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Best Creamy Loaded Baked Potato Soup with Bacon & Cheddar

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This creamy loaded baked potato soup with bacon and cheddar is the ultimate comfort food—velvety, rich, and packed with smoky bacon, sharp cheddar, and tender potatoes. It’s easy to make in about 45 minutes and perfect for cold days, game day, or when you need a hug in a bowl.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Russet potatoes, peeled and diced into 1/2-inch cubes
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Toppings: extra shredded cheddar, crumbled bacon, sliced green onions, sour cream

Instructions

  1. Cook the bacon (8-10 minutes): Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2-3 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics (5-7 minutes): Add the butter to the pot with the bacon fat. Once melted, add the diced onion. Cook over medium heat, stirring occasionally, until the onion is soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute, just until fragrant.
  3. Make the roux (2 minutes): Sprinkle the flour over the onion mixture. Stir constantly for about 2 minutes until the flour is golden and absorbed.
  4. Add the liquids (5 minutes): Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk and heavy cream, still whisking. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it starts to thicken slightly.
  5. Cook the potatoes (15-20 minutes): Add the diced potatoes to the pot. Stir, bring back to a gentle simmer, then reduce heat to medium-low, cover, and cook until potatoes are tender (about 15-20 minutes). Stir occasionally.
  6. Mash some potatoes (2 minutes): Remove pot from heat. Use a potato masher to gently mash about half the potatoes right in the pot, leaving some chunks for texture.
  7. Add the cream cheese mixture (3 minutes): In a small bowl, combine the softened cream cheese with about 1 cup of the hot soup (mostly liquid). Whisk until smooth, then pour back into the pot and stir to incorporate.
  8. Add the cheese and sour cream (3-5 minutes): With the pot still off the heat, add the shredded cheddar cheese and sour cream. Stir gently until the cheese is completely melted and the soup is smooth.
  9. Season and finish (2 minutes): Taste and add salt and pepper as needed. Stir in about half the cooked bacon, reserving the rest for topping.
  10. Serve immediately: Ladle into bowls and top with reserved bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream. Serve hot with crusty bread or oyster crackers.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Let cream cheese come to room temperature before using. Do not boil after adding cheese to prevent graininess. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

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

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