Loaded Baked Potato Soup Recipe – Easy Creamy Bacon Cheddar
This creamy loaded baked potato soup is thick, rich, and packed with all the flavors of a classic loaded baked potato—crispy bacon, sharp cheddar, cool sour cream, and fresh green onions. It’s the ultimate comfort food for cold days, ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 6 strips of bacon, chopped
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth, low-sodium
- 2 cups whole milk
- 1 cup heavy cream
- 4 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 green onions, sliced
Instructions
- Cook the bacon: Place the chopped bacon in a Dutch oven or separate skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
- Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Add the butter to the pot and let it melt. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes until the mixture is pasty and golden.
- Add the liquids: Slowly pour in the chicken broth while whisking continuously. Whisk until smooth and slightly thickened, about 2-3 minutes. Then add the milk and heavy cream, whisking to combine.
- Cook the potatoes: Add the diced potatoes, salt, pepper, and smoked paprika (if using). Stir, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are fork-tender, stirring occasionally.
- Mash and finish: Use a potato masher to gently mash about half of the potatoes right in the pot. Stir in 1 cup of shredded cheddar cheese until fully melted. Taste and adjust seasoning.
- Serve and top: Ladle the soup into bowls. Top each bowl with remaining cheddar cheese, a dollop of sour cream, crispy bacon bits, and sliced green onions. Serve immediately.
Notes
Don’t skip the roux—it stabilizes the dairy and prevents curdling. Keep heat low after adding dairy to avoid separation. Shred your own cheese for smooth melting. Taste as you go; potatoes absorb salt. The soup thickens as it sits; thin with milk or broth when reheating. For gluten-free, use a gluten-free flour blend or cornstarch slurry. For slow cooker, cook bacon and aromatics on stovetop first, then transfer everything except dairy and cheese to slow cooker; cook on low 6-8 hours or high 3-4 hours, then stir in dairy and cheese.
Keywords: loaded baked potato soup, creamy potato soup, bacon cheddar soup, comfort food, easy soup recipe, winter soup