Baked Potato Soup with Cheese and Bacon is the ultimate comfort food that captures everything people love about a loaded baked potato and transforms it into a warm, creamy bowl of soup. Rich, hearty, and deeply satisfying, this soup combines fluffy baked potatoes, crispy bacon, melted cheese, and a smooth, velvety base that feels indulgent yet familiar.

It’s inspired by classic American comfort cuisine and is perfect for chilly evenings, cozy family dinners, or anytime you crave something filling and soothing.

Why I Love This Recipe

I love this recipe because it tastes like comfort in a bowl. It brings together simple pantry ingredients and turns them into something incredibly rich and flavorful. The baked potatoes add a depth of flavor that boiled potatoes simply can’t match, and the combination of cheese and bacon makes every bite satisfying. It’s also very adaptable, which means it works just as well for a casual lunch as it does for a hearty dinner.

Why This Is a Must-Try Dish

This is a must-try dish because it takes a beloved classic—the loaded baked potato—and elevates it into a creamy, spoonable meal. It’s filling, warming, and incredibly comforting. Whether you’re cooking for family, friends, or just yourself, this soup delivers familiar flavors in a new and exciting way. It’s also an excellent make-ahead option, making it practical as well as delicious.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: Approximately 1 hour 5 minutes

Servings: 4 to 6 servings
Calories: Approximately 450–500 calories per serving

Course: Main Course / Soup
Cuisine: American Comfort Food

Ingredients

• 4 large russet potatoes
• 6 slices bacon, chopped
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3½ cups milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• Salt to taste
• Black pepper to taste

For Garnish

• Extra shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions or chives

Cooking Directions

Bake the potatoes until tender, then scoop out the flesh. Cook bacon until crisp and sauté onions and garlic in butter. Build a creamy base using flour, milk, and cream, then add potatoes, cheese, and sour cream. Simmer gently until thick and flavorful, then garnish and serve hot.

Step-by-Step Preparation Method

Step 1: Preheat the oven to 200°C. Wash and dry the potatoes, prick them with a fork, and bake for 45–50 minutes until tender. Allow to cool slightly, then peel and roughly mash the potatoes.

Step 2: In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving some bacon fat in the pot.

Step 3: Add butter to the pot, then sauté onions until soft and translucent. Add garlic and cook for about 30 seconds.

Step 4: Sprinkle flour over the onions and stir continuously for 1–2 minutes to cook out the raw flour taste.

Step 5: Gradually whisk in milk and cream, stirring constantly to avoid lumps. Bring to a gentle simmer until the mixture thickens.

Step 6: Add mashed potatoes, shredded cheese, and sour cream. Stir until smooth and creamy. Season with salt and pepper. Simmer gently for 10–15 minutes.

How to Serve This Recipe

Serve the soup hot in deep bowls, topped with extra cheese, crispy bacon, and green onions or chives. It pairs wonderfully with crusty bread, garlic toast, or a simple side salad for a complete meal.

Recipe Tips

For the best flavor, always bake the potatoes instead of boiling them. Use freshly shredded cheese for smoother melting. If the soup becomes too thick, thin it with a little warm milk. Stir frequently while simmering to prevent the soup from sticking to the bottom of the pot.

Variations in Detail

For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly. Add diced ham for extra protein or sautéed mushrooms for an earthy twist. You can also mix in roasted garlic for deeper flavor. For a spicy variation, add a pinch of cayenne pepper or chopped jalapeños. Broccoli florets can be added to create a baked potato broccoli cheese soup.

Freezing and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can be frozen for up to 1 month, though the texture may change slightly due to the dairy. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring well to restore creaminess.

Special Equipment Needed

• Large soup pot or Dutch oven
• Baking tray
• Fork for pricking potatoes
• Whisk
• Ladle

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors develop.

Can I blend the soup for a smoother texture?
Yes, you can partially blend it using an immersion blender if you prefer a smoother soup.

What cheese works best for this soup?
Sharp cheddar is ideal, but a blend of cheddar and Monterey Jack works well too.

Can I make this soup vegetarian?
Yes, simply omit the bacon and use vegetable stock or butter for flavor.

Conclusion

Baked Potato Soup with Cheese and Bacon is a rich, creamy, and comforting dish that brings classic flavors together in the most satisfying way. With its hearty texture and indulgent toppings, it’s perfect for cozy nights, family meals, or anytime you crave a bowl of pure comfort. This recipe is easy to customize, simple to prepare, and guaranteed to become a favorite.