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Loaded Baked Potato Soup Recipe – Easy Cheddar Bacon Dinner

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This loaded baked potato soup is thick, creamy, and packed with cheddar, garlic, and crispy bacon. It’s a comforting, crowd-pleasing dinner that comes together quickly and tastes like it simmered all day.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), peeled and diced
  • 6–8 slices thick-cut bacon (about 6 oz), chopped
  • 1 medium yellow onion, diced
  • 4–5 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk (2% milk works in a pinch)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened (optional, but recommended)
  • 1/2 cup sour cream
  • 1 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • Chives or green onions, sliced thin (for garnish)

Instructions

  1. Place chopped bacon in a large soup pot or Dutch oven over medium heat. Cook, stirring occasionally, until crisp and browned (about 8-10 minutes). Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat in the pot. Once melted, add diced onion and cook, stirring often, until softened and translucent (about 4-5 minutes). Add minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Sprinkle flour over the onion and garlic mixture. Stir constantly for 1-2 minutes until the flour is fully incorporated and just starting to turn pale golden.
  4. Slowly pour in chicken broth, whisking to prevent lumps. Scrape up any browned bits from the bottom. Add milk and bring the mixture to a gentle simmer.
  5. Stir in diced potatoes, salt, and pepper. Cover the pot partially and simmer over medium-low heat for 18-22 minutes, stirring occasionally, until potatoes are very tender.
  6. Use a potato masher or immersion blender to puree about half the soup directly in the pot, leaving some potato chunks for texture. Taste and adjust seasoning if needed.
  7. Lower heat to low. Add cheddar cheese, cream cheese (if using), and sour cream. Stir until melted and fully combined. Do not let the soup boil at this point.
  8. Stir in half the cooked bacon, reserving the rest for topping. Ladle soup into bowls and garnish with reserved bacon and a generous sprinkle of chives or green onions.

Notes

For best results, use freshly grated cheddar cheese for smooth melting. Don’t overcook the potatoes to avoid a gluey texture. If the soup thickens as it sits, thin with a splash of warm milk before serving. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. For vegetarian, use vegetable broth and skip the bacon. Soup can be made ahead and reheats well; flavors improve overnight.

Nutrition

Keywords: loaded baked potato soup, cheddar bacon soup, easy potato soup, comfort food, creamy soup, weeknight dinner, family recipe, gluten-free option, vegetarian option, meal prep, freezer friendly

Find it online: https://norasfoods.com/loaded-baked-potato-soup-recipe-easy-cheddar-bacon-dinner/