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Creamy Loaded Baked Potato Soup Recipe with Crispy Bacon and Cheddar

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A warm, comforting bowl of creamy loaded baked potato soup with crispy bacon and sharp cheddar cheese, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and diced
  • 4 tablespoons (60 grams) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (30 grams) all-purpose flour
  • 4 cups (1 liter) chicken broth, low sodium preferred
  • 2 cups (480 ml) whole milk (or 2% or dairy-free alternative like oat milk)
  • 1/2 cup (120 grams) sour cream (or Greek yogurt)
  • 1 1/2 cups (170 grams) sharp cheddar cheese, shredded
  • 6 slices crispy bacon, chopped
  • 2 stalks green onions, thinly sliced
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic (about 10 minutes).
  2. Cook the chopped bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
  3. Add butter to the bacon fat in the pot. Once melted, add chopped onions and cook until translucent and fragrant, about 5 minutes. Stir in garlic and cook for 30 seconds more.
  4. Sprinkle flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out raw flour taste and form a light roux.
  5. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 15-20 minutes.
  6. Using an immersion blender, puree about half the soup in the pot to create a creamy base while leaving some potato chunks intact. If using a regular blender, cool slightly and blend half in batches, then return to pot.
  7. Stir in milk and sour cream until smooth. Warm gently over low heat without boiling.
  8. Gradually add shredded cheddar cheese, stirring until melted and smooth. Season with salt, black pepper, and optional smoked paprika or cayenne. Adjust seasoning to taste.
  9. Ladle soup into bowls and top with crispy bacon and sliced green onions.

Notes

If soup is too thick, add more milk or broth to reach desired consistency. Stir gently when adding cheese to prevent clumping. Use russet potatoes for best texture. For vegetarian option, omit bacon and use vegetable broth with smoked paprika or liquid smoke. For dairy-free, substitute milk and sour cream with plant-based alternatives.

Nutrition

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

Find it online: https://elaraeats.com/creamy-loaded-baked-potato-soup-recipe-with-crispy-bacon-and-cheddar/