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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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A thick, creamy soup packed with crispy bacon, sharp cheddar, tender potato chunks, and a swirl of sour cream. Perfect for cozy nights, this comforting soup comes together in about 45 minutes using simple ingredients.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 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 ½-inch cubes (about 6 medium potatoes)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese, softened and cut into small cubes
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • For Toppings (optional): extra shredded cheddar cheese, crumbled bacon, chopped green onions or chives, a dollop of sour cream, fresh cracked black pepper

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered—about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot (discard the rest or save it for another use).
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent—about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Don’t let the garlic burn or it’ll turn bitter.
  3. Add the potatoes and broth: Pour in the chicken broth, then add the cubed potatoes, salt, pepper, and smoked paprika if using. Stir everything together. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to pierce a cube easily with a fork.
  4. Make the roux: While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This gets rid of the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens slightly. Remove from heat.
  5. Mash some potatoes: Once the potatoes are tender, use a potato masher to lightly mash about half of them right in the pot. You want some chunks remaining for texture. If you prefer a smoother soup, mash more. If you like it really chunky, mash less. There’s no wrong answer here.
  6. Combine everything: Pour the milk mixture into the pot and stir to combine. Add the cubed cream cheese and stir until it’s fully melted and incorporated. This takes about 2-3 minutes. The soup will look a little thin at this point—don’t worry, it’ll thicken as it simmers.
  7. Add the cheese and sour cream: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it’s melted and smooth. Then stir in the sour cream. Taste and adjust seasoning—you might want more salt or pepper. Be careful not to let the soup boil at this point, or the dairy could curdle.
  8. Finish and serve: Ladle the soup into bowls. Top with reserved bacon, extra shredded cheddar, chopped green onions, and a dollop of sour cream if you’re feeling extra cozy. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that can make the soup grainy. Reserve about a cup of potato cubes before mashing to ensure chunky texture. Keep heat on low when adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk when reheating. Flavors improve after a day in the fridge.

Nutrition

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

Find it online: https://coracooks.com/easy-loaded-baked-potato-soup-with-bacon-and-cheddar/