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Best Creamy Loaded Baked Potato Soup with Bacon

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This thick, creamy potato soup is loaded with bacon, cheddar, and chives, delivering all the comfort of a loaded baked potato in a bowl. Ready in about 45 minutes, it’s perfect for cozy nights and crowd-pleasing dinners.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 pounds russet potatoes, peeled and cut into 1-inch chunks (about 6 medium potatoes)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
  • 1/2 cup sour cream
  • Reserved bacon, crumbled (for topping)
  • 1/4 cup fresh chives, chopped (for topping)
  • Extra shredded cheddar cheese (for topping)
  • Extra sour cream (for topping)

Instructions

  1. Cook the bacon. Preheat your oven to 400°F. Line a baking sheet with foil and arrange the bacon strips in a single layer. Bake for 15-20 minutes until crispy, or cook in a skillet over medium heat for 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of the bacon fat if using the skillet method.
  2. Prep your vegetables. While the bacon cooks, dice your onion and mince the garlic. Peel the potatoes and cut them into rough 1-inch chunks.
  3. Sauté the aromatics. In your Dutch oven over medium heat, add the reserved bacon fat (or 2 tablespoons butter if you baked the bacon). Add the diced onion and cook for 4-5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Build the soup base. Pour in the chicken broth and add the potato chunks. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15-20 minutes, until the potatoes are fork-tender.
  5. Blend half the soup. Using an immersion blender, blend about half the soup right in the pot. You want some chunks remaining for texture. If using a regular blender, carefully transfer about 3 cups of the soup (mostly liquid and some potatoes) to the blender, blend until smooth, and return to the pot.
  6. Add the dairy. Reduce the heat to low. Stir in the butter until melted, then add the heavy cream and milk. Stir gently to combine. Let it warm through for 2-3 minutes, but don’t let it boil.
  7. Melt in the cheese. Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until completely melted. Then stir in the sour cream until smooth. Taste and season with salt and pepper.
  8. Serve immediately. Ladle into bowls and top with crumbled bacon, fresh chives, extra cheese, and a dollop of sour cream.

Notes

Don’t skip the bacon fat for extra smoky flavor. Grate your own cheese to avoid graininess. Keep heat low when adding dairy to prevent curdling. Season at the end after adding bacon and cheese. Soup can be made ahead and refrigerated for up to 5 days; flavors deepen overnight.

Nutrition

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

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