Go Back
Bowl of loaded baked potato soup topped with cheddar, bacon, sour cream, and chives

Loaded Baked Potato Soup with Cheddar Cheese and Bacon

Loaded Baked Potato Soup is a hearty, creamy soup with tender potatoes, rich cheddar, and crispy bacon in every comforting spoonful. It is an easy choice for a cozy weeknight meal or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound bacon, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 4 pounds russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped

Method
 

Cooking
  1. Warm the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped bacon and cook until crisp. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered grease in the pot.
  3. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
  4. Stir in the minced garlic and cook for 1 minute.
  5. Pour in the chicken broth and add the potatoes, salt, and black pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
Blending and Finishing
  1. Blend about half of the soup with an immersion blender, or carefully transfer that portion to a blender and process until smooth. Return the blended soup to the pot.
  2. Stir in the heavy cream and shredded cheddar over low heat until the cheese has melted and the soup is hot. Keep the soup below a boil.
  3. Add the sour cream and stir until evenly incorporated.
Serving
  1. Ladle the soup hot and finish each serving with the reserved crispy bacon and chopped fresh chives.

Notes

For a thicker soup, blend a larger portion of the cooked potato mixture before adding the cream and cheese.