Creamy Loaded Baked Potato Soup Recipe Easy Homemade with Bacon Bits

“You’ve got to try this soup,” my coworker said, sliding a steaming bowl across the breakroom table. Honestly, I wasn’t sold at first—the idea of a baked potato soup sounded like just another basic comfort food. But the aroma hit me first: smoky bacon, buttery potatoes, and a hint of sharp cheddar. One spoonful later, I was hooked. That creamy, dreamy texture with crispy bacon bits sprinkled on top? Game changer.

It wasn’t a planned recipe moment, either. I was scrambling for something easy after a chaotic day, and this soup came together from leftover baked potatoes and pantry staples. What surprised me most was how effortlessly it turned into a crowd-pleaser—people kept asking for seconds, and I found myself making it multiple times that week (not complaining!).

There’s something quietly satisfying about this creamy loaded baked potato soup with bacon bits. It’s not flashy or complicated, but it feels like a warm hug in a bowl on chilly evenings. The way the flavors meld—the tender potatoes, the rich cream, the salty bacon—makes me realize why this recipe stuck around in my rotation. It’s the kind of dish that invites you to slow down, savor, and maybe even daydream a bit while spooning. That kind of comfort food doesn’t come around every day.

Why You’ll Love This Creamy Loaded Baked Potato Soup Recipe

After making this creamy loaded baked potato soup with bacon bits several times, I can honestly say it nails the balance between flavor, texture, and ease. Here’s why it’s become a go-to recipe in my kitchen:

• Quick & Easy: Ready in under 45 minutes—perfect when you need a comforting meal fast without fussing over complicated steps.
• Simple Ingredients: No need for specialty stores; pantry staples like potatoes, cream, and bacon are what you’ll mostly use.
• Perfect for Cozy Nights: Ideal for chilly fall or winter evenings when you want something warm and satisfying.
• Crowd-Pleaser: Kids and adults alike rave about it—there’s just something universally appealing about loaded baked potato flavors.
• Unbelievably Delicious: The creamy texture combined with crispy bacon bits and sharp cheddar creates a flavor combo that’s honestly hard to beat.

This isn’t your average baked potato soup. The secret lies in simmering the potatoes just right and folding in cheese and cream to get that velvety finish. Plus, topping with homemade bacon bits adds that extra punch of smoky crunch. It’s a recipe I tweak slightly each time, but the base stays the same because it’s just that good. If you’ve ever loved the idea of comfort food classics done right, this soup will tick all your boxes.

What Ingredients You Will Need

This creamy loaded baked potato soup recipe uses straightforward, wholesome ingredients to build rich flavor and a satisfying texture without any fuss. Whether you’re pulling from your pantry or grabbing fresh items from the market, these choices help make the soup both hearty and approachable.

• Russet Potatoes (about 4 large, peeled and diced) – The starchy texture is perfect for creamy soups.
• Bacon (6-8 slices, cooked crisp and chopped) – I like using thick-cut bacon for a good balance of crunch and flavor.
• Yellow Onion (1 medium, finely chopped) – Adds sweetness and depth.
• Garlic (2 cloves, minced) – Just enough to brighten the flavor.
• Chicken Broth (4 cups / 960 ml) – Use low sodium if you want better control over salt.
• Heavy Cream (1 cup / 240 ml) – For that luxuriously creamy base.
• Sharp Cheddar Cheese (1 cup / 100 g, shredded) – I prefer a good quality aged cheddar for robust flavor.
• Sour Cream (½ cup / 120 ml) – Adds tang and silkiness.
• Salt & Black Pepper – To taste; freshly cracked black pepper works best.
• Chives (2 tablespoons, chopped) – For garnish and a fresh oniony note.

If you want to switch things up, you can use smoked paprika for a smoky twist or swap sour cream with Greek yogurt for a lighter version. I often keep a few extra potatoes on hand so the soup can stretch for leftovers or unexpected guests. And for the bacon, brands like Applegate or Nueske’s have consistently delivered great flavor in my experience.

Equipment Needed

You’ll need some basic kitchen gear to whip up this creamy loaded baked potato soup with bacon bits. Nothing fancy, but a few tools will definitely make the process smoother:

• Large heavy-bottomed pot or Dutch oven – I prefer enameled ones because they distribute heat evenly and are easy to clean.
• Sharp chef’s knife – A good knife is key for dicing potatoes and chopping onions quickly and safely.
• Cutting board – Sturdy and easy to clean.
• Wooden spoon or silicone spatula – For stirring without scratching your pot.
• Measuring cups and spoons – For accuracy, especially with liquids and seasoning.
• Cheese grater – Freshly shredding your cheddar really makes a difference.

If you don’t have a Dutch oven, a large stockpot will work just fine. When cooking bacon, a cast iron skillet is ideal for crispiness but a non-stick pan can do the job if cleaned well. I usually keep a small bowl handy to drain bacon bits on paper towels, which helps keep them crispy for topping.

Preparation Method

1. Cook the Bacon: In a large pot or skillet over medium heat, cook the bacon slices until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate and chop into small bits. Leave about 2 tablespoons of bacon fat in the pot for flavor.
2. Sauté Onions and Garlic: Add chopped onions to the bacon fat and cook over medium heat for 4-5 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, careful not to burn it.
3. Add Potatoes and Broth: Toss diced russet potatoes into the pot, stir to coat with the onion-garlic mix. Pour in 4 cups (960 ml) of chicken broth and bring to a simmer. Reduce heat to medium-low and cook uncovered for 15-20 minutes, or until potatoes are tender when pierced with a fork.
4. Blend for Texture: For that perfect creamy texture, use an immersion blender to partially puree the soup, leaving some potato chunks for body. If you don’t have an immersion blender, carefully transfer half the soup in batches to a blender and pulse, then return to the pot.
5. Stir in Dairy: Lower heat to medium-low. Add 1 cup (240 ml) heavy cream, ½ cup (120 ml) sour cream, and 1 cup (100 g) shredded sharp cheddar cheese. Stir gently until cheese melts and soup is creamy. Season with salt and freshly cracked pepper to taste.
6. Finish with Bacon Bits and Chives: Ladle soup into bowls and garnish with reserved chopped bacon bits and chopped chives for a pop of color and flavor.

This recipe serves about 6 hearty portions and takes roughly 40 minutes total from start to finish. The key is patience when simmering potatoes—they should be tender but not falling apart. If your soup feels too thick, add a splash more broth or cream to loosen it up. And trust me, letting the cheese melt slowly is what gives that velvety richness you want.

Cooking Tips & Techniques

Getting this creamy loaded baked potato soup just right is about a few simple tricks I’ve learned over time. First, always use russet potatoes—they break down nicely and give you that silky texture without turning gluey. I once tried red potatoes and the soup ended up grainy and less comforting.

When cooking bacon, don’t rush it. Crisp bacon bits add that smoky crunch that contrasts perfectly with the creamy soup. I drain the bacon on paper towels to avoid sogginess, especially if making ahead.

Partial blending is a game-changer. You want a balance between creamy and chunky, so don’t puree the entire pot. It keeps the soup interesting and satisfying to eat.

Don’t skip the seasoning. Salt brings out the potato’s natural sweetness, and freshly cracked black pepper adds a subtle bite. Taste as you go—sometimes the broth is salty enough, so add salt gradually.

Lastly, multitask by prepping toppings while the soup simmers. Chopping chives and shredding cheese ahead of time saves you a last-minute scramble when serving.

Variations & Adaptations

This creamy loaded baked potato soup recipe is flexible, so you can tailor it to your tastes or dietary needs. Here are some variations I’ve tried or considered:

• Vegetarian Version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke to mimic that smoky flavor.
• Low-Carb Twist: Replace potatoes with cauliflower florets for a keto-friendly soup. The texture is slightly different but still creamy and comforting.
• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños when sautéing onions for a bit of heat.
• Dairy-Free: Use coconut milk or cashew cream instead of heavy cream and sour cream. Nutritional yeast can replace cheese for a cheesy flavor without dairy.
• Seasonal Add-In: In fall, toss in roasted butternut squash or sweet potatoes along with the russets for extra sweetness and color.

Personally, I once swapped cheddar for a mix of smoked gouda and Monterey Jack—resulting in a richer, slightly smoky flavor that was a hit at a casual dinner. Feel free to experiment; this soup’s forgiving nature makes it perfect for creative twists.

Serving & Storage Suggestions

Serve this creamy loaded baked potato soup piping hot, garnished with fresh chives and crispy bacon bits. It pairs wonderfully with a simple green salad or crusty bread—a nice contrast to the rich soup. For a cozy meal, I like pouring a glass of chilled white wine or a light beer alongside.

Leftovers store well in the refrigerator for up to 3 days in an airtight container. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent scorching. You might want to add a splash of broth or cream to loosen the soup as it thickens when chilled.

Freezing is possible but not ideal since the cream can separate; if you freeze, thaw overnight in the fridge and reheat slowly. The flavors tend to deepen after resting, so sometimes I make the soup a day ahead to let everything meld beautifully.

Nutritional Information & Benefits

This creamy loaded baked potato soup offers a comforting balance of carbohydrates, protein, and fat. A typical serving (about 1 ½ cups / 350 ml) provides roughly:

Calories	Fat	Carbohydrates	Protein
350 kcal	22g	25g	10g

Potatoes provide vitamin C and potassium, while bacon adds protein and smoky flavor. The heavy cream and cheese contribute saturated fat, so this soup is an indulgent treat best enjoyed in moderation.

For those with gluten sensitivities, this recipe is naturally gluten-free as long as your broth is certified gluten-free. If you want a lighter version, swapping heavy cream for Greek yogurt cuts calories while keeping creaminess.

Conclusion

This creamy loaded baked potato soup with bacon bits is a recipe that’s earned its spot in my dinner rotation for good reasons. It’s straightforward, satisfying, and offers that soul-soothing comfort you want when the day’s been long. What I love most is how easy it is to customize—from swapping ingredients to adding your own twist.

If you want to bring a bowl of warmth and familiarity to your table, this recipe delivers without stress. And hey, if you try it, I’d love to hear how you make it your own—comments and recipe swaps are always welcome!

Remember, good food doesn’t have to be complicated, and sometimes the simplest recipes end up being the most memorable. Grab your spoon and enjoy every creamy, bacon-studded bite.

Frequently Asked Questions About Creamy Loaded Baked Potato Soup

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and store it in the fridge. Reheat gently on the stove, adding a bit of broth or cream if it’s too thick.

Is it possible to freeze the soup?

You can freeze it, but because of the cream and cheese, the texture may change and become grainy. Thaw overnight in the fridge and reheat slowly if you do freeze it.

What’s the best way to get crispy bacon bits?

Cook bacon slowly over medium heat until crisp, then drain on paper towels before chopping. This removes excess fat and keeps the bits crunchy.

Can I use a slow cooker for this recipe?

Absolutely! Cook potatoes, onions, garlic, and broth on low for 6-7 hours, then blend and add cream, cheese, and sour cream near the end.

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream and adds extra protein. Just stir it in at the end off the heat to prevent curdling.

Print