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Creamy Loaded Baked Potato Soup

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A comforting, creamy baked potato soup loaded with smoky bacon, sharp cheddar, and fresh chives. Perfect for cozy nights and crowd-pleasing meals.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and diced
  • 6 strips bacon, chopped (or turkey bacon for lighter option)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (low-sodium recommended)
  • 1 1/2 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup chopped chives
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the chopped bacon in a large pot over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, avoiding browning.
  3. Sprinkle all-purpose flour over the onions and garlic, stirring constantly with a whisk or wooden spoon. Cook for 2 minutes to remove raw flour taste, ensuring it doesn’t burn.
  4. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes until potatoes are tender.
  5. Using an immersion blender, blend about half of the soup in the pot to create a creamy base while leaving some potato chunks for texture. Alternatively, blend half in batches in a regular blender and return to pot.
  6. Stir in whole milk and shredded cheddar cheese until melted and smooth. Heat gently without boiling to prevent curdling.
  7. Stir in sour cream and most of the cooked bacon, reserving some for garnish. Season with salt and freshly ground black pepper to taste.
  8. Ladle soup into bowls and garnish with reserved bacon and chopped chives. Optionally add extra shredded cheese or a dollop of sour cream on top.

Notes

For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. For vegetarian, use vegetable broth and omit bacon or replace with smoked paprika and fried mushrooms. To adjust thickness, add more milk or broth after resting. Avoid over-blending to keep texture. Reheat gently to maintain creaminess.

Nutrition

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

Find it online: https://evabakery.com/creamy-loaded-baked-potato-soup-recipe-easy-perfect-comfort-food/