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Loaded Baked Potato Soup: Easy Bacon Cheddar Recipe

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This loaded baked potato soup is everything you want from a cozy bowl of comfort — thick, creamy, loaded with crispy bacon and sharp cheddar, with those tender potato chunks that make every spoonful feel substantial. It’s the kind of soup that sticks to your ribs on a cold night and makes the whole house smell like Sunday dinner.

Ingredients

Scale
  • 5 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 1/2 pounds)
  • 6 slices thick-cut bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup half-and-half
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • Dash of hot sauce (optional)

Instructions

  1. Cook the bacon. Place chopped bacon in a cold Dutch oven or large pot. Turn heat to medium and cook, stirring occasionally, until crispy and fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pot. Reserve about 2 tablespoons of bacon fat.
  2. Sauté the aromatics. Add butter to the bacon fat in the pot and melt over medium heat. Add diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle flour over the onion mixture and stir constantly for about 2 minutes until it forms a thick paste.
  4. Add the liquid. Slowly pour in chicken broth while whisking continuously to prevent lumps. Then add milk and half-and-half, still whisking. Bring to a gentle simmer, stirring occasionally, until it starts to thicken slightly, about 3-4 minutes.
  5. Cook the potatoes. Add diced potatoes to the pot along with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.
  6. Thicken the soup. Once potatoes are tender, use a potato masher to gently mash about half the potatoes right in the pot, leaving some chunks for texture.
  7. Add the cheese and sour cream. Remove pot from heat. Gradually stir in 1 cup of shredded cheddar cheese and sour cream until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve it up. Ladle soup into bowls and top with reserved bacon, remaining cheddar cheese, a dollop of sour cream, and a sprinkle of green onions. Serve hot with crusty bread or oyster crackers on the side.

Notes

Don’t let the soup boil after adding dairy or it might curdle. If soup seems too thick, stir in a little extra milk or broth to thin it out. For best results, shred cheese from a block rather than using pre-shredded cheese. The soup thickens as it sits, so add liquid when reheating. For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch to thicken.

Nutrition

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

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