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Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar – Easy Homemade Comfort Food

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A rich and comforting baked potato soup loaded with crispy bacon, sharp cheddar cheese, and creamy texture, perfect for cozy dinners and cold nights.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6–8 slices bacon strips, chopped
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low sodium recommended)
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions (optional, for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp, about 8-10 minutes. Remove bacon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the pot; discard or save the rest.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour over the onion and garlic mixture and stir constantly for 2 minutes to cook out the raw taste.
  4. Pour in chicken broth and stir well, scraping the bottom to loosen browned bits. Add diced potatoes, bring to a boil, then reduce heat to simmer. Cook uncovered for 15-20 minutes until potatoes are tender.
  5. Using an immersion blender, puree about half the soup until smooth but still a bit chunky. If using a regular blender, carefully blend half the soup in batches and return to pot.
  6. Slowly add heavy cream and shredded cheddar cheese, stirring until melted and fully incorporated. Season with salt and black pepper to taste.
  7. Chop half the cooked bacon and stir into the soup. Save the rest for garnish. Warm the soup gently for 5 more minutes, stirring occasionally. Avoid boiling once cream and cheese are added.
  8. Ladle soup into bowls, top with remaining bacon, chopped green onions, and a dollop of sour cream if desired.

Notes

Do not skip cooking the flour with butter and aromatics to avoid lumps and gluey texture. Blend soup in short pulses with immersion blender fully submerged to avoid splatter. Season generously with salt and pepper. Add cheese off heat or on very low to prevent clumping. Reserve some bacon for garnish to add texture contrast. For gluten-free, replace flour with cornstarch. For vegetarian, omit bacon and use vegetable broth with smoked paprika or liquid smoke.

Nutrition

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

Find it online: https://jodierecipes.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-cheddar-easy-homemade-comfort-food/