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

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A comforting and creamy baked potato soup loaded with crispy bacon and sharp cheddar cheese, perfect for cozy weeknights or family dinners.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced (about 3.3 lbs or 1.5 kg)
  • 6–8 slices thick-cut bacon, cooked crisp and crumbled
  • 1.5 cups shredded sharp cheddar cheese (about 150 g)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth or stock (1 liter)
  • 2 cups milk or half-and-half (475 ml)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Green onions, thinly sliced for garnish (optional)

Instructions

  1. Place bacon strips in a cold skillet and cook over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble once cool. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle 3 tablespoons of flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste until the mixture bubbles slightly and thickens.
  4. Slowly whisk in 4 cups (1 liter) of chicken broth, ensuring no lumps form. Bring to a gentle boil, then reduce to a simmer.
  5. Add diced russet potatoes to the pot. Simmer uncovered for 15-20 minutes or until potatoes are tender but not falling apart, stirring occasionally.
  6. Use an immersion blender to puree about half of the soup directly in the pot until smooth and creamy. If using a regular blender, carefully transfer half the soup in batches, blend, then return to the pot.
  7. Stir in 2 cups (475 ml) of milk or half-and-half. Slowly add 1.5 cups (150 g) shredded sharp cheddar cheese, stirring constantly until melted and smooth. Avoid boiling once cheese is added.
  8. Taste and season with salt and freshly ground black pepper. Fold in most of the crumbled bacon, reserving some for garnish. Heat gently for 3-5 minutes until warmed through but not boiling.
  9. Ladle soup into bowls and sprinkle with remaining bacon and sliced green onions for garnish.

Notes

Render bacon starting in a cold pan for even fat rendering and crispiness. Cook potatoes until just tender to avoid mushy soup. Blend only half the soup for creamy texture with chunks. Add cheese off heat to prevent curdling. Season gradually and adjust thickness with broth or milk as needed. Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://islatable.com/creamy-loaded-baked-potato-soup-recipe-with-bacon-and-cheddar-made-easy/