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Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar

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A rich and velvety baked potato soup loaded with crispy bacon and sharp cheddar, perfect for cozy cold days. This comforting soup balances creamy texture with hearty potato chunks and smoky flavors.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1½ cups (170g) sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 stalks green onions, sliced (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Remove bacon bits with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot and discard the rest.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion and garlic mixture, stirring constantly for 2-3 minutes to cook out the raw flour taste and thicken the base.
  4. Slowly whisk in chicken broth, ensuring no lumps form. Add diced potatoes and bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are fork-tender, about 15-20 minutes.
  5. Using an immersion blender, puree about half of the soup in the pot, leaving some potato chunks for texture. If using a regular blender, blend half in batches and return to pot.
  6. Lower heat to medium-low. Slowly stir in heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Avoid boiling after adding cheese.
  7. Stir in half of the crispy bacon bits. Serve hot, topped with remaining bacon, sliced green onions, and a dollop of sour cream if desired.

Notes

If soup is too thick, add more broth or cream to adjust consistency. Partial blending is key to maintain texture. Cook roux until lightly golden to avoid raw flour taste. Keep heat low when adding cheese to prevent clumping. Leftovers store well in fridge for up to 3 days; reheat gently and add broth or cream if needed. For freezing, omit cheese and cream, add fresh when reheating.

Nutrition

Keywords: baked potato soup, creamy soup, bacon soup, cheddar cheese soup, comfort food, cold weather recipe, easy soup recipe

Find it online: https://evabake.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-cheddar-perfect-for-cold-days/