Introduction
When it comes to ultimate comfort food, few dishes can compete with a steaming bowl of Loaded Baked Potato Soup with Bacon and Cheese. This rich, creamy, and hearty soup takes everything you love about a classic baked potato—fluffy potatoes, smoky bacon, melted cheddar cheese, tangy sour cream, and fresh green onions—and transforms it into a warm, spoonable dish that feels like a hug in every bite.
This soup is not only delicious but also incredibly satisfying. It’s thick, flavorful, and indulgent, yet simple enough to prepare with everyday ingredients you likely already have in your kitchen. Perfect for chilly evenings, family dinners, or cozy gatherings, this recipe is a go-to when you want to serve something that will warm both the belly and the soul.
One of the best things about this dish is how customizable it is—you can make it as rich or as light as you’d like, and the toppings can be adjusted to suit everyone’s tastes. Whether you serve it in a bowl with a side of crusty bread or go all out and ladle it into a bread bowl, this soup is guaranteed to impress and satisfy.
Why I Love This Recipe
I absolutely love this recipe because it captures the essence of comfort food in the most satisfying way possible. Every spoonful brings together the rich creaminess of potatoes, the smoky crunch of bacon, and the gooey goodness of melted cheddar cheese—like enjoying a fully loaded baked potato in cozy soup form.
What makes this recipe special to me is its versatility and heartiness. It’s filling enough to be a full meal on its own, yet elegant enough to serve at a dinner party with fresh bread or a crisp side salad. I also love that it can be tailored to personal taste—add extra bacon for a smoky kick, more cheese for indulgence, or lighten it up with Greek yogurt instead of sour cream.
This recipe also holds a nostalgic charm. It reminds me of chilly evenings when the only thing that could chase away the cold was a bowl of something rich, creamy, and warm. It’s the kind of dish that makes you slow down, savor each bite, and maybe even go back for seconds (or thirds!).
Why It’s a Must-Try Dish
If you’re looking for the ultimate comfort food, this soup is one you simply can’t miss. It takes everything you love about a classic loaded baked potato—fluffy potatoes, crispy bacon, creamy sour cream, sharp cheddar, and fresh green onions—and transforms it into a warm, velvety soup that’s both satisfying and indulgent.
What makes it a must-try is its perfect balance of flavors and textures: the richness of the cream base, the slight smokiness from bacon, the melty cheese that adds depth, and the freshness of toppings like chives or scallions. Every bite is hearty yet comforting, making it ideal for cold days, cozy nights, or whenever you need a little food hug.
Another reason this dish stands out is its crowd-pleasing appeal. Whether you’re feeding your family on a weeknight, entertaining guests, or preparing a make-ahead dish for the weekend, this soup never disappoints. It’s adaptable too—you can keep it rustic and chunky or blend it smooth and creamy depending on your preference.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Servings & Nutrition
- Servings: 6 bowls
- Calories: ~400–450 kcal per serving (depending on toppings and portion size)
Course & Cuisine
- Course: Soup / Main Dish
- Cuisine: American Comfort Food
Ingredients
For the Soup:
- 4 large russet potatoes (about 2 lbs), peeled and diced
- 6 slices of bacon, cooked until crispy and crumbled (reserve some for garnish)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for thickening)
- 1 ½ cups shredded sharp cheddar cheese
- Salt and black pepper to taste
For Toppings:
- Extra shredded cheddar cheese
- Sour cream
- Sliced green onions (or chives)
- Crumbled bacon
Cooking Directions
Step-by-Step Preparation Method:
- Cook the Bacon
- In a large pot or Dutch oven, cook bacon over medium heat until crispy.
- Remove bacon and place on a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the pot.
- Sauté the Aromatics
- In the same pot, add butter and onion. Cook until softened (about 4–5 minutes).
- Stir in garlic and cook for another 30 seconds.
- Build the Base
- Sprinkle flour over the onions and stir to form a roux. Cook for 1–2 minutes.
- Slowly whisk in the chicken broth until smooth.
- Add the Potatoes
- Stir in diced potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Make it Creamy
- Stir in milk, heavy cream, and half of the shredded cheese.
- Mash some of the potatoes in the pot with a spoon or potato masher for a thicker texture, leaving chunks for bite.
- Finish with Flavor
- Add crumbled bacon (reserving some for garnish).
- Taste and adjust seasoning with more salt and pepper.
- Serve and Garnish
- Ladle soup into bowls and top with shredded cheese, sour cream, green onions, and bacon.
How to Serve
- Serve hot with crusty bread, garlic bread, or inside a sourdough bread bowl.
- Pair with a fresh green salad for a balanced meal.
- For extra indulgence, top with a drizzle of ranch or hot sauce.
Recipe Tips
- Use russet potatoes for the best creamy texture.
- Mash only part of the potatoes—this gives the soup body without making it too smooth.
- Add cheese gradually and off the heat to prevent clumping.
- Always save some toppings for presentation—it makes the dish look restaurant-style.
Variations
- Vegetarian – Skip bacon and use vegetable broth. Add roasted mushrooms for umami flavor.
- Healthier Version – Use low-fat milk, Greek yogurt instead of sour cream, and turkey bacon.
- Spicy Kick – Add diced jalapeños, cayenne pepper, or top with hot sauce.
- Loaded Broccoli Potato Soup – Stir in steamed broccoli florets along with potatoes for extra veggies.
- Cheese Swap – Try Monterey Jack, Pepper Jack, or Gruyère for a different flavor profile.
Freezing and Storage
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Potato soups can change texture when frozen due to dairy. If freezing, store soup without the cream and cheese. Add dairy when reheating for the best results. Keeps frozen for up to 2 months.
- Reheating: Reheat on the stove over low heat, adding a splash of milk if too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or whisk
- Potato masher (optional, for thickening)
- Ladle for serving
Conclusion
Loaded Baked Potato Soup with Bacon and Cheese is a dish that combines everything we love about comfort food: creaminess, heartiness, and rich flavor. It’s filling enough to be a meal on its own but versatile enough to serve as a starter or side. With its smoky bacon, melty cheese, and hearty potatoes, this soup is sure to become a family favorite that warms you from the inside out.
Loaded Baked Potato Soup with Bacon and Cheese
Description
When it comes to ultimate comfort food, few dishes can compete with a steaming bowl of Loaded Baked Potato Soup with Bacon and Cheese.
Ingredients
For the Soup:
For Toppings:
Instructions
-
Cook the Bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and place on a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the pot.
-
Sauté the Aromatics: In the same pot, add butter and onion. Cook until softened (about 4–5 minutes). Stir in garlic and cook for another 30 seconds.
-
Build the Base: Sprinkle flour over the onions and stir to form a roux. Cook for 1–2 minutes. Slowly whisk in the chicken broth until smooth.
-
Add the Potatoes: Stir in diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
-
Make it Creamy: Stir in milk, heavy cream, and half of the shredded cheese. Mash some of the potatoes in the pot with a spoon or potato masher for a thicker texture, leaving chunks for bite.
-
Finish with Flavor: Add crumbled bacon (reserving some for garnish). Taste and adjust seasoning with more salt and pepper.
-
Serve and Garnish: Ladle soup into bowls and top with shredded cheese, sour cream, green onions, and bacon.
