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Creamy Loaded Baked Potato Soup Recipe with Crispy Bacon and Cheddar

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A cozy, creamy baked potato soup loaded with crispy bacon and sharp cheddar cheese, perfect for warming up on cold winter days.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds), peeled and diced
  • 6–8 thick-cut bacon strips
  • 1 ½ cups shredded sharp cheddar cheese (about 5.3 oz)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (1 quart), low sodium preferred
  • 1 cup heavy cream (8 fl oz)
  • 2 tablespoons unsalted butter (1 oz), softened
  • 2 tablespoons all-purpose flour (0.56 oz)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh chives or green onions, for garnish
  • Sour cream (optional, for serving)

Instructions

  1. Place bacon strips in a cold large heavy-bottomed pot over medium heat. Cook until crispy, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Leave about 1–2 tablespoons of bacon fat in the pot.
  2. Add chopped onion to the bacon fat and cook over medium heat for 5 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  3. Stir in butter until melted, then sprinkle flour over the onions and garlic. Cook while stirring for about 2 minutes to remove raw flour taste and create a thick base.
  4. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 15–20 minutes or until potatoes are tender when pierced with a fork.
  5. Using an immersion blender, puree about half the soup directly in the pot, leaving some potato chunks for texture. If using a regular blender, carefully transfer half the soup in batches and blend until smooth.
  6. Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring frequently, until cheese is melted and soup is creamy and smooth. Season with salt and freshly ground black pepper to taste. Add a splash of broth or milk if soup is too thick.
  7. Ladle soup into bowls, crumble crispy bacon over the top, and sprinkle with chopped chives or green onions. Add a dollop of sour cream if desired.

Notes

Do not boil rapidly after adding cream or cheese to prevent curdling. Use low heat and stir gently. Save some bacon fat to sauté onions for added smoky flavor. For gluten-free, substitute flour with gluten-free flour or cornstarch. For dairy-free, use coconut milk and dairy-free cheese alternatives. Puree only half the soup to keep texture.

Nutrition

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

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