When the weather turns crisp, there’s nothing that whispers ‘home’ quite like a steaming bowl of soup, right? Forget those thin, watery versions—we’re making the real deal today! I’m talking about the ultimate Loaded Baked Potato Soup with Bacon and Cheese that is so hearty, thick, and creamy, it feels like a hug in a bowl. I vividly remember the first time I made this; it was a chilly autumn evening, and the smell of crispy bacon and simmering onions instantly transported me back to family dinners when everyone gathered around my table.
This soup is my go-to because it captures all those wonderful, cozy feelings without any fuss. It’s rich, savory, and just waiting for you to pile on the toppings. Trust me, this recipe transforms a simple weeknight instantly into a delightful culinary experience.
Why This Loaded Baked Potato Soup with Bacon and Cheese is Your New Favorite Comfort Food
Honestly, this soup hits every single comfort note you could ever want. It’s surprisingly fast to pull together, but the flavor depth makes it taste like it simmered all day long. We aren’t messing around with watery broth here; this is definitely one of those thick creamy soups that coats your spoon!
- The potatoes cook down perfectly to create that natural, rich body.
- You get salty pops from the bacon we cook right in the pot.
- It’s totally customizable with all those glorious toppings!
Achieving Restaurant Style Flavor
Everyone loves those rich, decadent soups you get when you dine out, and this recipe nails that feeling. The combination of heavy cream and that crucial dollop of sour cream at the end gives it the velvety mouthfeel everyone craves. It’s proof you don’t need to go out to get amazing restaurant style recipes right in your own kitchen.
Essential Ingredients for Loaded Baked Potato Soup with Bacon and Cheese
You know I always say that the best soup starts with the very best ingredients, and that’s especially true when we are making something as hearty as this! Getting your prep work right here means the cooking process itself is smooth sailing. I actually keep my favorite apron handy when I’m chopping for this recipe—it can get messy, but it’s all part of the fun!
If you want that perfect texture, pay close attention to how you handle those potatoes. I learned from experience that uniform size really matters for an even cook time.
Ingredients for the Soup Base
Here is what you need for the main event. Don’t skip the ancho chili powder—it adds warmth without too much heat!
- 6 strips bacon, cut into small pieces (must be uncooked when you start).
- 3 Tablespoons butter (salted or unsalted works).
- 1 medium yellow onion, chopped finely.
- 3 large garlic cloves, minced until very fine.
- 1/3 cup all-purpose flour (this helps thicken things up!).
- 2.5 lbs gold potatoes, peeled and diced into pieces no larger than 1”.
- 4 cups chicken broth.
- 2 cups milk.
- 2/3 cup heavy cream—this is key for richness!
- 1.5 teaspoon salt (you can always add more later).
- 1 teaspoon ground pepper.
- 0.25 – 0.5 teaspoon ancho chili powder (start small!).
- 2/3 cup sour cream (this goes *into* the soup before serving).
Topping Components for Your Loaded Baked Potato Soup with Bacon and Cheese
This is where we turn a great soup into legendary Loaded Baked Potato Soup with Bacon and Cheese. Keep these on the side so everyone can customize their own bowl. Quality toppings make all the difference!
- Shredded cheddar cheese (as much as your heart desires!)
- Freshly chopped chives.
- A spoonful of additional sour cream for dolloping.
- Extra crispy bacon bits.
If you stop by my kitchen, you’ll find me checking over these ingredients before heading to the stove. You can see more of my favorite cooking tips over on my author page right here: Jenny Miller’s Kitchen Secrets.
Step-by-Step Instructions for Perfect Loaded Baked Potato Soup with Bacon and Cheese
Okay, ready to turn this into magic? Follow these steps exactly, and you’ll have the best baked potato soup you’ve ever made. Remember, patience in these early stages really pays off later!
Building Flavor and Cooking the Potatoes
First things first, we need some crispy bacon. Place those bacon pieces in your Dutch Oven over medium heat and let ’em cook until they are just perfectly crisp. Scoop them out and set those beauties aside for later, leaving that wonderful flavorful fat behind—that’s liquid gold!
Next, drop in your tablespoon of butter, followed by your chopped onion. Cook those until they get nice and tender, about three to five minutes. Toss in the minced garlic for about 30 seconds until you can really smell it—don’t let it burn, or it gets bitter!
Now, make your thickening magic! Sprinkle in that flour and stir it constantly until it’s smooth—you’re making a quick roux here. Then, dump in the diced potatoes (remembering those small, even, 1-inch pieces are best!), the chicken broth, milk, heavy cream, salt, pepper, and that touch of ancho chili powder. Bring that whole mixture up to a boil, then let it simmer until those potatoes are fork-tender, which usually takes about 10 minutes here at my elevation.
Achieving the Creamy Texture of Loaded Baked Potato Soup with Bacon and Cheese
This is where we get that signature texture. You need to remove about half of the soup mixture to a separate blender and purée it until it’s silky smooth. Listen, I’m going to give you a real-world tip my husband taught me: be super careful when blending hot liquids! Always hold the lid down tight—seriously tight—or use an immersion blender right in the pot if you’re nervous about that mess. Always peek at my guide on getting that perfect dinner consistency here: perfect dinner ideas.
Once you’ve blended half and poured it back in, stir in that sour cream and those reserved crispy bacon bits. Let your Loaded Baked Potato Soup with Bacon and Cheese simmer together for a final 15 minutes. This lets all those amazing flavors marry up. If you want to see another incredible creamy soup recipe, check out this excellent one: creamy potato soup recipe.
Expert Tips for the Best Loaded Baked Potato Soup with Bacon and Cheese
Seriously, just a couple of small tweaks—which I learned the hard way, trust me—can elevate this soup from great to absolutely unforgettable. Don’t just follow the recipe blindly; taste as you go! That’s how you make it truly *yours.
My biggest advice when you’re finishing up is about the seasoning. Broths are so weirdly different in terms of sodium these days. You absolutely must start with less salt than you think you need. Add a bit, simmer, then taste again. Nobody likes soup that’s too salty to fix!
Also, about that ancho chili powder—it’s smoky, not spicy, but it builds incredible depth. If it’s your first time using it, start with just 1/4 teaspoon. If you taste it during that final simmer and it’s begging for more warmth, then go ahead and sneak in that last 1/4 teaspoon. You can find some of my favorite easy recipes for busy nights right here: dinner ideas for busy weeknights.
Mastering the Bacon Cheddar Topping
When it comes to your toppings, don’t skimp! The quality of your cheese really matters here for the perfect bacon cheddar topping experience. I always recommend grating a block of good sharp cheddar yourself rather than using the pre-shredded stuff. Pre-shredded cheese has anti-caking agents that make it stubbornly refuse to melt smoothly into that glorious cascade of cheese on top of your soup.
Make sure the last batch of bacon you cook for sprinkling is extra crispy. You want that crunch to contrast with how super smooth the soup base is after blending. It’s all about texture contrast!
Storage and Reheating for Your Leftover Loaded Baked Potato Soup with Bacon and Cheese
Now, the best part about making a massive pot of Loaded Baked Potato Soup with Bacon and Cheese is knowing you have leftovers for lunch tomorrow! This soup keeps beautifully, but you have to treat the components right, or you’ll end up with soggy toppings, which is a cardinal culinary sin, in my book.
Store the soup base itself in an airtight container in the fridge. It holds up so well for about four days, no problem. The flavor actually gets deeper overnight, which is always a welcome surprise when reheating!
The absolute key to saving leftover soup is separation. Put all your bacon, cheese, chives, and extra sour cream into tiny little baggies or separate small containers. When you’re ready to eat, reheat the creamy soup base gently on the stovetop over low to medium-low heat. Never bring it to a hard rolling boil when reheating, especially after we added that sour cream—it can sometimes curdle if it gets too aggressive!
Once the soup is heated through perfectly, serve it up in your bowls, and then let everyone pile on those glorious toppings for that fresh, crunchy, cheesy magic. That way, your leftovers taste just as amazing as the first bowl!
Frequently Asked Questions About Baked Potato Soup
I get so many questions about this soup because everyone wants to make sure they capture that perfect texture! Here are the ones I hear the most when I’m teaching classes or chatting with folks online. Don’t hesitate to reach out if you have another burning question!
Can I make this soup vegetarian?
Oh, absolutely! It’s super simple to adapt this recipe for a meatless meal. You’ll just skip the bacon, of course. Instead of using chicken broth, reach for a really rich vegetable broth. My secret tip? Sauté the onions and garlic in extra butter or olive oil until they are deeply golden brown—that caramelization helps replace the savory depth the bacon fat usually adds to your baked potato soup.
How can I make this soup thicker or thinner?
Getting the consistency just right for your personal preference is easy! If you want it thinner, just stir in a little more milk or broth until it feels right to you. If you are aiming for those super thick creamy soups and want it even *thicker* than the recipe suggests, you have two great options: either simmer it uncovered for a bit longer so more liquid evaporates, or, my favorite trick, melt 2 extra tablespoons of cheese right into the pot at the very end!
Can I use different types of potatoes?
You sure can! I insist on gold potatoes because their starch content is perfect for breaking down nicely and becoming creamy when blended, but Russets work fine too. Just know that Russets are starchier and might require a little extra liquid because they tend to absorb more of your broth as they cook. You can check out some other great dinner ideas and ingredient substitutions in my ultimate guide right here: ultimate dinner ideas guide.
Should I use an immersion blender or a regular blender?
I usually use my immersion blender because it’s less fuss, but if you want it silkier smooth, use a standard blender in batches (and remember to vent the lid!). The goal is to get that beautiful contrast between the blended base and the chunks of potato we leave behind—that’s what makes it feel like a true restaurant style recipe!
Nutritional Snapshot of Loaded Baked Potato Soup with Bacon and Cheese
It’s true, this soup is pure comfort, but I know a lot of you are keeping an eye on your macros, just like I am! Knowing what’s in your bowl helps you enjoy it even more responsibly. Here is a general look at what you can expect from one serving—this is based on the recipe yielding 8 hearty bowls.
Keep in mind these numbers are always estimates, because let’s be real, not every strip of bacon is exactly the same size, and how much cheese you pile on at the end changes things! But this gives you a great baseline for making sure this rich soup fits perfectly into your week.
- Calories: 521
- Fat: 32g (with 17g saturated fat)
- Protein: 12g
- Carbohydrates: 47g (with 5g fiber)
- Sodium: 1326mg (A little high, so maybe use low-sodium broth if that’s a concern for you!)
- Sugar: 7g
It packs a good punch of Vitamin A and C too, which is a nice bonus when you’re eating something so cozy. Enjoy this deep dive into the numbers, knowing you’re fueling up with something delicious!
Share Your Perfect Loaded Baked Potato Soup with Bacon and Cheese Experience
I really hope you are already reaching for your ladle because this soup is just too good not to make right now! I want to hear all about it once you’ve stirred up your own batch of Loaded Baked Potato Soup with Bacon and Cheese.
Did you stick to my grandma’s technique of leaving some small potato chunks, or did you cheat and blend the whole thing until it was super smooth? Tell me! I love seeing everyone make this recipe their own. Don’t forget to leave a rating right below—it really helps other cooks know this recipe is worth their time!
If you made any fun switches, like adding roasted garlic or swapping out the cheddar for smoked gouda, please drop those genius ideas in the comments below. I’m always looking for new ways to build on these classic comfort recipes. Seriously! If you have suggestions for me, or just want to say hi, hop over to my contact page: Let’s connect!
And if you managed to snap a photo of your beautifully topped bowls—maybe one with extra bacon glistening on top—please share it on social media and tag me! Tagging me is the best way to make sure I see your incredible work. Happy cooking, friend!
Loaded Baked Potato Soup with Bacon and Cheese
Ingredients
Equipment
Method
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3 to 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth. Use a whisk if needed.
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring the mixture to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer. Remove approximately half of the soup to a blender and puree until smooth. Be careful, the soup will be hot. Alternatively, you can use an immersion blender directly in the pot.
- Return the pureed soup to the pot and add sour cream and the reserved cooked bacon pieces. Stir well.
- Allow the soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives before you serve.
