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Creamy Loaded Baked Potato Soup Recipe with Bacon and Chives

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A comforting and creamy baked potato soup loaded with crispy bacon and fresh chives, perfect for cozy evenings and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (950 ml) chicken broth, low sodium recommended
  • 1 cup (240 ml) whole milk (or almond milk for dairy-free)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter (salted or unsalted)
  • Salt and pepper, to taste
  • 2 tablespoons fresh chives, finely sliced
  • 1 cup shredded cheddar cheese (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 6–8 minutes, stirring occasionally. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat, then stir in chopped onions. Cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth to avoid lumps. Increase heat to medium-high and bring to a gentle boil.
  5. Add diced potatoes to the pot. Reduce heat to medium and simmer uncovered until potatoes are fork-tender, about 15–20 minutes, stirring occasionally.
  6. Partially blend about half the soup using an immersion blender or regular blender until creamy but still a bit chunky. Return blended soup to the pot if using a regular blender.
  7. Pour in the milk and stir gently. Heat through for 3–5 minutes but do not boil to prevent curdling.
  8. Return crispy bacon bits to the soup. Season with salt and pepper to taste and stir well.
  9. Ladle soup into bowls and garnish with fresh chives, shredded cheddar cheese, and a dollop of sour cream if desired.

Notes

Partial blending the soup creates a creamy texture without heavy cream. Use low sodium broth to control saltiness. For dairy-free, substitute milk and butter with plant-based alternatives. If soup thickens too much, add more broth or milk to loosen. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: baked potato soup, creamy potato soup, bacon soup, comfort food, easy soup recipe, loaded potato soup, chives, quick dinner

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