Creamy Loaded Baked Potato Soup Recipe – Easy with Crispy Bacon Bits

Picture this: the kitchen is filled with the savory scent of smoky bacon mingling with the earthy aroma of baked potatoes. The steam rising from my stovetop carries hints of fresh chives and melting cheddar, and honestly, I can’t help but close my eyes for a second and just soak it all in. The first time I ladled out this creamy loaded baked potato soup, I had that kind of moment—you know, the one where you pause, breathe in, and realize you’ve stumbled upon something magical. It was a chilly Sunday, rain tapping on the windows, and I was knee-high to a grasshopper, watching my grandma whip up her famous soup with just a handful of humble ingredients.

What started as an attempt to recreate her classic comfort dish quickly turned into my own kitchen tradition. My family couldn’t seem to wait for me to call “soup’s ready!”—they’d sneak spoonfuls right out of the pot (honestly, I can’t really blame them). This creamy loaded baked potato soup with crispy bacon bits has become a staple at our table, especially on those nights when everyone wants something hearty but dangerously easy. It’s pure, nostalgic comfort, perfect for potlucks, a sweet treat for your kids after a cold soccer game, or to brighten up your Pinterest dinner board.

Not going to lie, I’ve tested this recipe more times than I can count (in the name of research, of course). Every batch gets a bit creamier, a tad richer, and the bacon bits—oh, they never last long. If you’re searching for a soup that feels like a warm hug and tastes even better the next day, you’re going to want to bookmark this one. It’s the kind of recipe your family will ask for again and again, and trust me, even picky eaters will be licking their bowls clean.

Why You’ll Love This Creamy Loaded Baked Potato Soup

I’ve spent years tweaking and perfecting this creamy loaded baked potato soup recipe, and let’s face it, there’s just something magical about a bowl of potato soup loaded up with crispy bacon bits, sharp cheddar, and a dollop of sour cream. After plenty of kitchen experiments, family taste-tests, and a few hilarious mishaps (more on that later), here’s why this recipe stands out:

• Quick & Easy: Comes together in under 45 minutes—no need to slave away for hours! Perfect for busy weeknights or when you need comfort food, fast.
• Simple Ingredients: Nothing fancy—just pantry basics and a few fresh toppings. You probably have most of these already waiting in your kitchen.
• Perfect for Any Occasion: This soup shines at potlucks, cozy family dinners, or as a comforting lunch on a chilly day. I’ve even served it at holiday gatherings, and it disappears every time.
• Crowd-Pleaser: Kids love it because it’s creamy and cheesy, adults love the smoky bacon kick. I can’t remember a time when someone didn’t go back for seconds.
• Unbelievably Delicious: The combination of velvety potatoes, rich cream, and crispy bacon bits is pure comfort. It’s like eating a loaded baked potato, but with a spoon!

What makes this potato soup different? For starters, I always use Yukon Gold potatoes for their naturally buttery flavor and creamy texture. The bacon is cooked separately for maximum crispiness—no soggy bits here! I also sneak in a touch of garlic powder and smoked paprika, which takes the flavor to a whole new level (seriously, don’t skip it!).

This isn’t just another potato soup. It’s the best version I’ve ever made—thanks to a few chef tips, lots of trial and error, and a sprinkle of nostalgia. Whether you’re cooking for a crowd or just yourself, this soup delivers that close-your-eyes-after-the-first-bite kind of comfort. And let’s be honest, there’s nothing better than impressing your guests with a meal that looks and tastes restaurant-worthy, but comes together with zero stress.

What Ingredients You Will Need

This creamy loaded baked potato soup keeps things simple and straightforward, yet delivers big on flavor and texture. Most of what you need is probably already in your pantry or fridge, and if not, you’ll find easy swaps for almost everything. Here’s what goes into the magic:

• For the Soup Base:
  • Yukon Gold potatoes (2 lbs/900 g, peeled and diced) – Their natural creaminess is unbeatable, though Russets work well for a fluffier texture.
  • Yellow onion (1 medium, chopped) – Adds subtle sweetness.
  • Garlic cloves (2, minced) – For a hint of warmth and depth.
  • Unsalted butter (4 tbsp/56 g) – Brings richness and helps sauté those aromatics.
  • All-purpose flour (1/4 cup/30 g) – Thickens the soup to that luscious, spoon-coating consistency.
  • Chicken broth (4 cups/1 liter) – Gives the soup backbone. Use vegetable broth for a vegetarian spin.
  • Whole milk (2 cups/480 ml) – Creamy, but not heavy. You can swap for half-and-half or even dairy-free options if needed.
  • Sour cream (1/2 cup/120 g) – Adds tang and extra creaminess. Greek yogurt works in a pinch.
  • Salt (1 tsp/5 g) and freshly ground black pepper (1/2 tsp/2 g) – Always adjust to taste.
  • Smoked paprika (1/2 tsp/2 g, optional) – For that subtle smoky undertone.
  • Garlic powder (1/2 tsp/2 g) – Extra flavor without overpowering.
• For the Toppings:
  • Bacon (6 slices/150 g, chopped and cooked until crispy) – The star! I usually go with thick-cut for maximum flavor. Turkey bacon works if you prefer.
  • Sharp cheddar cheese (1 cup/120 g, shredded) – A must for that classic loaded potato vibe.
  • Fresh chives (2 tbsp/8 g, finely sliced) – Brings a pop of color and mild onion flavor.
  • Extra sour cream (for serving) – For those who like an extra dollop.
• Optional Add-Ins:
  • Green onions – Swap in for chives if you like a stronger bite.
  • Hot sauce – For the spice lovers at your table.
  • Steamed broccoli florets – For added nutrition and texture.

Ingredient tips: I’ve found that Kerrygold butter gives an extra-rich flavor, and for bacon, Applewood smoked is a winner. If you want to make this gluten-free, sub the flour for a gluten-free blend or even cornstarch. There’s lots of room to play and personalize, so don’t be afraid to swap in what you have!

Equipment Needed

You won’t need anything fancy for this creamy loaded baked potato soup recipe—just your everyday kitchen workhorses. Here’s what I reach for every time:

• Large soup pot or Dutch oven – I love my enameled cast iron, but any sturdy pot will do. Makes stirring and simmering a breeze.
• Skillet – For frying up that crispy bacon. Nonstick or stainless steel both work (just watch the heat!).
• Chef’s knife and cutting board – Good knives make veggie prep so much easier. Sharpen before you start!
• Potato peeler – Optional if you like skins in your soup. I use a Y-peeler for speed.
• Measuring cups and spoons – For accuracy (sometimes I eyeball, but measuring keeps things consistent).
• Wooden spoon or spatula – Great for stirring without scratching your pot.
• Ladle – For serving up those generous, steaming bowls.
• Blender or immersion blender (optional) – If you prefer your soup ultra-smooth. I usually go half-blended for texture.

Don’t have a Dutch oven? Use any heavy-bottomed pot. And if your skillet is looking rough from all the bacon frying, give it a good soak and scrub with baking soda—works like a charm. I’ve made this soup in a basic stainless steel pot plenty of times, so don’t stress about fancy equipment. Just use what you’ve got!

How to Make Creamy Loaded Baked Potato Soup with Crispy Bacon Bits

1. Prep the Ingredients (10 minutes):
   Peel and dice 2 lbs (900 g) Yukon Gold potatoes into 1-inch pieces. Chop 1 medium yellow onion and mince 2 garlic cloves. Slice bacon into small pieces and shred cheddar cheese.
2. Cook the Bacon (8 minutes):
   In a skillet over medium heat, cook 6 slices (150 g) of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Reserve 1 tbsp of bacon drippings for extra flavor (optional).
3. Sauté Aromatics (5 minutes):
   In a large soup pot over medium heat, melt 4 tbsp (56 g) unsalted butter. Add chopped onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook for another minute—don’t let it brown.
4. Make the Roux (2 minutes):
   Sprinkle 1/4 cup (30 g) flour over the onion mixture. Stir constantly for 2 minutes until smooth and slightly golden. This thickens the soup and keeps it creamy.
5. Add Potatoes and Broth (3 minutes):
   Pour in 4 cups (1 liter) chicken broth and add the diced potatoes. Stir well, scraping up any bits from the bottom. Bring to a gentle boil.
6. Simmer the Soup (15 minutes):
   Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking.
7. Blend to Desired Texture (5 minutes):
   Using an immersion blender, blend the soup until creamy, but leave a few chunks for texture (or transfer half to a blender, puree, and return to the pot). For ultra-smooth soup, blend the whole batch. If you like it chunky, skip this step—just mash a few potatoes with a spoon.
8. Finish with Creaminess (3 minutes):
   Stir in 2 cups (480 ml) whole milk and 1/2 cup (120 g) sour cream. Add 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, 1/2 tsp (2 g) smoked paprika, and 1/2 tsp (2 g) garlic powder. Simmer for 2-3 more minutes, stirring gently.
9. Adjust Consistency (2 minutes):
   If soup is too thick, add more milk or broth in small amounts. If too thin, simmer uncovered for a few more minutes.
10. Ladle and Top (2 minutes):
    Spoon soup into bowls, then top generously with crispy bacon bits, shredded cheddar, chives, and an extra dollop of sour cream. Serve hot and enjoy!

Troubleshooting Tips: If the soup is lumpy, just keep stirring and blend as needed. Too salty? Add a splash of milk. Potatoes not soft? Simmer a bit longer. I always taste and adjust before serving—trust your instincts!

Pro Cooking Tips & Techniques

After plenty of batches (including a couple of “oops, forgot the salt” moments), I’ve learned a few tricks that always make this creamy loaded baked potato soup a hit:

• Bacon Crispiness: Fry bacon low and slow—don’t rush it! Drain well for maximum crunch. If you want to cut down on grease, bake it at 400°F (200°C) for 15 minutes instead.
• Perfect Potato Texture: Don’t over-blend! Leaving some chunks adds body and keeps things interesting. If you go all-in with the blender, the soup will be silky, but you might miss those satisfying bites.
• Layered Flavors: Sauté onions and garlic until soft, not browned. This keeps the soup sweet without bitterness. Adding smoked paprika gives depth, but a pinch is enough.
• Consistency Control: If you want thicker soup, mash extra potatoes or let the pot simmer uncovered for a few minutes. Thinner soup? Add a splash of milk or broth.
• Multitasking: Start cooking the bacon first, then prep the veggies while it sizzles. Saves time and keeps the kitchen humming.
• Common Mistakes: Skipping the roux leads to watery soup. Not tasting for seasoning is a rookie error—always check before serving!
• Lesson Learned: One time I used skim milk by accident (don’t recommend it)—the soup was bland. Stick with whole milk or half-and-half for creaminess.
• Consistency Tip: Use the same type of potatoes every time. Mixing varieties can mess with texture and flavor. Yukon Golds are my gold standard for a reason.

Honestly, little tweaks make a big difference. I always garnish with chives last—they wilt fast. And if you want to prep ahead, cook the bacon and chop the toppings early. It makes serving a breeze!

Variations & Adaptations

This creamy loaded baked potato soup recipe is a chameleon. You can tweak it to suit just about any taste, dietary need, or season. Here are some of my favorite ways to switch things up:

• Vegetarian Version: Use vegetable broth instead of chicken, and skip the bacon. Try crispy chickpeas or smoked nuts for a crunchy topping.
• Gluten-Free Adaptation: Swap all-purpose flour for cornstarch or your favorite gluten-free blend. Potato starch works too, though it thickens quickly—add slowly.
• Low-Carb Twist: Replace half the potatoes with steamed cauliflower florets. You’ll get the creamy texture with fewer carbs, and honestly, my family barely notices the difference!
• Seasonal Flavors: In summer, add fresh sweet corn kernels near the end. In winter, toss in a few roasted garlic cloves for deeper flavor.
• Spicy Kick: Stir in a spoonful of diced jalapeños or a dash of hot sauce just before serving. My husband loves it extra spicy—me, not so much!
• Allergen Substitutions: For dairy-free, use almond or oat milk, and swap sour cream for coconut yogurt. Daiya cheddar makes a great non-dairy topping.
• Personal Favorite: I sometimes add sautéed mushrooms for an earthy, savory note. They soak up the broth and add a nice meaty texture—try it with thyme!

There’s no wrong way to make this soup your own. I love hearing how folks adapt based on what’s in their fridge or pantry. Feel free to experiment and let your taste buds lead the way!

Serving & Storage Suggestions

This soup is best served piping hot, with the cheese melting and the bacon crispy on top. Here’s how I like to present and keep it:

• Serving Temperature: Ladle into deep bowls, garnish with cheddar, chives, and a swirl of sour cream. Serve with crusty bread or garlic toast for dunking.
• Presentation: Sprinkle extra bacon bits and a pinch of paprika for color. If you’re making it for company, a sprinkle of green onions looks gorgeous!
• Pairings: I love this soup alongside a simple green salad or roasted veggies. For drinks, try a crisp apple cider, dry white wine, or classic iced tea.
• Storage: Cool leftovers quickly and store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, and honestly, it tastes even better the next day!
• Freezing: Freeze in individual portions for up to 2 months. Thaw overnight and reheat gently on the stovetop, adding a splash of milk to restore creaminess.
• Reheating: Warm on low heat, stirring often so it doesn’t scorch. Add a little broth if it’s too thick. Microwaving works in a pinch, but stovetop is best.

Pro tip: Store toppings like bacon and chives separately so they stay crisp. I learned the hard way that soggy bacon just isn’t as fun!

Nutritional Information & Benefits

This creamy loaded baked potato soup is hearty and satisfying, with each serving (about 1 1/2 cups) packing roughly:

• Calories: 420
• Fat: 23g (mostly from bacon, butter, and cheese)
• Protein: 15g
• Carbs: 38g
• Fiber: 4g
• Sodium: 900mg

Yukon Gold potatoes are a great source of potassium, vitamin C, and fiber, while the addition of chives brings a little vitamin K to the party. Using whole milk keeps things creamy but also adds calcium and vitamin D. If you go the cauliflower route, you’ll trim carbs and add antioxidants. For gluten-free or dairy-free adaptations, you can still keep things balanced and tasty—just watch out for hidden allergens in your toppings. Personally, I love that this soup offers comfort without totally blowing up my nutrition goals, especially when loaded with veggies.

Conclusion

If you’ve been craving a bowl of pure comfort, this creamy loaded baked potato soup with crispy bacon bits is the answer. It’s got everything you want—richness, crunch, and that heartwarming flavor that turns a regular night into a little celebration. Whether you stick to the classic or customize with your favorite twists, this soup is always a crowd-pleaser and a family favorite in my house.

I hope you’ll give it a try, and don’t be shy about making it your own. Maybe you’ll discover a new topping, a secret ingredient, or just a new way to serve it up. I make this recipe often because it’s simple, delicious, and—let’s be honest—totally irresistible. If you try it, please leave a comment, share your own adaptations, or tag me on Pinterest with your beautiful soup bowls. There’s nothing better than sharing good food and warm memories. Happy cooking!

FAQs – Creamy Loaded Baked Potato Soup with Crispy Bacon Bits

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently, adding a splash of milk if it thickens up too much.

What potatoes are best for baked potato soup?

I recommend Yukon Gold for their creamy texture and buttery flavor. Russet potatoes work too, though they’re a bit fluffier and may break down more.

How do I keep the bacon crispy?

Cook it separately and add just before serving. If you’re storing leftovers, keep the bacon bits in a separate container and sprinkle on after reheating.

Can I freeze this soup?

Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop. Add a splash of milk or broth to bring back the creaminess.

Is this soup gluten-free?

It can be! Just swap the all-purpose flour for cornstarch or a gluten-free blend. Double-check all other ingredients and toppings for hidden gluten.

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