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Loaded Baked Potato Soup with Bacon & Cheese Recipe

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A creamy, comforting loaded baked potato soup with crispy bacon, sharp cheddar cheese, and chunky potato pieces. Perfect for cold days and guaranteed to warm you up.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large russet potatoes (about 2½ pounds), scrubbed and cut into ½-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon cayenne pepper (or a dash of hot sauce)
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • ¼ cup fresh chives, chopped
  • Extra crispy bacon crumbles for topping

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven and set heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bits. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with reserved bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Add butter to the pot and let it melt completely. Sprinkle flour over the butter and onion mixture, then whisk constantly for 1-2 minutes until it forms a thick paste and turns pale golden.
  4. Build the broth: Slowly pour in chicken broth while whisking continuously. Whisk until smooth and slightly thickened, about 2-3 minutes. Add milk and heavy cream, still whisking. Bring to a gentle simmer (not a boil).
  5. Cook the potatoes: Add cubed potatoes, salt, pepper, smoked paprika, and cayenne (or hot sauce). Stir, reduce heat to low, cover, and simmer gently for 15-20 minutes until potatoes are tender when pierced with a fork.
  6. Thicken and finish: Use a potato masher to gently mash about half of the potatoes right in the pot. Stir in 1 cup of shredded cheddar cheese and ¼ cup of sour cream until melted and smooth. Taste and adjust seasoning.
  7. Serve and garnish: Ladle soup into bowls and top with remaining shredded cheese, a dollop of sour cream, crumbled bacon, and fresh chives. Serve immediately.

Notes

Don’t rush the roux; cook the flour for 1-2 minutes to avoid a raw taste. Cut potatoes evenly (½-inch cubes) for consistent cooking. Keep heat low after adding dairy to prevent curdling. Shred your own cheese for smooth melting. Taste and adjust seasoning gradually, as bacon and cheese add salt. For a dairy-free version, use unsweetened oat milk, vegan butter, and dairy-free cheddar. For gluten-free, use a 1:1 gluten-free flour blend. To freeze, leave out cheese and sour cream, then add fresh when reheating.

Nutrition

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

Find it online: https://milacook.com/loaded-baked-potato-soup-with-bacon-and-cheese-recipe/