Loaded Baked Potato Soup with Bacon and Cheese
Thick, creamy, and loaded with comforting flavor, this Loaded Baked Potato Soup with Bacon and Cheese is the ultimate cozy comfort food recipe. Packed with tender potatoes, crispy bacon, melted cheddar cheese, and a rich creamy broth, this hearty soup is warm, filling, and perfect for chilly evenings.
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
Instructions
- Cook Bacon: Fry bacon in a Dutch oven until crispy. Remove and set aside, leaving drippings.
- Sauté Aromatics: Add butter, onions, and garlic to bacon drippings. Cook until softened.
- Make Roux: Stir in flour, cooking for 1–2 minutes to form a thick base.
- Add Liquids: Slowly whisk in chicken broth and milk, stirring until smooth.
- Add Potatoes: Stir in baked potato chunks. Simmer for 15 minutes.
- Mash Slightly: Use a potato masher for a creamier texture, leaving some chunks.
- Finish Soup: Stir in cheddar cheese, sour cream, smoked paprika, salt, and pepper.
- Add Bacon: Stir in half of the bacon (reserve rest for garnish).
- Serve: Ladle into bowls and garnish with cheese, bacon, and green onions.