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Easy Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon and chives is the ultimate comfort food. It’s rich, velvety, and packed with tender potato chunks, crispy bacon, sharp cheddar, and fresh chives, all in a perfectly seasoned broth.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped

Instructions

  1. Cook the bacon. Place the bacon slices in a cold Dutch oven and turn the heat to medium. Cook for 6-8 minutes, flipping once, until the bacon is crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics. Add the butter to the pot with the reserved bacon fat and melt over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup. The mixture will look pasty and clumpy—that’s exactly what you want.
  4. Add the liquids. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and whisk until smooth. Bring the mixture to a gentle simmer, stirring occasionally. It should start thickening slightly within a few minutes.
  5. Cook the potatoes. Add the diced potatoes, salt, pepper, and smoked paprika (if using). Stir everything together, then bring the soup back to a gentle simmer. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, stirring occasionally. The potatoes should be tender when pierced with a fork but not falling apart completely.
  6. Partially mash the soup. Remove the pot from the heat. Using a potato masher, gently mash about half of the potatoes right in the pot. This creates that creamy, thick texture while leaving plenty of chunky potato pieces. If you prefer a smoother soup, you can mash more—just don’t overdo it or it’ll turn into paste.
  7. Add the cream and cheese. Stir in the heavy cream and 3/4 cup of the shredded cheddar cheese. Stir until the cheese is fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed. The soup should be rich, creamy, and deeply savory.
  8. Serve and garnish. Ladle the soup into bowls. Top each serving with a dollop of sour cream, a generous sprinkle of remaining cheddar cheese, crumbled bacon, and fresh chives. Serve immediately while hot and bubbly.

Notes

For the best texture, shred your own cheddar cheese from a block—pre-shredded cheese contains anti-caking agents that can make the soup grainy. If the soup is too thick, thin it with a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few more minutes. This soup thickens as it sits, so give it 5-10 minutes off the heat before serving. It tastes even better the next day.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, easy potato soup, comfort food, winter soup

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