Loaded Baked Potato Soup with Bacon and Cheddar
This loaded baked potato soup is thick, creamy, and packed with russet potatoes, sharp cheddar, and crispy bacon. The ultimate comfort food in a single bowl.
When the temperature drops, nothing hits the spot quite like a bowl of loaded baked potato soup. This version skips the thin, watery broth in favor of a velvety, steakhouse-style base that feels like a warm hug.
The secret to a truly creamy baked potato soup is using starchy russets and mashing just half of them into the broth. This creates a thick consistency without losing those satisfying chunks of tender potato. It is essentially a potato soup with bacon and cheddar that doesn't hold back on the toppings.
We start by rendering the bacon fat to sauté our aromatics, ensuring every spoonful has a smoky depth. Finish it with a dollop of cold sour cream and fresh chives to cut through the richness.
Ingredients
The Soup Base
- 6 large russet potatoes (about 1.8 kg), peeled and cut into 1-inch cubes
- 8 slices thick-cut bacon, chopped
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup (32g) all-purpose flour
- 4 cups (950ml) chicken or vegetable broth
- 2 cups (475ml) whole milk
- 1/2 cup (120g) sour cream
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
The Loaded Toppings
- 1 1/2 cups (170g) sharp cheddar cheese, shredded
- 1/4 cup fresh chives, thinly sliced
- Additional sour cream for serving
Instructions
- 1
Place the chopped bacon in a large Dutch oven over medium heat and cook until crisp and the fat has rendered.
- 2
Remove the bacon bits with a slotted spoon and drain on paper towels, leaving about 3 tablespoons of fat in the pot.
- 3
Add the diced onion to the pot and sauté for 5 minutes until translucent, then stir in the garlic and cook for 1 minute more.
- 4
Whisk in the flour and cook for 2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
- 5
Slowly pour in the chicken broth and milk, whisking vigorously to incorporate the flour and prevent lumps.
- 6
Add the cubed potatoes, salt, and pepper to the pot and bring the liquid to a gentle boil.
- 7
Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
- 8
Use a potato masher to smash about half of the potatoes directly in the pot to thicken the soup while leaving the rest chunky.
- 9
Stir in the sour cream and 1 cup of the shredded cheddar cheese until melted and smooth.
- 10
Taste and adjust seasoning with extra salt or pepper if needed.
- 11
Ladle the soup into bowls and top generously with the reserved crispy bacon, remaining cheddar, and fresh chives.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 22 g
- Carbs
- 56 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 1120 mg
Tips
- → Avoid waxy potatoes like red or Yukon Gold for this specific recipe; russets have the high starch content needed to create that signature thick texture.
- → Always grate your cheddar cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your soup grainy when it melts.
- → If the soup becomes too thick upon standing, whisk in a splash of milk or broth to loosen it back up before serving.
FAQ
Can I make this loaded baked potato soup in a slow cooker?
Yes. Add potatoes, broth, onion, and garlic to the slow cooker and cook on low for 6-7 hours. Mash, then stir in the flour (mixed with a little milk), sour cream, and cheese at the end, cooking for another 30 minutes on high to thicken.
Why does my potato soup have a gluey texture?
This usually happens if you overwork the potatoes with a blender or food processor. Stick to a hand masher to keep the starch molecules intact for a creamy, not gummy, finish.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk to restore the creamy consistency.
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