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Creamy Loaded Baked Potato Soup Recipe Easy Homemade Bacon Cheddar Soup

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A comforting and creamy baked potato soup loaded with crispy bacon and sharp cheddar cheese, perfect for chilly evenings and cozy dinners.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and diced
  • 6 slices thick-cut bacon, diced
  • 1 ½ cups (170 grams) sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 950 ml) chicken broth (low sodium preferred)
  • 1 cup (8 fl oz / 240 ml) heavy cream
  • 3 tablespoons (45 grams) butter
  • 3 tablespoons (24 grams) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced (optional)

Instructions

  1. Cook the diced bacon in a large soup pot over medium heat until crispy and browned, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and melt. Stir in chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant but not browned.
  3. Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to cook out the raw flour taste.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Add diced potatoes, bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
  5. Optional: Use an immersion blender to blend about half the soup until smooth but still chunky, or mash some potatoes with a potato masher for texture.
  6. Lower heat to medium-low. Stir in shredded cheddar cheese and heavy cream gently until cheese melts fully and soup is creamy.
  7. Season with salt and freshly ground black pepper to taste. Stir in half of the cooked bacon, reserving the rest for garnish.
  8. Ladle soup into bowls and top with remaining bacon and sliced green onions if using.

Notes

If soup thickens too much upon standing, stir in a splash of broth or cream before reheating. Avoid overblending potatoes to prevent gluey texture. Use fresh shredded cheese for best melting. Season at the end to avoid over-salting. Bacon fat adds flavor, so cook bacon separately and reserve fat for sautéing.

Nutrition

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

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