Loaded Baked Potato Soup with Bacon – Easy Cozy Winter Recipe

Introduction

Imagine walking in from a blustery winter evening—the kind where your cheeks sting and your fingers ache for warmth—and the very first thing that greets you is the hearty aroma of sizzling bacon mingling with creamy potatoes. Honestly, that smell alone is enough to make you forget the cold for a minute. The first time I ladled a spoonful of this loaded baked potato soup into my bowl, I was instantly hooked. Thick, velvety broth, chunks of tender potato, a pile of crispy bacon, and that little hint of cheddar melting on top, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I still remember how my mom would make baked potatoes on snow days when I was knee-high to a grasshopper. She’d pile them high with all the fixings, and we’d gather around the table, laughing and scraping out every last bit. Years ago, I tried to recreate that comfort in soup form for a family potluck, and (honestly) I wish I’d stumbled on this method sooner. It’s dangerously easy—no peeling, no fancy steps, just pure, nostalgic comfort. Let’s face it, nothing brings folks together on a chilly night like a steaming bowl of creamy potato soup loaded with bacon.

My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). Even my picky eater nephew gave it two thumbs up, which, you know, is basically the gold standard. Whether you’re looking to brighten up your Pinterest soup board, fill hungry bellies at a holiday gathering, or just want a sweet treat for your kids after sledding, this recipe’s proven appeal speaks for itself. I’ve tested it (a few more times than necessary, in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those nights when you need a meal that feels like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Loaded baked potato soup with bacon brings together everything you crave when the temperature drops. Over years spent cooking for big crowds and small ones alike, I’ve picked up a few tricks that really set this recipe apart.

• Quick & Easy: Comes together in under 40 minutes, so you don’t have to wait long before digging in. Perfect for busy weeknights or those “I need comfort food now” moments.
• Simple Ingredients: No fancy grocery trips. Most of these are pantry staples—russet potatoes, bacon, cheddar, scallions, and a handful of basics you probably already have.
• Perfect for Cozy Gatherings: This soup’s thick, creamy texture is a crowd-pleaser at potlucks, holiday dinners, and snowy-weekend lunches.
• Crowd-Pleaser: Kids, adults, even folks who “don’t like soup” (yes, those exist!) rave about this one. Bacon and cheese—need I say more?
• Unbelievably Delicious: The combo of crispy bacon bits and melty cheddar swirling through the creamy potato base is next-level comfort food.

Here’s what sets this loaded baked potato soup apart—first, I use baked russet potatoes for that authentic flavor, then blend part of the batch for a creamy base while leaving chunks for texture. The bacon gets cooked separately for extra crispness, and the cheese is stirred in at the very end, so it melts just right. I’ve tried other versions, but this one nails it every time. It’s comfort food reimagined—healthier, faster, but with all the soul-soothing goodness you remember.

If you want to impress guests without breaking a sweat, or just turn a simple dinner into something memorable, this loaded baked potato soup with bacon is your answer. It’s the kind of recipe that makes you close your eyes after that first bite, and honestly, you’ll probably want seconds (maybe thirds).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. If you keep a halfway stocked fridge and pantry, you’re halfway there already. Here’s everything you’ll need for this loaded baked potato soup with bacon:

• Russet potatoes, scrubbed and baked (about 4 large, 2 lbs/900g) – classic for that fluffy, hearty texture
• Bacon, thick-cut (8 slices, about 8 oz/225g) – smoky, savory, and crispy bits that make this soup sing
• Yellow onion, diced (1 medium, about 5 oz/140g) – adds gentle sweetness and depth
• Garlic cloves, minced (3 cloves) – for a little extra oomph
• Chicken broth (4 cups/950ml) – I use low-sodium for better seasoning control
• Whole milk (2 cups/480ml) – creates that signature creamy base (sub with 2% if preferred)
• Heavy cream (1 cup/240ml) – for extra richness (you can swap half-and-half if needed)
• Unsalted butter (4 tbsp/56g), melted – adds depth and silkiness
• Cheddar cheese, shredded (2 cups/225g) – sharp cheddar gives more punch, but mild works too
• Sour cream (1/2 cup/120g) – brings tang and balances the richness
• Scallions, sliced (4 stems) – for fresh, zippy garnish
• Salt and black pepper – to taste
• Optional toppings: More bacon bits, extra cheese, chives, hot sauce, or a sprinkle of smoked paprika

A few notes from my kitchen:

• Potatoes: Stick with russets—they bake up fluffy and blend well. Yukon Golds can work in a pinch but make for a creamier soup.
• Bacon: Thick-cut is best (it holds up in soup), but regular will do. I like Oscar Mayer or Trader Joe’s for best texture.
• Milk/Cream: You can use dairy-free options like oat milk and coconut cream, though the flavor will be less classic.
• Cheese: Pre-shredded is fine, but block cheddar grated fresh melts smoother. Cabot and Tillamook are my go-tos.
• Broth: Vegetable broth works for vegetarians (just skip the bacon and use a smoky seasoning).
• Sour Cream: Greek yogurt is a good substitute if you want more protein.

In summer, I swap in fresh chives and sometimes add corn for a twist. If you’re gluten-free, this recipe is naturally safe—no flour needed!

Equipment Needed

You don’t need a lot to make this loaded baked potato soup with bacon—just a few basic kitchen tools. Here’s what I use (and a couple of substitutions for good measure):

• Large soup pot or Dutch oven – Essential for even cooking and easy stirring. If you don’t have one, a deep stockpot works just fine.
• Baking sheet – For baking potatoes (you can microwave them if you’re short on time).
• Skillet – For crisping bacon. I prefer cast iron, but nonstick is easier to clean.
• Chef’s knife and cutting board – Basic chopping duty.
• Potato masher or immersion blender – To get that creamy texture. A regular blender works, but let the soup cool a bit first.
• Measuring cups and spoons – For accuracy (I always eyeball, but hey, sometimes precision matters!).
• Ladle – For serving up big, hearty portions.

If you’re working with a budget, you can skip the immersion blender and use a fork or potato masher—it’ll be a bit rustic, but still delicious. I’ve used every type of pot over the years; just make sure whatever you use is sturdy. Pro tip: keep your cast iron skillet seasoned to avoid sticking and easier clean-up.

Preparation Method

Ready to get cooking? Here’s how to make loaded baked potato soup with bacon, step by step. I’ve tested this method a dozen times, and it’s foolproof—even if you’re new to soup making!

1. Bake the potatoes: Preheat your oven to 400°F (205°C). Scrub 4 large russet potatoes, poke each a few times with a fork, and bake directly on the oven rack for 50-60 minutes. (If you’re short on time, microwave them for 12-15 minutes, flipping halfway.) Potatoes should be fork-tender and the skins slightly crisp.
2. Crisp the bacon: While the potatoes bake, chop 8 slices of thick-cut bacon. Cook in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave 2 tbsp of bacon fat in the pan for flavor.
3. Saute aromatics: In your soup pot, melt 4 tbsp (56g) unsalted butter over medium heat. Add diced onion (1 medium/5oz/140g) and saute until soft and golden, about 5-7 minutes. Stir in 3 minced garlic cloves and cook for 1 more minute, until fragrant.
4. Add potatoes: Scoop the flesh from the baked potatoes and add to the pot. (Leave some skins on for texture if you like!) Stir and break up with a spatula.
5. Build the base: Pour in 4 cups (950ml) chicken broth and 2 cups (480ml) whole milk. Simmer gently for 10 minutes, stirring occasionally. The mixture should start to thicken and smell amazing.
6. Blend for texture: Use an immersion blender right in the pot to blend about half the soup until smooth, leaving some chunks for body. (If you’re using a regular blender, ladle out half, blend, then return to the pot.)
7. Finish with cream and seasoning: Stir in 1 cup (240ml) heavy cream, 1/2 cup (120g) sour cream, and 2 cups (225g) shredded cheddar cheese. Mix until cheese melts and soup is silky. Season generously with salt and black pepper to taste.
8. Stir in bacon and scallions: Add half the crispy bacon and 2 sliced scallions to the soup. Save the rest for topping!
9. Simmer and adjust: Let soup simmer another 5 minutes, stirring often. If it’s too thick, add a splash more milk or broth. Too thin? Simmer longer to reduce (keep stirring so the bottom doesn’t scorch).
10. Serve: Ladle soup into bowls. Top with extra bacon, cheddar, scallions, and any other favorite toppings (hot sauce, chives, smoked paprika).

Troubleshooting: If your soup gets too thick, thin it with a little extra milk or broth. If it’s bland, add more salt or a splash of Worcestershire sauce. If bacon sticks during cooking, turn down the heat and stir more often. For big batches, double the recipe but keep blending in batches for best texture.

Personal tip: Bake the potatoes ahead of time and keep them in the fridge—makes dinner super speedy later. Also, don’t rush the saute step; golden onions make a huge difference in flavor.

Cooking Tips & Techniques

I’ve made loaded baked potato soup with bacon more times than I can count, and each batch teaches me something new. Here are some pro tips to get it just right:

• Use baked potatoes, not boiled: Baking brings out their natural sweetness and fluffy texture. Boiling can make the soup watery, and you lose that classic baked potato flavor.
• Crisp the bacon separately: Add it in at the end for maximum crunch. If you cook the bacon in the soup, it gets chewy and loses that irresistible bite.
• Blend only part of the soup: This gives you a creamy base but leaves enough potato chunks for texture. I learned the hard way (one batch was basically mashed potatoes in a bowl—whoops!).
• Don’t overheat after adding cheese: High heat can cause cheese to clump or become grainy. Remove pot from heat before stirring in cheese for a silky finish.
• Taste as you go: Potatoes love salt—don’t be shy, but season gradually. If the soup tastes flat, add a dash of hot sauce or more sharp cheddar.
• Timing and multitasking: Bake potatoes while you prep bacon and aromatics. This saves time and helps dinner come together fast.
• Consistency matters: If soup is too thick, add more broth. Too thin? Simmer uncovered a bit longer. Remember, soup thickens as it cools.

My biggest cooking fail was once letting the potatoes boil instead of bake—honestly, it was still edible, but nowhere near as satisfying. Don’t skip the baking step! For best results, use freshly grated cheese and serve immediately with toppings. If making ahead, reheat gently and wait to add bacon until serving.

Variations & Adaptations

Loaded baked potato soup with bacon is endlessly customizable. Whether you’re cooking for dietary needs, seasonal changes, or just want to switch up flavors, here are my favorite ways to adapt:

• Vegetarian Version: Omit the bacon and use vegetable broth. Add smoked paprika and a handful of sautéed mushrooms for depth.
• Gluten-Free: This soup is naturally gluten-free, but double-check your broth and bacon labels just in case.
• Low-Carb/Keto: Swap half the potatoes for cauliflower florets. The soup stays creamy, but the carb count drops.
• Seasonal Twist: In spring, toss in roasted asparagus or peas. In fall, add a pinch of nutmeg and swap cheddar for Gruyère.
• Spicy Version: Stir in minced jalapeño or a splash of hot sauce for a kick.
• Dairy-Free: Use unsweetened cashew milk and coconut cream. Substitute cheese with your favorite vegan variety.

Personally, my favorite adaptation is swapping in sweet potatoes for half the russets and adding a sprinkle of smoked Gouda on top. It’s a little smoky, a little sweet, and just as cozy. Feel free to experiment—this soup is forgiving, and you’ll discover your own signature twist.

Serving & Storage Suggestions

Loaded baked potato soup with bacon tastes best hot and fresh, with all the toppings piled high. Serve in big, deep bowls so you can load up with plenty of bacon and cheese. Garnish with scallions, chives, or even a dollop of extra sour cream.

Pair with crusty bread, garlic toast, or a light green salad for a balanced meal. I love pouring the soup into mugs for casual gatherings—easy to hold and extra cozy. For drinks, a crisp apple cider or a cold pale ale is perfect alongside.

To store, let soup cool completely, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring often. If soup thickens too much, add a splash of milk or broth. Bacon and cheese toppings are best added fresh just before serving.

Pro tip: The flavors deepen overnight, so leftovers taste even better the next day. Just don’t forget to stir well—potato-based soups can settle and separate a little.

Nutritional Information & Benefits

Each serving of loaded baked potato soup with bacon (about 1 1/2 cups/350ml) contains roughly:

• Calories: 420
• Protein: 17g
• Fat: 22g (mostly from bacon, cheese, and cream)
• Carbohydrates: 38g
• Fiber: 3g
• Sodium: 800mg

Russet potatoes provide potassium, vitamin C, and fiber, while the bacon and cheddar add protein. Using low-sodium broth and controlling your cheese can lighten things up if needed. For gluten-free eaters, this soup is naturally safe. If you’re watching carbs, swap in cauliflower as suggested above.

Note: Contains dairy and pork. For dairy-free or vegetarian diets, see adaptation section above. From my wellness perspective, this soup is pure comfort—best enjoyed in moderation, with plenty of veggies on the side.

Conclusion

Loaded baked potato soup with bacon is the kind of recipe you’ll turn to all winter long—rich, creamy, and packed with flavor. Whether you make it for a crowd or just want something cozy for yourself, it’s worth every spoonful. Don’t be afraid to tweak the toppings, swap ingredients, or double the bacon if you feel like living dangerously.

I love this soup because it’s simple, satisfying, and brings back so many good memories. If you give it a try, let me know how you make it your own—drop a comment below, share your favorite toppings, or tag me if you post a photo to Pinterest. Your kitchen, your rules!

Here’s to warm bowls, happy bellies, and plenty of bacon bits. Go ahead, bookmark this loaded baked potato soup with bacon—you’ll be glad you did!

FAQs

Can I make loaded baked potato soup with bacon ahead of time?

Absolutely! Make the soup up to 2 days ahead and store in the fridge. Add bacon and toppings fresh when serving for best texture.

Can I use leftover baked potatoes?

Yes, leftover potatoes work perfectly. Just scoop out the flesh and add as directed. It’s a great way to use up extras from dinner.

How do I make this soup vegetarian?

Skip the bacon and use veggie broth. Add smoked paprika or sautéed mushrooms for that rich, savory flavor.

Is this recipe gluten-free?

Yes, loaded baked potato soup with bacon is naturally gluten-free. Just check your broth and bacon for hidden gluten ingredients.

Can I freeze loaded baked potato soup?

You sure can! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

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