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Easy Loaded Baked Potato Soup with Bacon and Cheddar

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This creamy, velvety soup combines smoky bacon, sharp cheddar, and tender potatoes for the ultimate comfort food. Perfect for cozy nights, it comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 pounds), peeled and cubed into 1-inch pieces
  • 8 slices thick-cut bacon, chopped
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika (optional)
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, dollop of sour cream, fresh chives

Instructions

  1. Prep the potatoes (5 minutes): Peel the potatoes and cut them into 1-inch cubes. Place them in a bowl of cold water to prevent browning and remove excess starch.
  2. Cook the bacon (8-10 minutes): Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  3. Sauté the aromatics (5 minutes): Add the diced onion to the pot with the bacon fat. Cook over medium heat until soft and translucent, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux (2-3 minutes): Add butter to the pot and let it melt. Sprinkle flour over the onions and garlic, stirring constantly. Cook for 2-3 minutes until bubbly and golden.
  5. Add the liquids (5 minutes): Slowly pour in chicken broth while whisking continuously. Then add milk and heavy cream. Bring to a gentle simmer, stirring occasionally, until slightly thickened.
  6. Cook the potatoes (15-20 minutes): Drain the potato cubes and add them to the pot. Stir to combine. Bring back to a simmer, then reduce heat to medium-low. Cover and cook until potatoes are fork-tender, about 15-20 minutes.
  7. Mash the potatoes (2 minutes): Remove pot from heat. Use a potato masher to gently mash about half of the potatoes directly in the pot for a creamy but chunky texture.
  8. Add the cheese and sour cream (3 minutes): Return pot to low heat. Add shredded cheddar and sour cream, stirring constantly until cheese is fully melted and soup is smooth. Do not let it boil.
  9. Season and finish (2 minutes): Stir in salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning. If too thick, add a splash of milk or broth.
  10. Serve immediately: Ladle into bowls and top with crumbled bacon, extra cheddar, green onions, and a dollop of sour cream. Serve hot with crusty bread or oyster crackers.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Do not let the soup boil after adding cheese to prevent graininess. The soup thickens as it cools; add extra milk or broth when reheating. For make-ahead, stop after step 6, cool, refrigerate, then reheat and complete steps 7-10.

Nutrition

Keywords: loaded baked potato soup, bacon cheddar soup, easy potato soup, comfort food, cold weather soup, creamy soup

Find it online: https://lolaspoon.com/easy-loaded-baked-potato-soup-with-bacon-and-cheddar/