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Creamy Loaded Baked Potato Soup with Bacon and Cheddar

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This creamy loaded baked potato soup with bacon and cheddar is the ultimate comfort food for cold weather, sick days, or any time you need a warm, satisfying meal. It’s like a loaded baked potato in a bowl, thick, rich, and studded with smoky bacon and sharp cheddar.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 2 cups sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened and cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 green onions, thinly sliced (for garnish)
  • Extra shredded cheddar and crumbled bacon (for topping)

Instructions

  1. Cook the bacon: Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook until the bacon is crispy and the fat has rendered, about 6-8 minutes. Flip the bacon halfway through for even cooking. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble or chop it into small pieces. Leave the rendered bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes. The mixture will look pasty and smell slightly nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk and heavy cream, continuing to whisk. Bring the mixture to a gentle simmer.
  5. Cook the potatoes: Add the diced potatoes, salt, black pepper, smoked paprika, and cayenne pepper (if using). Stir everything together. Reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally.
  6. Add the cream cheese and cheddar: Remove the pot from the heat. Add the softened cream cheese chunks and 1.5 cups of the shredded cheddar cheese. Stir gently until both cheeses are completely melted and the soup is smooth and creamy.
  7. Thicken the soup (optional): If you prefer a thicker soup, use a potato masher to gently mash some of the potatoes right in the pot. I usually give it about 5-6 gentle presses. If you want a completely smooth soup, use an immersion blender.
  8. Taste and adjust: Taste the soup and adjust the seasoning. You might need more salt or pepper depending on your bacon and cheese.
  9. Serve: Ladle the soup into bowls. Top with the remaining shredded cheddar, crumbled bacon, and sliced green onions. Serve immediately while hot and creamy.

Notes

Don’t rush the roux; cook the flour for 1-2 minutes to eliminate raw taste. Shred your own cheese for smooth melting. Keep the heat gentle to prevent dairy from scorching or separating. Season in layers for deeper flavor. Let the soup rest for 5-10 minutes before serving for better flavor melding. Always remove the pot from heat before adding cheese to avoid clumping.

Nutrition

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

Find it online: https://milaspoon.com/creamy-loaded-baked-potato-soup-with-bacon-and-cheddar/