There’s nothing quite like a steaming bowl of loaded baked potato soup with bacon to warm you up on a chilly evening. I still remember the first time I made this for my family – my husband took one bite, closed his eyes, and declared it “better than his favorite steakhouse version.” And honestly? I agreed! This soup has everything you love about a loaded baked potato – creamy russets, crispy bacon bits, sharp cheddar, and that dollop of cool sour cream – all in spoonable form. It’s become our go-to comfort food when the weather turns cold, or frankly, whenever we need a little edible hug. The secret is in the texture – blending just half the potatoes gives you that perfect balance between velvety smoothness and satisfying chunks. Trust me, once you try this potato-packed wonder, you’ll understand why my kids start begging for it as soon as the leaves begin to change color.
Why You’ll Love This Loaded Baked Potato Soup with Bacon
Oh my goodness, where do I even start? This isn’t just soup – it’s a big, warm potato-y hug in a bowl. Here’s why it’s become my family’s most-requested recipe:
- Creamy dreamy texture: That perfect blend of silky purée and tender potato chunks makes every spoonful feel like comfort food heaven
- Flavor bomb: Crispy bacon, sharp cheddar, and earthy potatoes create this magical umami party in your mouth
- So easy: Just 45 minutes from chopping to slurping – even on crazy weeknights
- Customizable: Pile on your favorite baked potato toppings or keep it simple
- Crowd-pleaser: Kids devour it, adults beg for seconds, and picky eaters? Never met one who could resist
Really though, the best part is watching everyone’s faces light up when I bring this to the table. It’s pure comfort in a bowl – the kind that makes cold nights feel cozy and bad days feel better.
Ingredients for Loaded Baked Potato Soup with Bacon
Okay, let’s talk ingredients – and I mean the good stuff! This loaded baked potato soup with bacon is basically a grocery list of happiness. I’ll break it down so you know exactly what you need. Trust me – using the right ingredients makes all the difference between “meh” and “OMG I need this recipe!”
For the Soup:
- 4 large russet potatoes – peeled and diced (don’t skip peeling – we want that smooth texture!)
- 4 slices bacon – chopped (I prefer thick-cut for extra crispiness)
- 1 onion – diced (yellow or white works best here)
- 3 cups chicken broth (low-sodium is my go-to so we control the salt)
- 1 cup heavy cream (yes, really – this is comfort food, not diet food!)
- 1 cup cheddar cheese – shredded (shred it yourself for better melting)
- 1/2 tsp salt (we’ll adjust later after the bacon does its thing)
- 1/4 tsp black pepper (freshly ground if you’ve got it)
For Garnish:
- 1/4 cup green onions – chopped (the pop of color and freshness is perfect)
- 1/4 cup sour cream (full-fat gives the best cool creaminess)
- 1/4 cup cheddar cheese – shredded (because you can never have too much cheese)
- 2 slices bacon – cooked and crumbled (the crispy topping makes it!)
Pro tip from someone who’s made this way too many times (no regrets!): measure out everything before you start cooking. This soup comes together fast once you get going, and you don’t want to be frantically shredding cheese while your onions overcook!
How to Make Loaded Baked Potato Soup with Bacon
Alright, let’s get cooking! This loaded baked potato soup with bacon comes together so easily, you’ll wonder why you ever bothered with canned soup. I’ve made this dozens of times (my family won’t let me stop!), so I’ve got all the little tricks to make it perfect every time. Just follow these steps and you’ll be ladling out bowls of creamy, bacon-y goodness before you know it!
Step 1: Cook the Bacon and Onions
First things first – grab your big pot and toss in that chopped bacon. Medium heat is your friend here – we want those little pieces crispy, not burnt! As the bacon cooks, resist the urge to stir constantly. Let it do its thing for about 5 minutes until it’s beautifully golden. Scoop out the bacon bits (save them for garnish – trust me, you’ll want that crunch later!), but leave that glorious bacon fat in the pot. Now toss in your diced onions and give them a good stir. They’ll soak up all that bacony goodness and turn soft and translucent in about 5 minutes. Your kitchen should smell amazing right about now!
Step 2: Simmer the Potatoes
Time for the potatoes to join the party! Dump in your diced russets along with the chicken broth, salt, and pepper. Bring everything to a lively boil, then dial it back to a gentle simmer. This is where the magic happens – let those potatoes cook for about 15 minutes until they’re fork-tender. You’ll know they’re ready when a piece breaks apart easily when pressed against the side of the pot. Don’t rush this step – properly cooked potatoes mean the difference between chunky and mushy soup. While you wait, why not check out this other easy soup recipe for next time?
Step 3: Blend and Finish the Soup
Here’s where we create that perfect creamy-chunky texture. Carefully ladle about half the soup into your blender (hot liquids expand, so don’t fill more than halfway!). Give it a good blitz until smooth, then pour it back into the pot. Now stir in the heavy cream and shredded cheddar – watch how the cheese melts into silky ribbons! Taste and adjust the seasoning if needed. Want it thicker? Blend a bit more of the potatoes. Prefer it chunkier? Leave more potatoes whole. See? I told you this was easy!
Tips for the Best Loaded Baked Potato Soup with Bacon
After making this loaded baked potato soup with bacon more times than I can count (my family’s obsession is real!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time. First off – thickness control is everything! Want it creamier? Blend more potatoes. Love chunks? Just blend a little. Leftover baked potatoes work amazingly here too – just dice ’em up and skip the peeling. And here’s my favorite secret – always cook extra bacon for garnish because let’s be honest, you’ll “taste test” half of it before serving. Oh! And when blending hot soup, remove the center cap from your blender lid and cover with a towel to prevent steam explosions – learned that the messy way! Top with whatever makes you happy – extra cheese, chives, even a drizzle of hot sauce. This soup is your canvas!
Serving Suggestions for Loaded Baked Potato Soup with Bacon
Oh, the fun part – making your loaded baked potato soup with bacon look as good as it tastes! I always set up a little topping bar with extra crispy bacon (because is there ever really enough?), sharp cheddar shreds, chopped green onions, and a big dollop of sour cream. For sides? Listen – this soup demands some garlic bread for dipping. The buttery crunch against creamy soup is pure bliss. If you’re feeling fancy, a simple green salad cuts through the richness. But honestly? Some nights we just go all in with extra cheese and call it dinner perfection.
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, you’ll probably have some of this amazing loaded baked potato soup with bacon left over (unless my family visits – then it’s gone in one sitting!). Pop any leftovers into an airtight container and they’ll keep happily in the fridge for about 3 days. When reheating, go low and slow – medium heat on the stovetop with frequent stirring keeps the texture silky instead of separated. If it thickens up too much, just stir in a splash of milk or broth. And please, promise me you’ll reheat only what you’ll eat – this stuff is too good to waste!
Nutritional Information
Just between us – this loaded baked potato soup with bacon isn’t exactly diet food (and honestly, why would you want it to be?). The nutritional info below is just an estimate since brands and ingredients vary. But for those curious, here’s what one hearty bowl typically contains:
- Calories: 450 (worth every single one!)
- Fat: 28g (hello, bacon and cream!)
- Protein: 15g (potatoes and cheese pack a punch)
- Carbs: 35g (comfort food carbs at their finest)
- Fiber: 4g (thank you, potato skins)
Remember – these numbers can change based on how much cheese you “accidentally” add (I won’t tell!). Enjoy every creamy, bacon-y bite!
Frequently Asked Questions
Can I use milk instead of heavy cream?
You can, but it won’t be quite as luxuriously creamy. If you must swap, whole milk works best – just know the texture will be thinner. For a decent middle ground, try half milk, half evaporated milk. But between us? The heavy cream is what makes this soup feel like a warm hug!
How do I make this vegetarian?
Easy peasy! Skip the bacon (sob!) and use olive oil to sauté the onions. Swap chicken broth for vegetable broth. The soup still tastes amazing – just add smoked paprika to mimic that bacony depth. Top with extra cheese and chives for flavor.
Can I freeze loaded baked potato soup?
Honestly? I don’t recommend it. The dairy can separate when thawed, and potatoes get grainy. This soup is best enjoyed fresh or stored in the fridge for up to 3 days. If you must freeze, blend it completely smooth first and expect to stir vigorously when reheating.
What if I don’t have a blender?
No worries! Use a potato masher for a chunkier version, or press portions through a fine mesh strainer for smoothness. I’ve even seen people use immersion blenders right in the pot (just be careful of splatters!). The soup will still taste incredible – promise!
Ready to Make This Soup?
Alright, my fellow soup lovers – it’s go time! I can’t wait for you to experience this loaded baked potato soup with bacon magic in your own kitchen. When you make it (and you totally should!), snap a pic of that cheesy, bacon-topped beauty and tell me all about it in the comments. Did you add any fun twists? Did your family go crazy for it like mine always does? I’m here cheering you on – now grab that pot and let’s get cooking!
Loaded Baked Potato Soup with Bacon
Ingredients
Equipment
Method
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes.
- Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use a blender to puree half of the soup, then return it to the pot.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Ladle the soup into bowls and garnish with green onions, sour cream, extra cheese, and crumbled bacon.