I am excited to share my take on Loaded Cheddar Potato Soup. I start with hearty russet potatoes, crispy bacon, and a savory mix of diced onion and minced garlic in a rich chicken broth. A generous mix of heavy cream, sour cream, and sharp cheddar brings this dish to a deliciously satisfying finish.

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I’ve been experimenting in the kitchen lately and stumbled upon a loaded baked potato soup that quickly became one of my go-to dishes. I started with 4 large russet potatoes, peeled and cubed, then added a generous amount of sautéed diced onion and minced garlic to build up the flavor.

I couldn’t resist tossing in 6 crumbled bacon slices (plus extra for topping if ya like) and a hearty handful of shredded sharp cheddar cheese. I mixed in chicken broth and heavy cream for that creamy texture, and a dollop of sour cream to finish it off.

The combination of butter and seasonings like salt and pepper really tied everything together so perfectly. This soup reminds me of family dinner recipes and those evenings where you just wanna indulge without a lot of fuss.

I hope you give it a try and discover its homemade appeal for yourself. Enjoy!

Why I Like this Recipe

I love this recipe for so many reasons. First off, I really enjoy how easy it is to make and yet it still tastes super fancy. I don’t have to spend hours in the kitchen to get something warm and comforting. Second, the mix of bacon and cheddar makes everything so flavorful and rich; there’s just something about that salty, cheesy goodness that really hits the spot. Third, I like that the soup has hearty chunky potatoes that give it a satisfying texture instead of feeling too smooth or bland. Lastly, there’s just a homey vibe to it that reminds me of when my family would get together for a meal, and that always makes me feel really cozy inside.

This loaded baked potato soup is my go-to for a quick pick-me-up when im feeling a little under the weather or need something comforting after a long day. Its creamy, cheesy broth with tender potatoes and crisp bacon pieces makes it a meal that is as heartwarming as it is delicious. I love that I can mix in a few extra garnishes like green onions or chives just to add that little extra pop of flavor and color. Overall, it may not be the fanciest dish out there but it always feels like a warm hug in a bowl.

Ingredients

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Russet potatoes: They’re a hearty source of carbohydrates and fiber, making the soup filling and satisfying.
Bacon: Adds savory, smoky richness; provides protein and fats that boost flavor but add saltiness.
Onion: Chopped onions offer sweetness and essential vitamins, creating a flavorful base for the soup.
Garlic: Minced garlic intensifies the aroma; it brings a spicy kick and many health perks.
Heavy cream: Makes the soup luxuriously creamy while adding velvety richness; the fat melds flavors beautifully.
Sharp cheddar cheese: Gives a tangy, bold flavor along with extra protein; perfect melted topping.

Ingredient Quantities

4 large russet potatoes (about 2 lbs), peeled and cubed

6 bacon slices, cooked and crumbled (plus extra for topping if ya like)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 cup sour cream

1 cup shredded sharp cheddar cheese

1/2 cup unsalted butter

Salt, to taste

Black pepper, to taste

Optional: 1/4 cup chopped green onions or chives for garnish

How to Make this

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1. Start by heating a large pot over medium heat and melt the butter. Add the diced onion and minced garlic and let them soften for about 3-4 minutes until they look a bit translucent.

2. Toss in the peeled and cubed potatoes along with the chicken broth. Give it a stir and add salt and black pepper to taste.

3. Bring the whole mix to a simmer and let it cook for 15-20 minutes until the potatoes are tender—check by pricking them with a fork.

4. Once the potatoes are soft, stir in the heavy cream and sour cream. Mix it well and let it simmer another few minutes.

5. Now add most of the shredded sharp cheddar cheese to the soup, stirring until it melts into a creamy texture. (Keep some cheese aside for later, if you like extra cheesy!)

6. Stir in the crumbled bacon (that you already cooked earlier) into the soup, but save a little extra for topping at the end.

7. If you want a smoother soup, use a fork to mash a few of the potatoes directly in the pot, but leave some chunks for a hearty texture.

8. Taste the soup and adjust the salt and pepper if needed.

9. Spoon the soup into bowls, then sprinkle with the remaining cheddar, extra crumbled bacon, and if u like, some chopped green onions or chives for garnish.

10. Enjoy your warm, comforting, loaded baked potato soup while it’s nice and hot!

Equipment Needed

1. Large pot
2. Stove
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Wooden spoon
7. Fork
8. Ladle

FAQ

How long does it take to prep and cook this soup?

It takes about 20 minutes to prep the ingredients and roughly 30 minutes to cook the soup.

Can I use another type of potato instead of russet?

Yeah sure, you can use Yukon Gold potatoes but the texture might be a bit creamier than the classic thick, hearty feel.

Can I freeze leftovers?

I really dont recommend freezing this soup cause the dairy tends to separate and mess up the texture when reheated.

What if I dont eat bacon? Can I make a vegetarian version?

For sure, just leave out the bacon and you might want to add a bit more seasoning or a vegetarian meat alternative to keep it flavorful.

How long can I keep leftovers in the fridge?

You can store it in an airtight container in the fridge for about 3-4 days, just reheat gently on the stove.

Easy Baked Potato Soup Recipe Substitutions and Variations

If you ain’t a fan of bacon, try using turkey bacon or even smoked ham instead. It gives a similar smoky flavor.
You can swap out heavy cream for half-and-half or even coconut cream if you need a non-dairy version, but it might change the soup’s richness a bit.
If sour cream isn’t available, Greek yogurt works pretty good as a substitute, though it might be a bit tangier.
Not into unsalted butter? Use regular butter but be sure to cut down on extra salt since it contains more sodium.

Pro Tips

1. When you’re sautèing the onions and garlic in butter, keep a close eye on them so they dont burn. They get really bitter if overdone, so lower the heat if needed.
2. As you add the cream and sour cream, stir continuously so your soup stays smooth. Relying on constant stirring helps avoid any lumps that might form.
3. When mashing some of the potatoes for a creamier texture, do it slowly and gently. It’s easy to overdo it and turn the whole pot mushy.
4. Taste as you cook and add salt and pepper little by little. Its simple but sometimes you can over season early and then it’s too salty to fix later.

Easy Baked Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large pot
2. Stove
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Wooden spoon
7. Fork
8. Ladle

Ingredients

4 large russet potatoes (about 2 lbs), peeled and cubed
6 bacon slices, cooked and crumbled (plus extra for topping if ya like)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup unsalted butter
Salt, to taste
Black pepper, to taste
Optional: 1/4 cup chopped green onions or chives for garnish

Directions

Start by heating a large pot over medium heat and melt the butter. Add the diced onion and minced garlic and let them soften for about 3-4 minutes until they look a bit translucent.
Toss in the peeled and cubed potatoes along with the chicken broth. Give it a stir and add salt and black pepper to taste.
Bring the whole mix to a simmer and let it cook for 15-20 minutes until the potatoes are tender—check by pricking them with a fork.
Once the potatoes are soft, stir in the heavy cream and sour cream. Mix it well and let it simmer another few minutes.
Now add most of the shredded sharp cheddar cheese to the soup, stirring until it melts into a creamy texture. (Keep some cheese aside for later, if you like extra cheesy!)
Stir in the crumbled bacon (that you already cooked earlier) into the soup, but save a little extra for topping at the end.
If you want a smoother soup, use a fork to mash a few of the potatoes directly in the pot, but leave some chunks for a hearty texture.
Taste the soup and adjust the salt and pepper if needed.
Spoon the soup into bowls, then sprinkle with the remaining cheddar, extra crumbled bacon, and if u like, some chopped green onions or chives for garnish.
Enjoy your warm, comforting, loaded baked potato soup while it's nice and hot!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.