Creamy Loaded Baked Potato Soup Recipe with Bacon and Cheddar Easy and Best

Let me tell you, the scent of rich, smoky bacon mingling with sharp cheddar and tender baked potatoes wafting from my kitchen is enough to make anyone’s mouth water instantly. The first time I made this creamy loaded baked potato soup with bacon and cheddar, I was instantly hooked. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly autumn evening, and I wanted something warm, hearty, and downright comforting—this soup checked every box.

Years ago, when I was knee-high to a grasshopper, my grandma would make a version of this soup, especially on blustery days. She called it her “secret weapon” against cold weather blues. I wished I’d discovered this creamy loaded baked potato soup recipe sooner because it’s dangerously easy yet feels like pure, nostalgic comfort in a bowl. My family couldn’t stop sneaking spoonfuls off the stove—and honestly, I can’t really blame them.

You know what makes this recipe stand out? It’s perfect for potlucks, cozy dinners, or even a sweet treat for your kids after a long day. The loaded baked potato soup with bacon and cheddar is a must-have for brightening up your Pinterest cookie board or your weekly meal plan. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. This soup feels like a warm hug on a chilly day, and you’re definitely going to want to bookmark this one.

Why You’ll Love This Creamy Loaded Baked Potato Soup Recipe

Honestly, this creamy loaded baked potato soup with bacon and cheddar has been my go-to for years because it nails comfort food in every possible way. Here’s why it’s such a winner:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips required; you probably already have everything in your pantry and fridge.
• Perfect for Cozy Nights: Ideal for chilly evenings, casual family dinners, or even holiday brunches.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and smoky bacon bits.
• Unbelievably Delicious: The velvety soup base combined with sharp cheddar and crispy bacon is next-level comfort food.

What makes this recipe different? It’s all about that perfect balance—the potatoes get baked first for that deep, rich flavor, then simmered in a creamy broth with just the right seasoning. The bacon is cooked crisp but not overdone, and the cheddar melts in with that perfect sharp bite. Plus, using a splash of sour cream adds a silky smooth texture that’s just irresistible.

This isn’t just any potato soup; it’s the kind that makes you close your eyes after the first bite and savor every spoonful. It’s comfort food reimagined—rich but not heavy, fast but not rushed, and with that soul-soothing satisfaction you crave when the weather turns cold. Whether you’re impressing guests or just treating yourself, this recipe hits all the right notes without any fuss.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon and cheddar uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh additions to keep things bright and tasty.

• Russet potatoes: 4 large, baked and cubed (these are perfect for that fluffy potato texture)
• Bacon: 6 slices, cooked crispy and crumbled (I recommend thick-cut for best flavor)
• Sharp cheddar cheese: 1 ½ cups, shredded (freshly shredded melts better than pre-shredded)
• Unsalted butter: 4 tablespoons (adds richness without overpowering)
• Yellow onion: 1 medium, finely chopped (for that savory base)
• Garlic cloves: 2, minced (adds subtle warmth)
• All-purpose flour: ¼ cup (for thickening the soup)
• Chicken broth: 4 cups (use low sodium to control saltiness)
• Whole milk: 2 cups (for creaminess; can substitute with dairy-free milk)
• Sour cream: ½ cup (adds tang and silky texture)
• Salt and black pepper: To taste
• Chopped green onions or chives: For garnish (adds fresh color and bite)

If you want to make it gluten-free, swap all-purpose flour with almond flour or a gluten-free blend. In summer, fresh herbs like parsley can replace green onions for a different twist. For a dairy-free version, use coconut milk and omit the cheddar or swap with a vegan cheese.

Equipment Needed

• Large baking sheet (to bake the potatoes evenly)
• Large heavy-bottomed pot or Dutch oven (for cooking the soup base)
• Wooden spoon or silicone spatula (for stirring without scratching)
• Sharp chef’s knife and cutting board (for chopping onions, garlic, and potatoes)
• Measuring cups and spoons (to get those precise measurements down)
• Cheese grater (for shredding cheddar—freshly grated is key!)
• Slotted spoon (handy for removing bacon bits)

If you don’t have a Dutch oven, a heavy saucepan will do fine. For budget-friendly options, a cast iron skillet can crisp bacon beautifully, and you can bake potatoes directly on the oven rack or a parchment-lined sheet.

Keeping your knives sharp makes chopping onions and garlic a breeze and safer too. I prefer silicone spatulas because they’re heat-resistant and gentle on pots.

Preparation Method

1. Bake the potatoes: Preheat your oven to 400°F (200°C). Wash and prick 4 large russet potatoes with a fork. Place them on a baking sheet and bake for about 45-50 minutes until tender when pierced with a fork. Once cool enough to handle, peel off the skin and cut into 1-inch cubes. (You want fluffy, cooked-through potatoes here.)
2. Cook the bacon: While potatoes bake, place 6 slices of thick-cut bacon in a cold skillet over medium heat. Cook until crisp, about 8-10 minutes, turning occasionally. Remove bacon and drain on paper towels. Crumble once cool and set aside, reserving 1-2 tablespoons of bacon fat in the skillet.
3. Sauté the aromatics: In a large pot or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add 1 finely chopped yellow onion and 2 minced garlic cloves. Cook until onions are translucent and fragrant, about 5 minutes, stirring occasionally to avoid burning.
4. Make the roux: Sprinkle ¼ cup all-purpose flour over the onion mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and helps thicken your soup.
5. Add liquids and potatoes: Slowly whisk in 4 cups chicken broth and 2 cups whole milk, making sure there are no lumps. Bring the mixture to a gentle simmer. Add the cubed baked potatoes and cook for 10 minutes, stirring occasionally, until the soup thickens slightly and the potatoes start to soften further.
6. Add cheese and sour cream: Lower heat to medium-low. Stir in 1 ½ cups shredded sharp cheddar cheese gradually until melted and smooth. Then fold in ½ cup sour cream for that creamy, tangy finish. Season with salt and black pepper to taste. Be careful with salt because of the bacon and broth.
7. Finish and garnish: Stir in half the crumbled bacon into the soup. Ladle into bowls and sprinkle remaining bacon and chopped green onions or chives on top. Serve immediately for best flavor and texture.

If the soup gets too thick, whisk in a splash of milk or broth to loosen it up. Watch the heat carefully when adding cheese—too hot, and it might clump. I always keep stirring gently to keep it smooth.

Cooking Tips & Techniques

Making creamy loaded baked potato soup with bacon and cheddar is pretty straightforward, but a few pro tips can really make a difference:

• Bake potatoes instead of boiling: Baking brings out a deeper potato flavor and keeps the texture fluffy instead of mushy.
• Don’t skip the roux: Cooking the flour with butter ensures your soup thickens nicely without clumps or raw taste.
• Use sharp cheddar: It melts beautifully and adds the perfect tangy punch that balances the creamy base.
• Cook bacon crisp but not burnt: You want that smoky crunch without bitterness.
• Stir gently: Once cheese is added, avoid boiling the soup to prevent curdling or graininess.
• Salt carefully: Taste as you go since bacon and broth contribute saltiness.
• Multitasking: Bake potatoes first while prepping bacon and chopping aromatics to save time.

My first attempt was a bit runny because I underestimated the roux step—lesson learned! Also, letting the soup rest a few minutes off heat before serving helps flavors meld together beautifully.

Variations & Adaptations

You can customize this creamy loaded baked potato soup recipe in many ways to suit your taste or dietary needs:

• Vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke to mimic that smoky flavor.
• Low-carb: Swap potatoes for cauliflower florets for a lighter, keto-friendly version.
• Dairy-free: Use coconut milk or almond milk, and omit cheese or substitute with nutritional yeast for cheesy flavor.
• Seasonal twist: In fall, add roasted butternut squash cubes for sweetness; in winter, stir in kale or spinach for color and nutrients.
• Extra hearty: Add cooked chicken, sausage, or ham chunks for a meal in a bowl.

One of my favorites is adding a dollop of crème fraîche and a sprinkle of smoked paprika on top for a little extra zing. I’ve also tried swapping cheddar for Gruyère to add a nuttier flavor, which was a hit at a holiday dinner.

Serving & Storage Suggestions

This creamy loaded baked potato soup with bacon and cheddar is best served hot, fresh from the pot, garnished with extra bacon bits and chopped green onions for that pop of color and crunch. It pairs wonderfully with a crusty bread or a simple side salad to balance its richness.

To store, let the soup cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. When reheating, warm gently on the stovetop over low heat, stirring occasionally, and add a splash of milk or broth if it’s too thick or has separated.

Flavors actually deepen after a day, so leftovers can be even better. Just be sure to reheat slowly to keep that creamy texture intact.

Nutritional Information & Benefits

This creamy loaded baked potato soup packs a comforting calorie count with a good balance of protein, carbs, and fat. Each serving contains roughly 350-400 calories, with about 15 grams of protein thanks to the cheddar and bacon. The russet potatoes provide potassium and vitamin C, while the onions and garlic add antioxidants.

While it’s indulgent, using whole milk and real cheese means you’re getting calcium and vitamin D in every bowl. For gluten-free diets, simply swap the flour for a gluten-free thickener. Just a heads-up, this recipe contains common allergens like dairy and gluten (unless substituted) and pork from bacon.

I love this soup because it hits the spot nutritionally when you need something hearty but not overly processed. It’s a reminder that comfort food can be made from real ingredients and still feel like a treat.

Conclusion

If you’re looking for a creamy, cozy, and downright delicious soup, this creamy loaded baked potato soup with bacon and cheddar is a must-try. It’s easy enough for weeknights but special enough to serve guests. Customize it to your liking, whether that’s swapping ingredients or adding your favorite toppings.

Personally, I love how this soup brings the family around the table, sharing stories and laughter over bowls of warm goodness. Give it a try, and I bet it’ll become a favorite in your kitchen too. Don’t forget to leave a comment with your tweaks or favorite add-ins—I love hearing how you make this recipe your own!

So grab your apron, and let’s get cooking—you’re about to enjoy one of the best creamy loaded baked potato soups out there!

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! You can prepare the soup up to 2 days in advance and refrigerate. Reheat gently on the stove, adding a splash of milk if needed to restore creaminess.

What’s the best potato to use for this soup?

Russet potatoes are ideal because they’re starchy and fluffy when baked, giving the soup a creamy texture without turning gummy.

Can I freeze creamy loaded baked potato soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to prevent separation.

How can I make this soup vegetarian?

Simply skip the bacon and use vegetable broth. Add smoked paprika or a splash of liquid smoke to keep that smoky flavor.

Is there a way to make this soup lower in calories?

Use low-fat milk instead of whole milk, reduce or omit the sour cream, and consider using turkey bacon or skipping bacon altogether for fewer calories.

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