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Creamy Loaded Baked Potato Soup Recipe with Bacon and Chives

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A comforting and creamy baked potato soup loaded with crispy bacon, sharp cheddar, and fresh chives. Easy to make and perfect for cozy nights.

Ingredients

Scale
  • 3 medium baked russet potatoes, skin-on
  • 6 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (32 fl oz) chicken broth, low-sodium preferred
  • 1 cup (8 fl oz) whole milk
  • 1 cup (about 4 oz) shredded sharp cheddar cheese
  • 1/2 cup (4 fl oz) sour cream
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper to taste

Instructions

  1. If not already baked, preheat oven to 400°F (205°C). Prick potatoes with a fork and bake on a foil-lined baking sheet for 45-60 minutes until tender. Let cool, peel, and roughly mash the flesh.
  2. Cook bacon in a large soup pot over medium heat until crisp, about 6-8 minutes. Remove bacon and drain on paper towels. Reserve 1 tablespoon bacon fat in the pot.
  3. Add butter to the bacon fat. Once melted, sauté onion over medium heat until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over onions and garlic. Stir constantly for 2 minutes to cook out raw flour taste.
  5. Slowly whisk in chicken broth to avoid lumps. Bring to a simmer and cook for 5 minutes until slightly thickened.
  6. Stir in mashed potatoes, breaking up any large chunks. Simmer gently for 10 minutes, stirring occasionally. Add more broth or milk if too thick.
  7. Lower heat and stir in milk and sour cream. Heat through for 3-4 minutes without boiling.
  8. Remove pot from heat and gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper.
  9. Fold in crispy bacon pieces (reserve some for garnish) and chopped chives. Stir gently and let rest a few minutes before serving.

Notes

Use baked potatoes instead of boiled for better flavor and texture. Cook flour thoroughly in the roux to avoid pasty taste. Add dairy at low heat to prevent curdling. Reserve bacon fat for sautéing onions for smoky depth. For a smoother texture, blend half the soup before adding dairy and cheese. Adjust seasoning gradually.

Nutrition

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

Find it online: https://fizzlefork.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-chives-easy-and-best-guide/