Creamy Loaded Baked Potato Soup with Bacon Easy Recipe for Comfort Food Fans

Let me tell you, the moment the aroma of smoky bacon and tender baked potatoes fills the kitchen, you know something wonderful is about to happen. The scent alone is enough to make anyone’s mouth water and the anticipation builds as the creamy soup simmers gently on the stove. The first time I made this creamy loaded baked potato soup with bacon, it was a chilly evening when I was knee-high to a grasshopper, and my grandma’s kitchen felt like the warmest place on earth. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe has become a staple at our family gatherings and potlucks, always disappearing faster than I can ladle it out. Honestly, my family couldn’t stop sneaking spoonfuls off the cooling pot (and I can’t really blame them). It’s dangerously easy to make yet offers pure, nostalgic comfort that brightens up any cold day or lazy weekend. You know what? I wish I’d discovered this recipe years ago because it’s perfect for a cozy night in or impressing guests without breaking a sweat.

Whether you’re looking to brighten up your Pinterest recipe board or need a sweet treat for your kids that doubles as a hearty meal, this creamy loaded baked potato soup with bacon fits the bill. Tested multiple times in the name of research, of course, it’s become my go-to for comfort food that feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Creamy Loaded Baked Potato Soup with Bacon

After countless trials (and a few happy accidents), here’s what makes this soup stand out and why it’s become a favorite in my kitchen:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute comfort food cravings.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything hanging out in your pantry and fridge.
• Perfect for Cozy Nights: Ideal for chilly evenings, casual dinners, or even weekend lunches that need a little extra warmth.
• Crowd-Pleaser: Both kids and adults always ask for seconds; it’s like a bowl of happiness everyone can agree on.
• Unbelievably Delicious: The combo of creamy potatoes, crisp bacon, and sharp cheddar hits all the right notes for pure comfort.

This isn’t just another baked potato soup recipe. I’ve balanced the seasoning just right and added a touch of creaminess that’s silky without being heavy. Plus, the bacon isn’t just a garnish—it’s infused throughout to give every bite that smoky, savory punch. The texture is spot-on: smooth yet chunky, with just enough bite from the potatoes. Honestly, it’s the kind of soup that makes you close your eyes after the first spoonful and savor the moment.

If you want comfort food that’s healthier and faster but doesn’t skimp on soul, this recipe’s your new best friend. It’s perfect for impressing guests without stress or turning a simple meal into a memory.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find, and I’ve included substitution tips to keep it flexible.

• Russet potatoes (about 4 medium-sized, peeled and diced) – the star for creamy texture and hearty chunks
• Bacon (6 slices, chopped) – for that smoky, crispy goodness; I recommend thick-cut bacon for best flavor
• Unsalted butter (3 tablespoons, softened) – adds richness and helps sauté the veggies
• Yellow onion (1 medium, finely chopped) – brings a subtle sweetness
• Garlic cloves (2, minced) – for an aromatic kick
• Chicken broth (4 cups / 960 ml) – use low-sodium if you want to control salt levels
• Heavy cream (1 cup / 240 ml) – for the signature creamy texture; substitute with coconut cream for dairy-free option
• Sharp cheddar cheese (1 cup, shredded) – the perfect melty topping; try aged cheddar for deeper flavor
• All-purpose flour (3 tablespoons) – to thicken the soup gently
• Salt and black pepper (to taste) – essential seasoning to balance flavors
• Green onions (2 stalks, thinly sliced) – for fresh, vibrant garnish
• Sour cream (optional, for topping) – adds tangy creaminess, especially great if you want extra indulgence

If you want to mix things up, in summer you could swap some potatoes for fresh corn kernels for a sweet crunch, or try smoked paprika in place of black pepper for a subtle smoky heat. For gluten-free, use a gluten-free flour blend instead of regular flour. The ingredients keep it cozy but versatile, and honestly, they come together with little effort for maximum comfort.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Ideal for even heat distribution and simmering the soup without scorching.
• Sharp chef’s knife: For dicing potatoes and chopping bacon and veggies.
• Wooden spoon or heatproof spatula: To stir and sauté without scratching your cookware.
• Measuring cups and spoons: For precise ingredient amounts—especially important for flour and cream.
• Immersion blender (optional): Great if you want a smoother soup texture but not required; a regular blender works too (blend carefully in batches!).

If you don’t have a Dutch oven, any large, heavy pot with a lid will do just fine. I’ve made this soup in everything from cast iron to stainless steel, and both work well as long as you watch the heat. For budget-friendly options, a sturdy non-stick pot can also keep cleanup easy (which you’ll appreciate!).

Preparation Method

1. Cook the bacon: Place the chopped bacon in your large pot over medium heat. Cook for about 6–8 minutes, stirring occasionally, until crispy and browned. Use a slotted spoon to remove bacon bits and set aside on a paper towel-lined plate. Leave the bacon fat in the pot for flavor.
2. Sauté the aromatics: Add the softened butter to the bacon fat and melt it over medium heat. Toss in the chopped onion and sauté for 4–5 minutes until translucent and fragrant. Add the minced garlic and cook another 30 seconds, just until you smell that garlicky goodness.
3. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. This cooks out the raw flour taste and starts thickening the soup base.
4. Add potatoes and broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender. You’ll notice the soup thickening slightly as it cooks.
5. Blend for texture: For a creamier soup, use an immersion blender to puree about half of the soup right in the pot, leaving some potato chunks for bite. If you don’t have one, carefully transfer half the soup to a blender, puree, and return it to the pot.
6. Stir in cream and cheese: Lower the heat to medium-low and stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. If the soup feels too thick, add a splash of broth or cream to loosen it up.
7. Finish with bacon and garnishes: Stir most of the crispy bacon back into the soup, reserving some for topping. Ladle soup into bowls and garnish with green onions, extra bacon, and a dollop of sour cream if you like. Serve hot and enjoy!

Pro tip: Keep an eye on the heat when adding cream—you don’t want it to boil vigorously or it might curdle. Slow and steady wins this race. Also, don’t skip the partial blending step; it gives the soup that velvety mouthfeel with just the right amount of hearty chunks.

Cooking Tips & Techniques for Perfect Soup

Getting this creamy loaded baked potato soup with bacon just right takes a few tricks I’ve learned over the years. Let me share the good stuff.

• Choose the right potatoes: Russets are your best bet—they break down just enough to thicken the soup but still hold some chunks for texture.
• Don’t rush the bacon: Crispy bacon brings flavor and texture. Cook it low and slow for maximum crunch without burning.
• Make a proper roux: Cooking the flour with butter and aromatics before adding broth helps prevent a grainy texture and adds subtle nuttiness.
• Partial blending is key: Puree just half to keep it creamy yet chunky. Full blending turns it into a thick potato puree soup, which is tasty but less traditional.
• Adjust thickness carefully: Soup thickens as it cools—if too thick, stir in broth or cream a little at a time to find your ideal consistency.
• Season gradually: Add salt and pepper in stages, tasting as you go. Potatoes and cheese can carry a lot of salt already.
• Multitask smartly: While potatoes simmer, prep garnishes or crisp bacon to save time. Soup loves some TLC but doesn’t demand nonstop attention.

Honestly, I once forgot to cook the flour long enough and ended up with a slightly gritty soup—lesson learned! Also, heating cream too fast can cause it to break, so gentle warmth is your friend here.

Variations & Adaptations

This creamy loaded baked potato soup with bacon is a forgiving recipe and easy to tweak based on what you have or your dietary needs.

• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika or a dash of liquid smoke for a smoky hint.
• Low-carb tweak: Swap potatoes for cauliflower florets for a lighter, keto-friendly twist. The soup stays creamy and satisfying.
• Seasonal spin: Stir in fresh corn kernels or sautéed mushrooms for extra texture and flavor in summer or fall.
• Dairy-free option: Use coconut cream instead of heavy cream and a plant-based cheese alternative. Make sure to use gluten-free flour if needed.
• Extra cheesy: Experiment with a blend of cheeses like Gruyère or Monterey Jack for a complex flavor profile.

My personal favorite variation is adding caramelized onions for a touch of sweetness that balances the smoky bacon perfectly. It’s a little extra effort but so worth it!

Serving & Storage Suggestions

This soup tastes best served hot, fresh from the pot, but it also keeps well. Ladle into bowls and garnish with a sprinkle of green onions, extra crispy bacon, and a dollop of sour cream or plain Greek yogurt for tang.

Pair it with a crisp green salad or warm crusty bread to round out the meal. For drinks, a cold beer or a glass of dry white wine complements the rich flavors nicely.

To store, let the soup cool completely, then transfer to airtight containers. It keeps in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. When reheating, warm gently on the stovetop or microwave in short bursts, stirring often. Add a splash of broth or cream if it has thickened too much.

Flavors actually deepen after a day or two in the fridge, so leftovers can be even better than fresh.

Nutritional Information & Benefits

This creamy loaded baked potato soup with bacon packs a comforting punch without tipping the scales too far. Here’s a rough estimate per serving (makes about 6 servings):

Calories	~350 kcal
Protein	15g
Fat	22g
Carbohydrates	20g
Fiber	3g

Potatoes provide potassium and vitamin C, while bacon adds protein and fat. Using low-sodium broth helps control salt intake. For a lighter option, swap heavy cream with half-and-half or milk, though the soup will be less rich. This recipe is gluten-containing unless you substitute the flour with a gluten-free alternative.

From my wellness perspective, this soup feels nourishing without being overly indulgent—perfect for when you want that cozy comfort without the guilt.

Conclusion

If you’re craving a bowl of pure comfort, this creamy loaded baked potato soup with bacon should be your next kitchen adventure. It’s easy to make, packed with flavor, and hits that perfect balance of creamy and chunky that’s downright irresistible. Feel free to tweak it based on your pantry and preferences—this recipe welcomes your personal touch.

Why do I love this soup? Because it’s more than food—it’s a memory in a bowl, a little bit of home, and a reliable friend on any cold day. Don’t be shy to share your own twists or ask questions; I’d love to hear how you make it yours.

Go ahead, make it, savor it, and don’t forget to come back and tell me your thoughts. Happy cooking!

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! The soup tastes even better the next day as the flavors meld. Just store it in the fridge for up to 4 days or freeze for longer storage.

How can I thicken the soup if it’s too watery?

Simmer it a bit longer uncovered to reduce liquid, or stir in a slurry of flour and water (1 tablespoon flour mixed with 2 tablespoons water) and cook until thickened.

Can I use pre-cooked bacon or bacon bits?

Yes, pre-cooked bacon or bacon bits work well—just add them at the end to keep their crispiness.

Is there a dairy-free version?

Sure! Use coconut cream instead of heavy cream and a dairy-free cheese substitute. Also, swap butter for olive oil or vegan margarine.

What’s the best way to reheat leftovers?

Warm gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much.

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