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Creamy Loaded Baked Potato Soup with Bacon & Chives

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This creamy loaded baked potato soup is rich, velvety, and packed with smoky bacon, sharp cheddar, and fresh chives. It’s a comforting bowl of goodness that comes together in about 45 minutes, perfect for cold days.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Russet potatoes, scrubbed clean (about 4–5 large)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped

Instructions

  1. Cook the bacon in a cold Dutch oven over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the butter to the pot and let it melt completely. Sprinkle the flour over the butter and onion mixture, stirring constantly. Cook for 1-2 minutes until the mixture turns a light golden color.
  4. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Then add the milk and heavy cream. Continue stirring until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Cut the scrubbed potatoes into 1/2-inch cubes. Stir the cubed potatoes into the pot along with the salt, pepper, and smoked paprika. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Remove the pot from the heat. Use a potato masher to gently mash some of the potatoes right in the pot, leaving about half intact for texture. Alternatively, use an immersion blender for a completely smooth soup.
  7. Stir in 1 cup of the shredded cheddar cheese and the sour cream until completely melted and incorporated. Taste and adjust seasoning with more salt and pepper if needed.
  8. Ladle the soup into bowls. Top each serving with the remaining cheddar cheese, bacon crumbles, extra sour cream if desired, and fresh chives. Serve immediately.

Notes

For best results, shred your own cheddar cheese to avoid anti-caking agents that prevent smooth melting. The soup thickens as it cools; add a splash of milk or broth when reheating. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months (omit cream and cheese if freezing, add after thawing).

Nutrition

Keywords: potato soup, loaded baked potato soup, creamy potato soup, bacon, cheddar, comfort food, winter soup

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