Creamy Loaded Baked Potato Soup Recipe with Bacon Easy and Best

Let me tell you, the scent of smoky bacon mingling with tender baked potatoes and rich cream wafting from my pot is enough to make anyone’s mouth water instantly. The first time I made this creamy loaded baked potato soup with bacon, I was honestly floored—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember being knee-high to a grasshopper, helping my grandma peel potatoes on chilly autumn afternoons, dreaming about the warm, hearty soups she’d make when the leaves turned golden. Years ago, I stumbled upon this recipe during a rainy weekend experiment to recreate that nostalgic comfort food with a bit of my own twist.

My family couldn’t stop sneaking spoonfuls off the stove, and I can’t really blame them. It’s dangerously easy to make, yet the flavor hits you with pure, nostalgic comfort. Honestly, whether you’re looking for a sweet treat for your kids after school, a perfect potluck addition, or just a way to brighten up your Pinterest recipe board, this creamy loaded baked potato soup with bacon is going to become your go-to. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. This soup feels like a warm hug in a bowl, and you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

Having cooked this creamy loaded baked potato soup with bacon more times than I can count, I can say it’s truly a winner for many reasons. Here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or unexpected guests.
• Simple Ingredients: No fancy trips to specialty stores; you probably have everything in your kitchen already.
• Perfect for Cozy Evenings: Ideal for chilly nights, comforting lunches, and family dinners.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and smoky bacon flavor.
• Unbelievably Delicious: The combination of creamy potatoes, crispy bacon, and melted cheese is pure magic.

This recipe isn’t just your average baked potato soup—it’s the best version I’ve found after tweaking the seasoning balance and adding a secret step of blending part of the potatoes for ultra-smooth creaminess. Plus, adding crispy bacon right at the end gives you the best texture contrast. It’s comfort food that feels indulgent yet homey, and it’s perfect for impressing guests without any stress. The first bite will have you closing your eyes and savoring every spoonful. Trust me, this soup is a game-changer.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples, so no need to rush to the store.

• Baking Potatoes: 4 large Russet potatoes, peeled and diced (the starchy variety gives the best creamy texture)
• Bacon: 6 slices, chopped (I prefer thick-cut for extra crispiness)
• Unsalted Butter: 4 tablespoons, divided (adds richness without overpowering)
• Yellow Onion: 1 medium, finely chopped (for that sweet, mellow base flavor)
• Garlic: 3 cloves, minced (fresh garlic really lifts the soup)
• All-Purpose Flour: 1/4 cup (helps thicken the soup nicely)
• Chicken Broth: 4 cups (or vegetable broth for a lighter version)
• Whole Milk: 2 cups (feel free to use 2% or dairy-free milk like oat milk)
• Sharp Cheddar Cheese: 1 cup, shredded (I recommend Cabot for the best melt and flavor)
• Sour Cream: 1/2 cup (adds tang and creaminess)
• Green Onions: 3 stalks, sliced thin (for garnish and fresh bite)
• Salt and Freshly Ground Black Pepper: to taste
• Optional: Crumbled cooked bacon for topping, extra shredded cheese, chives

If you want to swap things up, using almond flour instead of all-purpose flour works for a gluten-free option. In summer, I sometimes swap the potatoes for sweet potatoes for a slightly sweeter, vibrant twist. Also, swapping sour cream with Greek yogurt is a nice tangy alternative that ups the protein.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven (a 5-quart one works perfectly for even heat distribution)
• Wooden spoon or heatproof spatula
• Chef’s knife and cutting board
• Measuring cups and spoons (for precise ingredients)
• Immersion blender or regular blender (to blend part of the soup for creaminess, but optional if you like chunkier texture)
• Cheese grater (for shredding cheddar fresh—trust me, it tastes better than pre-shredded)

If you don’t have an immersion blender, a regular blender works fine, just be careful with hot liquids. I personally like using a heavy Dutch oven because it retains heat well and prevents scorching. For budget-friendly options, a good quality non-stick pot will also do the trick without breaking the bank.

Preparation Method

1. Cook the Bacon: In your large pot over medium heat, add the chopped bacon. Cook until crispy, about 7-9 minutes, stirring occasionally. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot for flavor.
2. Sauté Onion and Garlic: Add 2 tablespoons of butter to the bacon fat. Once melted, add the chopped onion and cook for 5 minutes until translucent and soft. Stir in minced garlic and cook for another 1 minute, until fragrant.
3. Prepare the Roux: Sprinkle the flour over the onion mixture, stirring constantly for 2 minutes to cook out the raw flour taste. This step thickens the soup and gives it a velvety texture.
4. Add Broth and Potatoes: Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
5. Blend for Creaminess: Using an immersion blender, blend about half the soup directly in the pot until smooth but leaving some potato chunks for texture. If you don’t have one, carefully transfer half the soup to a blender, puree, and return to pot.
6. Add Milk and Butter: Stir in the remaining 2 tablespoons of butter and the milk. Heat gently but do not boil, stirring often.
7. Stir in Cheese and Sour Cream: Remove from heat and add shredded cheddar cheese (reserve some for topping) and sour cream. Stir until cheese melts smoothly. Season generously with salt and pepper to taste.
8. Finish with Bacon and Green Onions: Stir most of the cooked bacon into the soup, reserving some for garnish. Top with sliced green onions and extra cheese if desired.
9. Serve Warm: Ladle into bowls and garnish with remaining bacon and fresh green onions. Enjoy immediately for the best texture and flavor.

Note: If the soup is too thick, thin it out with a splash of broth or milk. Watch the heat closely after adding dairy to prevent curdling. This preparation takes around 45 minutes total, making it perfect for a cozy weekend meal.

Cooking Tips & Techniques

One trick I learned the hard way is that sautéing the onions slowly is key—it builds the flavor foundation you really want here. Rushing this step and cooking onions too quickly leads to harsh, raw notes that throw off the whole soup.

Also, don’t skip the roux! Cooking the flour with butter and onions creates that silky body, and skipping it will leave your soup watery and flat.

When blending, only puree half the soup to keep some potato chunks for that satisfying bite. Over-blending leaves it too mushy.

Another tip: add cheese off the heat to avoid it clumping or separating. Stir it in gently until it melts fully.

Timing-wise, you can cook bacon ahead and store it in the fridge. Just reheat briefly before adding so it stays crispy. Multitasking with this little prep hack saves loads of time when dinner’s calling.

Variations & Adaptations

• Vegetarian Version: Skip bacon and use smoked paprika or liquid smoke for that smoky punch. Swap chicken broth with vegetable broth.
• Low-Carb Adaptation: Substitute potatoes with cauliflower florets. The texture changes but still delivers creamy goodness.
• Seasonal Twist: Add roasted corn or chopped jalapeños for summer heat and sweetness.
• Dairy-Free Option: Use coconut cream or cashew cream in place of milk and sour cream. Choose dairy-free cheese or omit cheese altogether.
• Personal Favorite: I sometimes add a splash of white wine during onion sautéing for subtle acidity and depth.

Serving & Storage Suggestions

This creamy loaded baked potato soup with bacon is best served hot, straight from the pot, with a sprinkle of fresh green onions and extra crispy bacon on top. Pair it with a warm crusty bread or a simple side salad for a balanced meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the soup if it thickens too much.

For longer storage, freeze the soup in portions (without cheese or sour cream) for up to 2 months. Thaw overnight in the fridge before reheating and stirring in dairy additions fresh.

Keep in mind, the flavors meld wonderfully overnight, so you might find it even tastier the next day! Just give it a good stir and adjust seasoning before serving.

Nutritional Information & Benefits

This hearty soup packs a comforting nutritional punch. A typical serving contains roughly 350 calories, 18 grams of fat, 30 grams of carbohydrates, and 12 grams of protein. The potatoes provide potassium and vitamin C, while the bacon adds protein and smoky flavor.

Using real cheddar cheese and sour cream contributes calcium and vitamin A. For those watching carbs, swapping potatoes for cauliflower lowers the carb count significantly.

Gluten-free option is easy by choosing gluten-free flour or using cornstarch as thickener. Just be mindful if you swap broths or add extra toppings.

From a wellness perspective, this soup feels indulgent but is made with clean, familiar ingredients you can feel good about sharing with your family.

Conclusion

To sum it up, this creamy loaded baked potato soup with bacon is a must-make for anyone craving cozy, stick-to-your-ribs comfort food. It’s easy, quick, and delivers that perfect mix of creamy, cheesy, and smoky flavors that make you want seconds (and thirds!).

Feel free to customize it with your favorite toppings or swap ingredients to fit your dietary needs. Personally, making this soup always brings back fond memories and creates new ones around the dinner table.

If you try it, I’d love to hear how it turned out! Drop a comment, share your variations, or pass this recipe along to someone who needs a warm hug in a bowl. Happy cooking!

FAQs About Creamy Loaded Baked Potato Soup with Bacon

Can I make this soup ahead of time?

Absolutely! Make it a day ahead and store it in the fridge. Just reheat gently and add extra milk or broth if it’s thickened too much.

How do I keep the bacon crispy in the soup?

Cook bacon separately until crispy and add it just before serving to maintain that satisfying crunch.

Can I freeze creamy baked potato soup?

You can freeze the soup before adding cheese and sour cream. Thaw in the fridge and stir in dairy after reheating for best texture.

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

Russet potatoes are ideal because their high starch content creates a velvety creaminess when cooked and blended.

Is there a vegetarian version of this soup?

Yes! Skip the bacon and use smoked paprika or liquid smoke for flavor, and swap chicken broth for vegetable broth.

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