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Cozy Loaded Baked Potato Soup with Bacon & Chives

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This rich and creamy loaded baked potato soup is packed with crispy bacon, sharp cheddar, and fresh chives. It’s the ultimate comfort food that comes together in about 45 minutes for a cozy weeknight dinner.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups low-sodium chicken broth
  • 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped
  • Extra crispy bacon crumbles (reserved from cooked bacon)

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay bacon strips in a single layer. Bake for 15-18 minutes until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon fat for the soup.
  2. Sauté the aromatics: In a Dutch oven or large pot, melt the butter with the 2 tablespoons of reserved bacon fat over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Add the liquids: Slowly pour in the milk, heavy cream, and chicken broth while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Add the potatoes and seasonings: Stir in the diced potatoes, salt, pepper, smoked paprika, and garlic powder. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash to desired consistency: Remove from heat. Using a potato masher, mash about half of the potatoes right in the pot to create a creamy base while leaving some chunky pieces.
  7. Finish with cheese: Return pot to low heat. Gradually stir in 3/4 cup of the shredded cheddar cheese, a handful at a time, until fully melted. Taste and adjust seasoning.
  8. Serve and garnish: Ladle soup into bowls. Top each serving with a dollop of sour cream, remaining cheddar cheese, crispy bacon crumbles, and fresh chives. Serve immediately.

Notes

The soup will continue to thicken as it sits. If reheating leftovers, add a splash of milk or broth to thin it back to your preferred consistency. For best results, shred your own cheese from a block to avoid graininess.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food soup, easy potato soup

Find it online: https://lenatable.com/cozy-loaded-baked-potato-soup-with-bacon-and-chives/