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Creamy Loaded Baked Potato Soup Recipe with Bacon Cheddar Chives Easy

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A quick and comforting creamy loaded baked potato soup with smoky bacon, sharp cheddar, and fresh chives. Perfect for busy weeknights, this soup delivers rich flavor and a velvety texture with simple pantry staples.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6 strips bacon, chopped
  • 1 ½ cups sharp cheddar cheese, shredded (about 170g)
  • 2 tablespoons fresh chives, finely chopped
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth (950ml)
  • 1 cup heavy cream (240ml)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Optional: sour cream or Greek yogurt for topping
  • Optional: smoked paprika for a tiny kick

Instructions

  1. Cook the bacon: Heat a large pot over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving about 2 tablespoons bacon fat in the pot.
  2. Sauté onions and garlic: Add butter to the bacon fat. Once melted, add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste and thicken the base.
  4. Add potatoes and broth: Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes until potatoes are fork-tender.
  5. Blend the soup: Use an immersion blender to puree the soup until creamy but still slightly chunky. If using a regular blender, blend in batches carefully.
  6. Finish with cream and cheese: Stir in heavy cream and shredded cheddar cheese. Cook on low heat, stirring until cheese melts smoothly, about 3-5 minutes. Season with salt and pepper to taste.
  7. Serve: Ladle soup into bowls and top with crispy bacon bits and chopped chives. Add a dollop of sour cream if desired.

Notes

Cook bacon slowly to render fat properly for better flavor. Stir roux constantly to avoid lumps and burning. Simmer potatoes until fork-tender but not falling apart. Blend soup to desired texture, leaving some chunks for heartiness. Add cream and cheese on low heat to prevent curdling. Leftovers keep well refrigerated for up to 3 days; reheat gently and add broth or cream if too thick.

Nutrition

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

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