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Creamy Loaded Baked Potato Soup Recipe Easy Bacon Cheddar Chives

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A rich and comforting creamy loaded baked potato soup with crispy bacon, sharp cheddar, and fresh chives. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 lbs russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 ½ cups sharp cheddar cheese, shredded
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh chives, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 6-8 minutes, stirring occasionally. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add diced onion to the bacon fat and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Lower heat to medium-low and stir in butter until melted. Sprinkle flour over the mixture and whisk continuously for 2-3 minutes until the mixture thickens and turns light golden.
  4. Slowly pour in chicken broth while whisking to prevent lumps. Add diced potatoes, raise heat to medium-high, and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
  5. Optional: Use an immersion blender to puree about half the soup for a creamier texture, leaving some chunks for texture. Alternatively, gently mash with a potato masher.
  6. Stir in heavy cream and shredded cheddar cheese over low heat until smooth and velvety.
  7. Season with salt and pepper to taste. Fold in most of the cooked bacon, reserving some for garnish.
  8. Ladle soup into bowls and top with remaining bacon and fresh chives. Serve immediately.

Notes

Cook the flour in butter slowly to avoid a floury taste. Melt cheese on low heat to prevent curdling. Use low-sodium broth to control salt. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use coconut cream and dairy-free cheese. Crispy bacon is key for texture and flavor. Soup can be made ahead and reheated gently. Freeze before adding cheese and cream for best texture.

Nutrition

Keywords: baked potato soup, creamy potato soup, bacon cheddar soup, loaded potato soup, comfort food, easy soup recipe, weeknight dinner

Find it online: https://tessierecipes.com/creamy-loaded-baked-potato-soup-recipe-easy-bacon-cheddar-chives/