Description

This easy, creamy loaded baked potato soup is the ultimate comfort food, packed with crispy bacon, sharp cheddar, and fluffy baked potatoes. Perfect for cozy nights, it’s hearty, rich, and customizable with your favorite toppings.

Ingredients

Scale

4 large russet potatoes (about 2 lbs), scrubbed and dried
6 strips thick-cut bacon, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (adjust to taste)
1 1/2 cups shredded sharp cheddar cheese (for topping and soup)
1/2 cup sour cream (for topping)
1/3 cup chopped green onions or chives (for topping)
Extra crispy bacon bits (for topping)

Instructions

Preheat oven to 400°F. Place scrubbed potatoes directly on the rack or on a baking sheet. Bake for 45–60 minutes until fork-tender and skins are crisp. (Shortcut: microwave for 8–10 minutes if needed.)
While potatoes bake, chop bacon and cook in a large soup pot or Dutch oven over medium heat, stirring often until crispy (about 8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined bowl. Reserve 2 tablespoons bacon drippings in the pot; drain the rest.
Add diced onion to the reserved bacon fat in the pot. Cook for 4–5 minutes until translucent and soft. Add minced garlic and cook for another minute, stirring constantly.
Pour in chicken broth, milk, and heavy cream. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer over medium heat.
Once potatoes are cool enough to handle, cut them in half. Scoop out the flesh, discarding skins (or chop and add skins for extra texture). Add potato flesh to the soup base, breaking up large chunks with a fork or potato masher.
Stir in butter, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. For a creamier soup, use an immersion blender to puree about half the soup directly in the pot. (If using a countertop blender, work in batches and be careful—hot liquids expand.)
Stir in 1 cup shredded cheddar until melted and smooth. Fold in half of the cooked bacon. Taste and adjust seasoning as needed.
Ladle soup into bowls. Top each with a dollop of sour cream, extra cheddar, remaining bacon, and a sprinkle of green onions or chives.

Notes

Bake potatoes for best flavor; microwave for speed. Blend half the soup for creamy texture, leave some chunks for body. Stir in cheese off the heat to avoid stringiness. Adjust consistency with extra broth or milk. For vegetarian, omit bacon and use smoked paprika. Soup tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 400
Sugar: 6
Sodium: 800
Fat: 25
Saturated Fat: 13
Carbohydrates: 32
Fiber: 3
Protein: 13

Keywords: loaded baked potato soup, comfort food, creamy soup, bacon, cheddar, easy potato soup, gluten-free, weeknight dinner, hearty soup, family meal