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Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar Made Easy

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A comforting and hearty soup that combines the flavors of baked potatoes, crispy bacon, and sharp cheddar in a creamy broth. Perfect for cozy evenings and quick weeknight dinners.

Ingredients

Scale
  • 4 medium russet potatoes, baked or roasted
  • 6 strips bacon, cooked crisp and chopped
  • 1 ½ cups sharp cheddar cheese, shredded fresh
  • 3 tablespoons unsalted butter, softened
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 tablespoons all-purpose flour
  • ½ cup sour cream (optional)
  • 2 green onions, sliced thinly for garnish
  • Salt and pepper to taste
  • Optional toppings: extra shredded cheddar, crispy bacon bits, chives, sour cream

Instructions

  1. Preheat oven to 400°F (200°C). Prick 4 medium russet potatoes with a fork and bake directly on the oven rack or a baking sheet for 45-50 minutes until tender. Let cool slightly, peel, and roughly chop.
  2. Cook 6 strips of bacon in a soup pot or skillet over medium heat until crisp, about 8-10 minutes. Transfer bacon to paper towel-lined plate and crumble once cooled. Reserve 2 tablespoons of bacon fat in the pot.
  3. Add 3 tablespoons unsalted butter to the bacon fat over medium heat. Once melted, add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
  4. Sprinkle 3 tablespoons all-purpose flour over onions and garlic. Stir constantly for 2 minutes to cook the flour and thicken the soup.
  5. Gradually whisk in 4 cups low-sodium chicken broth to avoid lumps. Add 1 cup whole milk and ½ cup heavy cream. Bring to a gentle simmer and let thicken for about 5 minutes.
  6. Stir in chopped baked potatoes. Mash some potatoes in the pot with a potato masher or fork to create a creamy base with texture. Simmer gently for 10 minutes.
  7. Lower heat and stir in shredded sharp cheddar cheese in batches, allowing it to melt fully before adding more. Fold in ½ cup sour cream for extra richness. Season with salt and pepper to taste.
  8. Stir in crispy bacon bits, reserving some for topping. Heat through until warm and melty. Serve hot garnished with sliced green onions, extra cheddar, and bacon bits if desired.

Notes

Bake potatoes instead of boiling for better flavor. Use freshly shredded cheese for best melting. Add cheese gradually over low heat to avoid clumping. Reserve bacon fat for sautéing aromatics to add smoky depth. Adjust soup thickness with milk or broth as needed. Soup thickens when cooled; thin with liquid when reheating. Can be made dairy-free or vegetarian with substitutions.

Nutrition

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

Find it online: https://novanosh.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-cheddar-made-easy/