish : Ladle soup into warm bowls. Top with extra bacon, cheddar, scallions, and a dollop of sour cream. Sprinkle with paprika or chives for color.

Keywords: Loaded Baked Potato Soup with Cheddar and Bacon