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Cozy Loaded Baked Potato Soup with Bacon & Chives

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A creamy, comforting soup that captures all the flavors of a loaded baked potato—crispy bacon, sharp cheddar, cool sour cream, and fresh chives—in a warm, soul-satisfying bowl. Perfect for chilly evenings when you need a hug in a bowl.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 4 large russet potatoes (about 3 pounds), half peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup fresh chives, chopped
  • Extra bacon crumbles for garnish
  • Extra shredded cheese for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes. Cut them into 1-inch cubes, leaving skins on half for texture. Toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast for 25-30 minutes until golden and tender.
  2. While potatoes roast, cook the bacon in a cold Dutch oven or large pot over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop. Leave about 2 tablespoons of bacon fat in the pot.
  3. Add the butter to the pot with the bacon fat. Once melted, add the diced onion. Cook over medium heat until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once incorporated, add the milk and heavy cream. Continue whisking until smooth and slightly thickened, about 3-4 minutes.
  6. Add the roasted potatoes to the pot, reserving about a cup for garnish if desired. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Cook for about 10 minutes, stirring occasionally.
  7. Use an immersion blender to puree the soup until smooth. For some texture, blend only about three-quarters of the soup. If using a regular blender, work in batches and be careful with hot liquid.
  8. Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  9. Ladle the soup into bowls. Top with crumbled bacon, a dollop of sour cream, extra shredded cheese, and a generous sprinkle of fresh chives. Add reserved roasted potato cubes if set aside. Serve immediately.

Notes

Don’t skip roasting the potatoes—it adds depth of flavor. Shred your own cheese for smoother melting. Season in layers for best flavor. If soup is too thick, add more broth or milk; if too thin, let it simmer uncovered or add a cornstarch slurry. For a vegetarian version, skip bacon and use vegetable broth with smoked paprika and liquid smoke.

Nutrition

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

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