Easy Loaded Baked Potato Soup Recipe with Bacon and Cheese

, loaded baked potato soup is definitely one of them. It’s hearty, comforting, and customizable to whatever you’re craving. I’ve made this soup countless times, tweaking it to get it just right for chilly evenings or when I need a seriously satisfying dinner.

Why This Loaded Baked Potato Soup Works

This loaded baked potato soup recipe is a winner because it captures all the best parts of a loaded baked potato in a creamy, satisfying soup. It uses simple, accessible ingredients and a straightforward cooking process, making it achievable for most home cooks.

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound bacon, diced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 ½ cups milk (whole milk or 2% works well)
• ½ cup heavy cream (optional, for extra richness)
• ½ cup shredded cheddar cheese, plus more for topping
• ¼ cup chopped fresh chives, plus more for topping
• Optional toppings: sour cream, additional shredded cheddar cheese, more chives, crumbled bacon

Gathering your ingredients is the first crucial step to a successful soup. Having everything prepped and ready to go ensures a smooth cooking experience, preventing any last-minute rushes or forgotten items.

A recipe worth trying: Easy Crispy Potato Fries Recipe

How to Make It

1. Cook the Bacon: Place the diced bacon in a large pot or Dutch oven over medium heat. Cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the pot; discard the rest.
2. Sauté Aromatics: Add the chopped onion to the pot with the reserved bacon fat. Cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Cook the Potatoes: Add the cubed potatoes to the pot. Pour in the chicken broth, ensuring the potatoes are mostly submerged. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4. Blend the Soup: Once the potatoes are tender, you have a couple of options for blending. For a smoother soup, carefully transfer about half of the soup mixture to a blender (working in batches if necessary, removing the center cap of the blender lid and covering with a towel to allow steam to escape) and blend until smooth.
5. Add Dairy and Cheese: Stir in the milk and heavy cream (if using). Heat the soup gently over low heat until warmed through. Do not boil after adding the dairy, as it can curdle. Stir in the ½ cup of shredded cheddar cheese until melted and the soup is creamy.
6. Add Chives and Bacon: Stir in ¼ cup of the chopped chives and most of the cooked crumbled bacon (reserving some for garnish). Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese, the reserved crumbled bacon, and more chopped chives.

This step-by-step process ensures that each component of the soup comes together beautifully, resulting in a rich and satisfying meal.

Nutrition at a Glance

• Calories: Approximately 450-600 per serving (depending on milk fat content, cream, and amount of bacon/cheese used)
• Protein: Around 15-25g
• Fat: Varies considerably, typically 25-40g (can be reduced by using leaner bacon and lower-fat milk/cheese, or omitted cream)
• Carbohydrates: Approximately 30-45g
• Fiber: About 5-8g from the potatoes and onions
• Sodium: Can range from 800-1500mg due to broth and added salt, adjustable by using low-sodium broth and careful salting.
• Vitamins and Minerals: Good source of Potassium (from potatoes), Vitamin A (if using fortified milk), and some B vitamins.

These nutritional estimates provide a general idea of what you’re consuming, allowing for informed choices about how you prepare and enjoy this comforting dish.

How to Serve It

• Classic Comfort: Top generously with shredded cheddar cheese, crumbled crispy bacon, and a dollop of sour cream or a swirl of Greek yogurt. Sprinkle with fresh chives or green onions for a burst of color and freshness.
• With Bread: Serve alongside crusty bread, garlic bread, or warm cornbread for dipping. This is a classic pairing that never disappoints.
• As a Lighter Meal: If you want to make it slightly lighter, reduce the amount of cheese and bacon, and serve with a simple side salad with a vinaigrette dressing.
• Kid-Friendly: Kids often love the cheesy, bacon-y goodness. Keep the toppings simple – just cheese and a little bacon.

The beauty of this soup lies in its versatility; it can be a hearty main course or a delicious appetizer when served in smaller portions.

Common Mistakes

• Overcooking the Potatoes: While you want them tender enough to blend, overcooked potatoes can become watery and lose their flavor, impacting the soup’s texture and taste. Keep an eye on them during the simmering phase.
• Not Rendering Bacon Properly: Starting with cold bacon in a cold pan and cooking it slowly helps to render out the fat, resulting in crispier bacon and more flavorful fat for sautéing the onions.
• Boiling the Dairy: Once you add milk and cream, keep the heat on low. Boiling can cause the dairy to separate or curdle, affecting the soup’s smooth texture.
• Not Blending Enough (or Too Much): Finding the right consistency is key. Some like it super smooth, while others prefer some potato chunks. Blending too little can leave large pieces, while over-blending might make it gluey. Taste and blend to your preference.
• Under-seasoning: Potatoes and broth can be bland on their own. Don’t be shy with the salt and pepper, and taste as you go, especially after adding the cheese and bacon, which also contribute saltiness.

Avoiding these common pitfalls will steer you toward a more successful and enjoyable soup-making experience.

Storage and Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days.
• Freezing: This soup freezes well, though the texture might change slightly. Cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.
• Reheating on Stovetop: Gently reheat the soup in a pot over low to medium-low heat, stirring frequently. If the soup seems too thick, add a splash of milk or broth to thin it out. If it was frozen without dairy, add it now and heat until warmed through, being careful not to boil.
• Reheating in Microwave: Reheat individual portions in a microwave-safe bowl, covering loosely. Heat on medium power in 30-60 second intervals, stirring between each, until heated through. Again, add dairy if it was omitted for freezing.

Proper storage ensures that your delicious loaded baked potato soup remains safe to eat and retains its wonderful flavor for days to come.

Leftover Ideas

• Baked Potato Soup Casserole: Combine leftover soup with cooked pasta or rice, top with cheese and breadcrumbs, and bake until bubbly and golden.
• Stuffed Bell Peppers: Mix leftover soup with cooked ground meat or lentils, rice, and vegetables. Stuff into bell peppers and bake until tender.
• Savory Pancakes or Waffles: Whisk a small amount of leftover soup into your pancake or waffle batter for a savory, cheesy twist.
• Soup Base for Other Dishes: Use the creamy potato base as a starting point for other creamy soups, like a broccoli cheddar soup, by adding cooked broccoli and more cheese.
• Dipping Sauce: Thicken any remaining soup slightly and use it as a dipping sauce for fries, chicken tenders, or as a base for a cheesy potato dip.

Don’t let those delicious leftovers go to waste! With a little creativity, you can transform your loaded baked potato soup into entirely new and exciting meals.

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