Creamy Loaded Baked Potato Soup with Bacon & Cheddar

A loaded baked potato is a very good idea. Turning it into soup is an even better one—especially when dinner can be eaten with a spoon and nobody has to negotiate with a potato skin.

This creamy, cozy soup brings together tender potatoes, crisp bacon, mild and sharp cheddar, and a little tang from sour cream. Jalapeños can join the party if you like a little plot twist.

Makes about 6 servings.

Ingredients

• 4 potatoes, scrubbed and cubed (Yukon Gold preferred; russet or red work too)
• 8 slices bacon
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• ¼ cup diced yellow onion
• ⅓ cup all-purpose flour
• 2 cups heavy cream
• 2 cups chicken stock
• 1 teaspoon salt, plus more to taste
• ½ teaspoon garlic salt, plus more to taste
• ½ teaspoon black pepper
• 1 cup mild cheddar, freshly grated
• 1 cup sharp cheddar, freshly grated
• 1 cup sour cream or plain Greek yogurt
• Fresh chives, for serving
• Optional: sliced jalapeños or red pepper flakes

How to make loaded baked potato soup

1. Crisp the bacon. Cook bacon in a skillet over medium-high heat until crisp. Drain on paper towels, cool, and crumble. Reserve up to 1 tablespoon bacon fat.
2. Soften the aromatics. In a large pot, melt butter over medium-low heat. Add reserved bacon fat, garlic, and onion; cook 2–3 minutes until softened.
3. Build the creamy base. Whisk in flour and cook 1–2 minutes, stirring constantly. Gradually whisk in cream until smooth, then add chicken stock.
4. Simmer the potatoes. Stir in salt, garlic salt, pepper, and potatoes. Bring to a gentle simmer and cook 15–20 minutes, until potatoes are tender. Stir occasionally; don’t let it boil hard.
5. Load it up. Reserve a little cheese and bacon for topping, if desired. Stir the rest into the soup with the sour cream (or plain Greek yogurt). Remove from heat.
6. Choose your texture and heat. Break up some potatoes for a thicker soup or leave them chunky. Add optional jalapeños or red pepper flakes to taste, or let everyone add their own at the table.
7. Serve. Ladle into bowls and top with the reserved cheese and bacon, fresh chives, and extra jalapeños if desired.

Little tips that make a difference

Yukon Gold is my preference. I love its creamy texture in this soup. Russet or red potatoes work too, so use what you have.

Freshly grated cheddar melts better. Grate both cheeses yourself if you can for a smoother, creamier finish. The soup deserves that tiny upgrade.

Greek yogurt can replace sour cream. Use plain Greek yogurt in the same amount for that tangy finish.

The heat is optional. Jalapeños or red pepper flakes are lovely if you want a little kick. Leave them out for a mild bowl, or set them out as toppings so everyone can choose.

Serving notes

Finish each bowl with cheese, bacon, and chives, then add jalapeños if you’re in the mood. The toppings are not the time to practice restraint—but they are a fine time to let everyone build their own bowl.

Serve with crusty bread or a simple green salad. Bread is especially helpful for getting the last spoonful; calling it “cleaning the bowl” makes it sound productive.

Want another cozy one-pot dinner? Try our lasagna soup with hot Italian sausage and ground beef.