Loaded Potato Soup with Bacon & Cheddar (Easy Comfort Food You’ll Crave)

Setting the Scene: A Cozy Bowl Built for Chilly Nights

Steam curls from the pot, bacon crackles in a skillet, and the kitchen smells like the promise of a soft blanket. This Loaded Potato Soup with Bacon & Cheddar is weeknight comfort at its best—creamy without being heavy, velvety yet dotted with tender potato cubes, and crowned with all the baked-potato fixings you love. Each spoonful brings a trio of textures: buttery potatoes that yield with a sigh, crisp bacon shards that snap, and melty cheddar that ribbons through the bowl. Add a tangle of green onions and a dollop of cool sour cream, and you’ve got a dinner that feels like a hug.

The method is intentionally simple: build a quick, flavorful base with bacon, onion, and garlic; simmer russets to tender perfection; then whisk in a light roux and a splash of milk for body and gloss. No canned soup shortcuts—just pantry staples layered into something rich and restorative in under an hour.

What You’ll Need: Ingredients & Tools for Creamy, Cheesy Bliss

Ingredients (Serves 6)

Base & potatoes

• 6 slices thick-cut bacon, diced
• 1 tablespoon butter (optional if bacon is lean)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and cut into ¾-inch cubes
• 4 cups low-sodium chicken broth (or vegetable)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• 1 bay leaf

Creamy finish

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1½ cups milk + ½ cup half-and-half)
• 1 cup shredded sharp cheddar cheese, plus more for topping
• ½ cup sour cream (or Greek yogurt), plus more for serving

Toppings (build your perfect bowl)

• Extra shredded cheddar
• Reserved crisp bacon
• Sliced green onions or chives
• Freshly ground pepper
• Hot sauce, for the spice-lovers

Tools

• Heavy pot or Dutch oven (5–6 quarts)
• Skillet (if crisping bacon separately)
• Ladle and wooden spoon
• Potato masher (or the back of a spoon)
• Measuring cups/spoons, whisk
• Small saucepan (for roux, optional—can be done in the same pot)

How to Make It: A Creamy, Loaded Potato Soup—Step by Step

Crisp the Bacon & Build the Flavor Base

Set a heavy pot over medium heat. Add diced bacon and cook, stirring, until the fat renders and the pieces turn mahogany-crisp, 6–8 minutes. Scoop bacon to a plate lined with paper towels; leave 2 tablespoons bacon fat in the pot (add 1 tablespoon butter if needed).
Stir in onion and a pinch of salt. Cook 4–5 minutes until translucent and sweet, scraping up browned bits. Add garlic and smoked paprika; cook 30 seconds until fragrant. This savory base will season the entire pot.

Simmer the Potatoes to Tender

Add the cubed potatoes, broth, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a simmer, then reduce heat to medium-low and cook, partially covered, until potatoes are tender, 12–15 minutes. Fish out the bay leaf.
For a soup that’s both velvety and chunky, use a potato masher to gently smash about one-third of the potatoes right in the pot—just a few presses. This releases starch, naturally thickening the broth while leaving plenty of bite.

Make a Quick Roux for Silky Body

In a small saucepan (or clear a space in the pot), melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1–2 minutes until the roux turns pale blond and smells nutty. Gradually whisk in 2 cups milk until smooth and lightly thickened, 2–3 minutes.
Pour the milk mixture into the potato pot, stirring as you go. Simmer 3–4 minutes, stirring often, until the soup turns luscious and coats the ladle. Taste and adjust salt and pepper.

Stir in the Creamy, Cheesy Finish

Off the heat, stir in 1 cup sharp cheddar and ½ cup sour cream until melted and glossy. Fold in half the reserved bacon for smoky pops throughout. If you prefer a thinner soup, add a splash more milk or broth. For thicker, let it burble gently a few minutes more.

Ladle & Load: The Fun Part

Ladle soup into warm bowls and add your favorite toppings: a snowfall of cheddar, crisp bacon shards, a tuft of green onions, a swirl of sour cream, and a twist of black pepper. A few drops of hot sauce wake up the richness nicely.

How to Make It: Pro Tips for the Best Texture

• Choose the right potato. Russets bring fluffy texture and thicken beautifully; Yukon Golds are creamier and hold their shape. Use a mix for the best of both worlds.
• Don’t over-blend. Skip the blender—over-processing releases too much starch and can turn the soup gluey. A hand masher keeps things silky-chunky.
• Season in layers. Salting the aromatics, the simmer, and the finish keeps the soup savory rather than salty.
• Cheese off the heat. Add cheddar after simmering is done to prevent graininess and ensure a smooth melt.

Creative Twists: Make It Your Signature

• Broccoli Cheddar Loaded: Stir in 2 cups small broccoli florets for the last 5 minutes; they’ll turn tender-crisp and cozy up to the cheddar.
• Roasted Garlic Upgrade: Roast a whole head of garlic until soft and sweet; mash the cloves and whisk into the soup with the sour cream.
• Lighter Yet Creamy: Use evaporated milk instead of half-and-half and swap half the bacon for turkey bacon; finish with Greek yogurt.
• Fully Loaded Baked Potato: Add ½ teaspoon dried chives and ½ teaspoon onion powder to the base; finish with extra cheddar and a sprinkle of chives.
• Smoky Corn & Jalapeño: Sauté 1 diced jalapeño with the onion; fold in 1½ cups corn kernels for pops of sweetness and color.
• Make-Ahead Friendly: Simmer the base through the potato step, cool, and refrigerate up to 2 days. Reheat gently, then add the roux, milk, and cheese just before serving for freshest texture.
• Gluten-Free: Thicken with 1½ tablespoons cornstarch whisked into the milk (skip the roux) or use a gluten-free flour blend.

Nutritional Spotlight (Approx. per serving, 1/6 recipe)

Using turkey bacon, low-fat milk, and Greek yogurt trims saturated fat, while keeping plenty of cozy flavor.

Final Inspiration: The Baked-Potato Bar—In a Bowl

When the wind nips and you want dinner to feel like a small celebration, this Loaded Potato Soup with Bacon & Cheddar is your answer. It’s the spirit of a steakhouse baked potato—smoky bacon, melty cheese, cool sour cream—translated into a spoonable, soul-warming pot. Set out the toppings like a mini bar and let everyone doctor their bowl. The leftovers are even better the next day, thickened slightly and ready for a splash of broth to loosen.

Make it once, and it becomes the recipe you reach for whenever someone says, “I’m craving something cozy.” The first spoonful is creamy and comforting; the second is practically guaranteed.