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Loaded Baked Potato Soup Recipe with Bacon and Cheddar

Loaded Baked Potato Soup - featured image
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A creamy, cheesy soup packed with crispy bacon, sharp cheddar, and fresh green onions—perfect comfort food for chilly evenings.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced
  • 6 slices of bacon, cooked and crumbled
  • 1 ½ cups shredded cheddar cheese
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth (low-sodium)
  • 2 cups whole milk
  • ½ cup sour cream
  • ¼ cup sliced green onions
  • Salt and pepper to taste

Instructions

  1. Heat a skillet over medium heat and cook the bacon until crispy. Remove and place on paper towels to drain. Crumble once cooled.
  2. Peel and dice the potatoes into bite-sized pieces. Set aside.
  3. In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth, cooking for 1-2 minutes to remove the raw flour taste.
  4. Gradually whisk in the chicken broth, then the milk. Cook, whisking constantly, until the mixture begins to thicken.
  5. Add the diced potatoes to the pot and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Use a potato masher or immersion blender to achieve your desired texture—smooth or slightly chunky.
  7. Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated.
  8. Add salt and pepper to taste. Ladle the soup into bowls and top with crumbled bacon, green onions, and extra cheese if desired.

Notes

For best results, use freshly grated cheese instead of pre-shredded. Adjust the soup’s consistency with additional milk or broth if needed.

Nutrition

Keywords: loaded baked potato soup, bacon cheddar soup, comfort food, potato soup recipe, easy soup recipe

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