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Easy Loaded Baked Potato Soup Recipe (Best with Bacon & Cheddar)

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This creamy, smoky loaded baked potato soup comes together in about 30 minutes with simple ingredients like potatoes, bacon, and cheddar. It’s the perfect weeknight comfort food that tastes like a hug in a bowl.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds)
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • 3 stalks green onions, sliced for garnish

Instructions

  1. Cook the bacon. Place the bacon strips in a cold Dutch oven and turn the heat to medium. Cook slowly, flipping once, until crispy and the fat has rendered—about 6 to 8 minutes. Transfer to a paper towel-lined plate and let cool. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of rendered fat in the pot and discard the rest.
  2. Sauté the aromatics. Add the butter to the pot with the reserved bacon fat and melt over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the onions and garlic and stir constantly for 1 to 2 minutes until the mixture forms a thick paste that starts to turn golden.
  4. Add the broth and potatoes. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pot. Add the whole potatoes (no need to peel or chop) and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are tender when pierced with a fork.
  5. Mash the potatoes. Remove the pot from the heat. Using a potato masher, mash the potatoes right in the pot until you reach your desired consistency (leave some chunks for texture or mash completely smooth).
  6. Add the dairy. Stir in the milk and heavy cream until combined. Return the pot to medium-low heat and warm through, but do not let it boil.
  7. Melt in the cheese and sour cream. Remove the pot from the heat. Add the shredded cheddar cheese and sour cream, stirring until the cheese is completely melted and the soup is smooth. Taste and adjust salt and pepper as needed.
  8. Serve and garnish. Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.

Notes

For a gluten-free version, skip the flour and stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water at the end, then simmer for a minute until thickened. Always grate your own cheese for smooth melting. Avoid boiling after adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk when reheating if needed.

Nutrition

Keywords: loaded baked potato soup, bacon cheddar soup, easy potato soup, weeknight dinner, comfort food

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