Loaded Baked Potato Bacon Soup

This loaded baked potato soup captures all the cozy flavors of your favorite baked potato transformed into a comforting soup bowl. Creamy potatoes, smoky bacon, and plenty of classic toppings make it a heartwarming meal the whole family looks forward to, especially on cool evenings. You can play with the garnishes for a custom touch every time.

When I first made this soup my kids licked their bowls clean and begged for seconds so it instantly became a cold weather favorite in our home.

Ingredients

• Russet potatoes: Provides the classic fluffy texture and earthy flavor Choose ones that feel heavy and are free of large blemishes
• Yellow onion: Delivers sweet mellow base Make sure it is firm and bright
• Garlic: Adds savory punch Freshly minced is best for flavor
• Celery and carrot: Build aromatic foundation Pick crisp stalks and vibrant orange carrots
• Low sodium chicken broth: Lets you control the saltiness Look for clear golden broth without additives
• Whole milk and heavy cream: Create velvety feel Use fresh cream for ultra richness
• Unsalted butter: Makes the base smooth Select quality butter for deeper taste
• All purpose flour: Thickens the soup Use gluten free blend if desired
• Thick cut bacon: Delivers smoky notes and crunch Pick bacon with balanced fat to meat ratio
• Sharp cheddar cheese: Gives a tangy classic finish Opt for freshly shredded for meltability
• Sour cream: Adds tang and cooling finish Use Greek yogurt for lighter taste
• Green onions and chives: Lend fresh bite and color Fresh cut right before serving is best
• Salt freshly ground black pepper: Permits you to dial in the flavor
• Smoked paprika: Brings subtle smokiness to echo bacon Optional but highly recommended for depth

Instructions

Render the Bacon:

Cook the bacon in a large Dutch oven over medium heat until it turns golden and crisp This usually takes about 8 to 10 minutes Lay cooked bacon on paper towels and carefully leave about two tablespoons of bacon drippings in the pot for flavor

Sauté the Vegetables:

Melt butter in the drippings then add chopped onion celery and carrot Let these sweat over medium low heat for about five minutes until onion turns soft and translucent Stir in the garlic and cook for one additional minute to build depth

Make a Roux:

Sprinkle flour evenly over the vegetables Stir continuously for two minutes to coat and cook off the raw flour taste without browning

Deglaze and Simmer:

Slowly pour in the chicken broth whisking while scraping the pot bottom Add diced potatoes salt black pepper and smoked paprika Stir well and bring to a gentle boil

Cook the Potatoes:

Drop heat and let soup simmer uncovered for about twenty to twenty five minutes Stir occasionally until potatoes are fork tender

Mash for Texture:

Use a potato masher or immersion blender to gently mash some potatoes right in the pot This step makes part of the soup creamy but keeps some hearty chunks

Add Cream and Richness:

Pour in the whole milk and heavy cream Continue simmering on low for five more minutes and taste for seasoning Add more salt or pepper if needed

Finish with Cheese and Bacon:

Remove from heat and stir in half the shredded cheddar and half the bacon so they melt and infuse the soup

Garnish and Serve:

Ladle soup into big bowls Top each with extra cheddar crisp bacon a dollop of sour cream green onions and chives for that loaded baked potato finish

Bacon remains my favorite part I always make a little extra because folks sneak extra bites from the bowl before soup is even ladled The salty crunch is the perfect contrast to the creamy soup and brings back memories of giant Sunday baked potatoes at my grandma’s table.

Storage Tips

Store leftovers in airtight containers in the fridge up to four days The soup thickens as it chills so reheat gently with a splash of milk or broth to restore creamy consistency For longer storage pour cooled soup into freezer safe bags and freeze up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you are out of russet potatoes try Yukon golds for a naturally more buttery bowl Smoked paprika can be swapped for regular or left out if you prefer Use turkey bacon for a lighter flavor and smoked gouda instead of cheddar for a unique twist Greek yogurt is a great swap for sour cream on top

Serving Suggestions

Pile on cooked broccoli florets for a veggie boost Try baked potato soup with a side of crusty gluten free bread or a light salad For a big gathering set out toppings like extra cheese chives bacon avocado and hot sauce so every guest can make their own loaded bowl

Cultural Context

Loaded baked potato soup is a modern comfort food born from classic American baked potato bars where everyone adds favorite toppings Soup versions gained traction in the nineties as diners and cafes wanted homestyle flavors in spoonable form

Seasonal Adaptations

Lighten the soup with extra broth and skip heavy cream in spring Mix in fresh corn kernels during late summer for a sweet pop Swap chives for parsley or dill depending on what grows in your garden

Success Stories

This soup has been my go to recipe for winter birthday parties and always draws requests for the recipe Last year my neighbor made it for her book club and called it the biggest hit of the night If you double the batch it is perfect for holiday potlucks

Freezer Meal Conversion

To make freezer friendly batches cool soup completely before ladling into quart bags Lay flat to freeze for easy stacking Reheat straight from frozen over low heat stirring in a splash of broth to bring back creaminess

Every bowl of this baked potato soup is pure comfort—customizable, freezer friendly, and guaranteed to satisfy. Try it on your next chilly night and watch it disappear!

Common Recipe Questions

→ How can I make this soup vegetarian?

Skip the bacon and use vegetable broth instead of chicken broth. Amp up flavor by adding smoked paprika or liquid smoke.

→ Can I make this gluten-free?

Use gluten-free flour as a thickener and be sure your broth is certified gluten-free for a safe result.

→ How do I get a creamy texture?

Lightly mash some of the cooked potatoes in the pot, or use an immersion blender for a smoother finish.

→ What toppings work well with this soup?

Try extra cheese, green onions, sour cream, chives, chopped herbs, or even steamed broccoli for variety.

→ Can I prepare this in advance?

Yes! The soup stores well refrigerated for 2–3 days. Add toppings just before serving to keep their texture fresh.

→ What can I serve alongside?

Crisp bread, side salad, or a light beer or unoaked chardonnay all pair well with this comforting meal.