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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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This creamy, indulgent loaded baked potato soup with bacon and cheddar is a comforting bowl of pure magic. Roasted potatoes, crispy bacon, and sharp cheddar come together in a velvety soup that tastes like a loaded baked potato in liquid form.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 medium russet potatoes (about 2 pounds), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons reserved bacon fat (or olive oil)
  • 1/2 teaspoon salt (for potatoes)
  • 1/4 teaspoon black pepper (for potatoes)
  • Extra shredded cheddar cheese (for topping)
  • Crumbled cooked bacon (from the 6 strips)
  • 2 green onions, sliced
  • Sour cream (for topping)
  • Fresh chives, chopped (optional)

Instructions

  1. Cook the bacon: Place 6 strips of bacon in a cold, large skillet or Dutch oven. Cook over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop. Reserve 2 tablespoons of bacon fat for roasting potatoes.
  2. Roast the potatoes: Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss diced potatoes with 2 tablespoons reserved bacon fat, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until golden brown and tender. Set aside 1 cup for garnish.
  3. Sauté aromatics: In the same Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Make the roux: Sprinkle 1/4 cup flour over the onion and garlic. Stir constantly for 1-2 minutes until flour is incorporated and light golden.
  5. Build the soup base: Slowly pour in 4 cups chicken broth while whisking. Add 2 cups whole milk and 1 cup heavy cream, whisking until smooth. Bring to a gentle simmer over medium heat, stirring occasionally. Do not boil.
  6. Add potatoes and cream cheese: Add remaining roasted potatoes (save 1 cup for garnish) to the pot. Stir in 4 ounces softened cream cheese until melted. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  7. Blend the soup: Remove from heat. Use an immersion blender to blend until smooth. For chunkier texture, blend only half. If using a regular blender, work in batches, filling no more than halfway, and let steam escape.
  8. Add cheese and seasonings: Return pot to low heat. Gradually add 2 cups shredded sharp cheddar, stirring until melted. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Taste and adjust seasoning.
  9. Serve and garnish: Ladle soup into bowls. Top with reserved crispy roasted potatoes, crumbled bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

Don’t skip roasting the potatoes for deep flavor. Shred your own cheese for smooth melting. Add cheese over low heat to prevent seizing. Use low-sodium broth and adjust salt at the end. Do not boil after adding dairy to avoid curdling. Soup thickens as it sits; add milk or broth when reheating.

Nutrition

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

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