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Creamy Loaded Baked Potato Soup Recipe with Crispy Bacon and Chives Made Easy

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A comforting and creamy baked potato soup featuring roasted russet potatoes, crispy bacon, sharp cheddar cheese, and fresh chives. Perfect for cozy meals and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and cubed
  • 6–8 thick-cut bacon slices
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (960ml) chicken broth, low sodium preferred
  • 1 cup (240ml) heavy cream
  • 1 cup (110g) sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, thinly sliced
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon: Place bacon slices in a cold large skillet over medium heat. Cook until crispy, about 6-8 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels. Once cooled, crumble into bite-sized pieces. Save about 1 tablespoon of bacon fat for cooking the onion.
  2. Prepare the potatoes: Peel and cube the russet potatoes into roughly 1-inch pieces. Rinse under cold water to remove excess starch, then drain well.
  3. Sauté the aromatics: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add chopped onion and a pinch of salt, cooking until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add flour: Sprinkle flour over the onions and garlic, stirring constantly for 2-3 minutes to cook out the raw taste and create a roux.
  5. Incorporate liquids: Slowly pour in chicken broth while whisking to avoid lumps. Add cubed potatoes and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  6. Blend for creaminess: Use an immersion blender to puree about half the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender in batches and return to the pot.
  7. Finish the soup: Stir in heavy cream and shredded cheddar cheese. Cook over low heat until cheese melts completely, about 3-5 minutes. Season with salt and pepper to taste.
  8. Serve and garnish: Ladle soup into bowls, topping with crispy bacon crumbles and fresh chives. Add a dollop of sour cream if desired.

Notes

Save 1 tablespoon of bacon fat to cook the onions for extra flavor. Blend only half the soup to keep a creamy yet chunky texture. Cook bacon slowly over medium heat to avoid burning. Season gradually to avoid over-salting. For gluten-free, substitute flour with cornstarch slurry. For dairy-free, use coconut milk and vegan cheese alternatives.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, bacon soup, comfort food, easy soup recipe, chives, cheddar cheese soup

Find it online: https://cooksybite.com/creamy-loaded-baked-potato-soup-recipe-with-crispy-bacon-and-chives-made-easy/