Introduction

There’s nothing quite like a steaming bowl of Loaded Baked Potato Soup with Bacon and Cheese on a chilly day. Creamy, rich, and packed with the flavors of baked potatoes, smoky bacon, and melty cheddar cheese, this soup is essentially everything you love about a loaded baked potato—served in a spoonable, cozy form.

This dish is the definition of comfort food. It combines the heartiness of potatoes, the smokiness of crispy bacon, the sharp bite of cheddar cheese, and the freshness of green onions, all tied together in a velvety base. It’s indulgent but deeply satisfying, making it one of those recipes that everyone at the table will ask for again and again.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of hearty and comforting. The potatoes make it filling, the bacon adds a savory crunch, and the cheese melts beautifully into the creamy base for richness. Every spoonful tastes like a hug in a bowl.

Another reason I love it is its versatility—you can enjoy it as a complete meal on its own, serve it with a salad or bread, or even make it a starter for a cozy dinner party. Plus, it’s a recipe that makes people feel cared for—it has that nostalgic, home-cooked warmth that brings everyone together.

Why It’s a Must-Try Dish

• Combines all the flavors of a classic loaded baked potato in soup form.
• Perfect for cold nights, family dinners, or game-day gatherings.
• Easy to customize with toppings like sour cream, scallions, or even extra veggies.
• A crowd-pleaser that feels indulgent but approachable.
• It’s restaurant-worthy comfort food you can easily make at home.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6 bowls
• Calories per serving: ~480 kcal

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: American Comfort Food

Ingredients

For the Soup:

• 4 large russet potatoes, baked, peeled, and diced
• 6 slices thick-cut bacon, cooked and crumbled
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk (or half-and-half for richer soup)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp smoked paprika (optional, for depth)
• Salt and freshly ground black pepper to taste

For Garnish:

• Extra shredded cheddar cheese
• Crumbled bacon
• Chopped green onions or chives
• A dollop of sour cream

Cooking Directions

1. Cook Bacon: Fry bacon in a Dutch oven until crispy. Remove and set aside, leaving drippings.
2. Sauté Aromatics: Add butter, onions, and garlic to bacon drippings. Cook until softened.
3. Make Roux: Stir in flour, cooking for 1–2 minutes to form a thick base.
4. Add Liquids: Slowly whisk in chicken broth and milk, stirring until smooth.
5. Add Potatoes: Stir in baked potato chunks. Simmer for 15 minutes.
6. Mash Slightly: Use a potato masher for a creamier texture, leaving some chunks.
7. Finish Soup: Stir in cheddar cheese, sour cream, smoked paprika, salt, and pepper.
8. Add Bacon: Stir in half of the bacon (reserve rest for garnish).
9. Serve: Ladle into bowls and garnish with cheese, bacon, and green onions.

Step-by-Step Preparation Method

1. Bake Potatoes: Bake russet potatoes at 400°F (200°C) for 50–60 minutes, then peel and dice.
2. Cook Bacon: In Dutch oven, cook bacon until crisp. Drain on paper towels.
3. Start Soup Base: Add butter, onions, and garlic to drippings; cook until soft.
4. Thicken with Roux: Stir in flour and cook briefly.
5. Simmer Soup: Add broth and milk, then diced potatoes. Simmer gently.
6. Mash & Cream: Lightly mash potatoes in pot, then stir in cheese and sour cream.
7. Combine: Stir in half the bacon; season with paprika, salt, and pepper.
8. Serve: Garnish with bacon, cheese, sour cream, and green onions.

How to Serve

• Serve piping hot with garnishes for a “loaded” look.
• Pair with garlic bread, cornbread, or a light salad.
• For extra indulgence, serve in a bread bowl.

Recipe Tips

• Bake potatoes ahead of time to save time.
• For extra creaminess, blend part of the soup and stir it back in.
• Don’t skip sour cream—it gives tang and balances richness.
• Sharp cheddar works best—it cuts through the creaminess.

Variations

• Vegetarian Version: Skip bacon; use veggie broth. Add roasted broccoli or mushrooms.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce.
• Broccoli-Cheddar Fusion: Stir in steamed broccoli for added nutrition.
• Extra Hearty: Mix in cooked shredded chicken or ham.
• Lighter Option: Use low-fat milk and turkey bacon.

Freezing and Storage

• Refrigeration: Store in airtight container for up to 3 days.
• Freezing: Potato soups don’t freeze well due to texture changes. If freezing, do so before adding sour cream and cheese. Add those after reheating.

Special Equipment Needed

• Dutch oven or large soup pot
• Potato masher (or immersion blender if you like smoother soup)
• Ladle

FAQ

Q1: Can I use leftover baked potatoes?
Yes! This recipe is perfect for repurposing baked potatoes.

Q2: Can I make this in a slow cooker?
Yes—add everything except sour cream, cheese, and bacon. Cook on low 6 hours, then stir in finishing ingredients before serving.

Q3: How can I make it gluten-free?
Use cornstarch slurry instead of flour to thicken.

Q4: Can I skip the sour cream?
Yes, but it adds tang. Substitute with plain Greek yogurt.

Conclusion

Loaded Baked Potato Soup with Bacon and Cheese is the ultimate comfort dish—creamy, rich, and filled with the flavors of a fully loaded baked potato. With crispy bacon, melted cheddar, and hearty potatoes, it’s a bowl of pure happiness that’s perfect for family dinners, gatherings, or anytime you need a warming, indulgent meal.

Once you try it, this soup is sure to become a staple in your kitchen—a cozy classic that never goes out of style.