Best Loaded Baked Potato Soup with Bacon and Chives

Lucy wasn’t trying to impress me. I’d stopped by to drop off a book I’d borrowed, and the smell hit me before I even got past her front door—something rich, smoky, and deeply savory. She just shrugged when I asked what was cooking. “Oh, just throwing some stuff together. Potato soup.” Just throwing some stuff together. Like it was nothing. Like the entire neighborhood wasn’t about to line up outside her kitchen window.

I stood there in her mudroom, still holding the book, and watched her stir a pot that looked like it had seen thirty years of soups and stews. She wasn’t measuring anything. She wasn’t consulting a recipe card. She just kept adding things—a handful of cheese, a splash of cream, some crumbled bacon from a paper towel on the counter. I mean, honestly, it was almost insulting how casually she made something so ridiculously good.

That afternoon, I sat at her worn kitchen table with a bowl of the most comforting soup I’d ever tasted. The potatoes were tender, the broth was creamy without being heavy, and the toppings—cheese, bacon, chives, a dollop of sour cream—made every spoonful feel like a little celebration. Maybe you’ve been there, where someone makes something so simple and so perfect that you can’t stop thinking about it for weeks. That’s this soup for me.

I asked for the recipe, of course. She laughed and said, “I don’t really have one.” So I went home and spent the next month figuring it out. I burned a batch. I made one that was too thin. I made another that was so thick you could stand a spoon up in it. But eventually, I nailed it. And now, this loaded baked potato soup is the one I make when the weather turns cold, when I need a hug in a bowl, or when I want to impress someone without looking like I’m trying.

Why You’ll Love This Recipe

Let me tell you why this soup has earned a permanent spot in my winter rotation. It’s not just good—it’s the kind of soup that makes you close your eyes after the first bite. You know that feeling? When something is so comforting that you just have to pause and appreciate it for a second.

• Quick & Easy: From start to finish, this soup comes together in about 45 minutes. Perfect for those nights when you want something cozy but don’t have hours to spend in the kitchen.
• Simple Ingredients: No fancy grocery trips needed. Potatoes, bacon, cheese, cream, chives—these are things you probably already have or can grab without a second thought.
• Perfect for Cold Weather: This is the soup you make when the wind is howling and you just want to stay inside with a blanket and something warm.
• Crowd-Pleaser: I’ve served this at family dinners, potlucks, and casual get-togethers. Kids love it. Adults love it. Even my picky uncle asked for seconds.
• Unbelievably Delicious: The texture is silky but still has those chunky potato pieces. The bacon adds that smoky crunch. The cheese melts into everything. It’s comfort food at its finest.

What makes this recipe different from all the other potato soups out there? It’s the balance. I tested this thing six times before I got it right. The secret is cooking the potatoes in a mix of chicken broth and milk, then mashing just enough of them to create that creamy base without losing all the texture. And the bacon fat—don’t you dare skip the bacon fat. Sautéing the aromatics in it adds a layer of flavor that you just can’t get any other way.

This isn’t just another potato soup recipe. It’s the one I turn to when I need something reliable. It’s the one that makes people say, “Can you give me that recipe?” And honestly, it’s the one that reminds me why I love cooking in the first place.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create something truly special. Most of these are pantry staples, but a few deserve a little extra attention to get the best results.

• Bacon (8 slices, about 8 ounces / 225 grams): Thick-cut bacon works best here. You’ll cook it until crispy, then crumble it for topping. But don’t throw away that rendered fat—it’s liquid gold for sautéing the vegetables.
• Unsalted butter (2 tablespoons / 28 grams): Adds richness to the base. If you only have salted butter, just reduce the added salt later.
• Yellow onion (1 medium, diced, about 1 cup / 150 grams): Sweet and mellow once cooked. White onion works too, but yellow gives a deeper flavor.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here. The jarred stuff just doesn’t have the same punch.
• All-purpose flour (1/4 cup / 30 grams): This is our thickening agent. It creates that velvety texture that coats the back of a spoon. For a gluten-free version, use cornstarch mixed with a little cold water.
• Chicken broth (4 cups / 960 ml): Use a good-quality broth here. I prefer Swanson or Kitchen Basics for consistent flavor. Vegetable broth works if you want to keep it vegetarian.
• Whole milk (2 cups / 480 ml): Gives the soup a creamy body without being too heavy. You can use 2% milk, but the soup won’t be as rich.
• Russet potatoes (4 large, about 2.5 pounds / 1.1 kg, peeled and diced into 1/2-inch cubes): Russets are ideal because they’re starchy and break down nicely, giving the soup its signature thickness. Yukon Golds work too but won’t get as creamy.
• Sharp cheddar cheese (2 cups / 200 grams, shredded): Please, for the love of all things cheesy, shred your own cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. I recommend Cabot or Tillamook for excellent melting.
• Sour cream (1/2 cup / 120 grams): Adds tang and creaminess. Full-fat is best, but light sour cream works in a pinch.
• Salt (1 teaspoon / 5 grams, plus more to taste): I use fine sea salt for even seasoning.
• Black pepper (1/2 teaspoon / 2 grams, freshly ground): Freshly ground pepper makes a noticeable difference here.
• Fresh chives (1/4 cup / 15 grams, chopped): For that fresh, oniony finish. Green onions work as a substitute if chives aren’t available.

For the Toppings (adjust to your heart’s desire):

• Extra shredded cheddar cheese
• Crumbled bacon (from the 8 slices you cooked)
• Extra sour cream
• More fresh chives

Equipment Needed

You don’t need a fancy kitchen to make this soup, but a few key tools will make the process smoother.

• Large Dutch oven or heavy-bottomed pot (5-6 quart / 5-6 liter): This is my go-to for soups. The heavy bottom prevents scorching and distributes heat evenly. A Lodge enameled Dutch oven is my personal favorite, but any heavy pot works.
• Sharp chef’s knife and cutting board: Dicing potatoes and onions is much easier with a sharp knife. Trust me on this—I’ve struggled with dull knives, and it’s not fun.
• Wooden spoon or silicone spatula: For stirring and scraping the bottom of the pot. Wooden spoons are gentle on enameled cookware.
• Potato masher or immersion blender: You need something to break down some of the potatoes for that creamy texture. A potato masher gives you more control over the texture. An immersion blender works too, but be careful not to over-blend—you want some chunks.
• Measuring cups and spoons: For accuracy, especially with the flour and broth.
• Paper towels: For draining the bacon. I know it’s not glamorous, but it’s essential.
• Small skillet: For cooking the bacon. A cast iron skillet works beautifully here.

If you don’t have a Dutch oven, any large, heavy pot will do. A stockpot works fine, just keep an eye on the heat to prevent sticking. And if you don’t have a potato masher, you can use a fork—it’ll just take a little more elbow grease.

Preparation Method

Alright, let’s make some soup. I’ve broken this down into clear steps so you can follow along without any confusion. Take your time, and don’t rush the process—that’s where the magic happens.

1. Cook the bacon (about 8 minutes): Place the 8 slices of bacon in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat has rendered—about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble or chop it into small pieces. Reserve 2 tablespoons of the bacon fat in the skillet.
2. Sauté the aromatics (about 5 minutes): In your large Dutch oven or pot, add the reserved 2 tablespoons of bacon fat along with the 2 tablespoons of butter. Heat over medium until the butter melts. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. You’ll smell it when it’s ready.
3. Make the roux (about 2 minutes): Sprinkle the 1/4 cup of flour over the onions and garlic. Stir constantly with your wooden spoon for about 1 to 2 minutes. The mixture will look thick and pasty—that’s exactly what you want. This step cooks out the raw flour taste and helps thicken the soup later.
4. Add the liquids (about 3 minutes): Slowly pour in the 4 cups of chicken broth while whisking constantly to prevent lumps. Then add the 2 cups of milk, still whisking. Bring the mixture to a gentle simmer—you’ll see small bubbles around the edges. It should thicken slightly as it heats.
5. Add the potatoes (about 20 minutes): Stir in the diced russet potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender. You should be able to pierce them easily with a knife.
6. Mash some of the potatoes (about 2 minutes): Remove the pot from the heat. Using a potato masher, gently mash about half of the potatoes right in the pot. This creates that creamy, thick texture while leaving plenty of chunky pieces. If you prefer a smoother soup, mash more. If you like it chunky, mash less. It’s your soup—you decide.
7. Add the cheese and sour cream (about 3 minutes): Return the pot to low heat. Add the 2 cups of shredded cheddar cheese and 1/2 cup of sour cream. Stir gently until the cheese is completely melted and the sour cream is incorporated. Do not let the soup boil at this point, or the dairy might separate and become grainy. Patience, my friend.
8. Taste and adjust (about 1 minute): Give the soup a taste. Add more salt and pepper if needed. Remember, the bacon and cheese are already salty, so go easy at first. I usually end up adding another 1/4 teaspoon of salt and a good crack of pepper.
9. Serve with all the toppings: Ladle the soup into bowls. Top with the crumbled bacon, extra shredded cheddar, a dollop of sour cream, and a generous sprinkle of fresh chives. Serve immediately while it’s hot and comforting.

Cooking Tips & Techniques

I’ve made this soup more times than I can count, and I’ve learned a few things along the way. Here are my best tips to help you nail it on the first try.

Don’t skip the bacon fat. I know it’s tempting to just use butter or oil, but the bacon fat adds a smoky, savory depth that you just can’t replicate. It’s the little thing that makes this soup taste like it’s been simmering all day, even though it only takes 45 minutes.

Cut the potatoes evenly. I learned this the hard way after making a batch with uneven chunks. The small pieces turned to mush while the big ones were still hard. Aim for 1/2-inch cubes, and try to keep them uniform. Your soup will cook more evenly, and you’ll get that perfect mix of creamy and chunky.

Watch your heat when adding dairy. This is probably the most common mistake I see. If you add the cheese and sour cream to a boiling soup, the dairy will separate and you’ll end up with a grainy, greasy mess. Always remove the pot from the heat first, then stir in the dairy over low heat. Gentle and slow is the way to go.

Shred your own cheese. I know, I know—it’s an extra step. But pre-shredded cheese is coated with cellulose and starches to prevent clumping, and those same ingredients prevent smooth melting. Spend the two minutes shredding a block of cheddar. Your soup will thank you.

Make it ahead of time. Here’s a little secret: this soup actually tastes better the next day. The flavors have time to meld and deepen. If you’re planning to serve it at a gathering, make it a day ahead and reheat it gently. Just add a splash of milk or broth when reheating, because the soup will thicken overnight.

My biggest failure: The first time I made this, I tried to rush the roux. I didn’t cook the flour long enough, and my soup had this weird, raw flour taste that ruined the whole batch. Don’t be like me. Cook that flour for a full 2 minutes, stirring constantly. It’s worth it.

Variations & Adaptations

One of the best things about this soup is how adaptable it is. Here are some of my favorite variations, all tested in my own kitchen.

Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. To get that smoky flavor, add 1/2 teaspoon of smoked paprika and sauté the onions in butter or olive oil. Top with a sprinkle of smoked paprika for color and flavor.

Loaded Sweet Potato Soup: Swap the russet potatoes for sweet potatoes. The natural sweetness pairs beautifully with the smoky bacon and sharp cheddar. You might want to reduce the sour cream slightly, as sweet potatoes are creamier on their own.

Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a diced jalapeño (seeds removed) when you sauté the onions. Top with a drizzle of hot honey for a sweet-heat combo that’s absolutely addictive.

Dairy-Free Adaptation: Use olive oil instead of butter, and substitute the milk with unsweetened oat milk or cashew milk. Use a dairy-free cheddar-style shreds (I like Violife or Daiya) and a dairy-free sour cream. The texture won’t be quite as rich, but it’s still incredibly satisfying.

Slow Cooker Method: Cook the bacon on the stovetop, then sauté the onions and garlic in the bacon fat. Transfer everything to a slow cooker with the broth, milk, and potatoes. Cook on low for 6 hours or high for 3 hours. Mash some of the potatoes, then stir in the cheese and sour cream before serving.

Extra Chunky: If you’re like me and love a chunky soup, only mash about a quarter of the potatoes. Then stir in an extra diced potato that you’ve boiled separately until just tender. You get all those creamy bits plus big, satisfying chunks.

Serving & Storage Suggestions

This soup is a meal in itself, but the right sides and accompaniments can turn it into something truly special.

Serving Temperature: Serve this soup piping hot. Cold potato soup is just not the same. I like to warm my bowls in a low oven (200°F / 95°C) for a few minutes before ladling in the soup. It keeps everything hot longer.

Presentation: Go heavy on the toppings. Arrange them in little piles on top of the soup—a mound of cheese, a swirl of sour cream, a generous sprinkle of bacon, and a shower of fresh chives. It looks beautiful and lets everyone customize their bowl.

What to Serve With It: A crusty bread or a warm dinner roll is perfect for dipping. I love serving this with a simple side salad dressed with a tangy vinaigrette to cut through the richness. For a heartier meal, pair it with a grilled cheese sandwich—because soup and grilled cheese is a match made in heaven.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it sits, so don’t be alarmed. When reheating, add a splash of milk or broth and warm it gently over medium-low heat, stirring occasionally. Avoid the microwave if you can—it can make the texture grainy.

Freezing: This soup freezes well, but there’s a trick. Leave out the dairy (cheese and sour cream) if you plan to freeze it. Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight, then reheat and stir in the cheese and sour cream at the end. The texture will be much better this way.

Flavor Development: Honestly, this soup is even better on day two. The flavors meld together and deepen overnight. If you can resist eating it all on day one, you’re in for a treat the next day.

Nutritional Information & Benefits

I’m not a nutritionist, but I can tell you what’s in this bowl and why it’s not as indulgent as you might think—in moderation, of course.

Estimated Nutritional Values (per serving, about 1.5 cups / 360 ml):

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 72mg
• Sodium: 890mg
• Total Carbohydrates: 38g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 18g
• Calcium: 320mg
• Iron: 2mg

Health Benefits of Key Ingredients: Potatoes are actually a good source of vitamin C, potassium, and fiber when you leave the skin on (though I peel them here for texture). The bacon provides protein and B vitamins, while the dairy adds calcium and protein. The chives are packed with vitamin K and antioxidants.

Dietary Considerations: This recipe contains dairy, gluten (from the flour), and meat. For gluten-free, use cornstarch as a thickener. For vegetarian, skip the bacon. For lower sodium, use low-sodium broth and go easy on the added salt.

My Personal Perspective: Look, this isn’t a diet soup. It’s comfort food, and it’s meant to be enjoyed. But I’ve found that making it with whole ingredients—real cheese, fresh potatoes, good broth—means I’m getting real nutrition along with the indulgence. One bowl fills me up and keeps me satisfied for hours. That’s a win in my book.

Conclusion

This loaded baked potato soup is the kind of recipe that becomes a tradition. It’s the soup I make when the first snow falls, when a friend needs cheering up, or when I just want to spend a quiet evening with something warm and satisfying.

What I love most about it is how forgiving it is. You can adjust the thickness, the cheesiness, the amount of bacon—it’s your soup, and it will turn out great no matter what. The first time I made it after Lucy’s casual kitchen magic, I burned the onions and had to start over. But I kept at it, and now it’s mine. It’s my version. And I want you to make it your version too.

So grab a pot, some potatoes, and that block of cheddar in your fridge. Make this soup on a cold night, or a rainy afternoon, or a day when you just need something good. And when you do, come back and tell me how it turned out. Did you add extra bacon? Did you try the sweet potato version? I want to hear about it.

Drop a comment below, share a photo of your soup, or tag me in your creations. This recipe is meant to be shared, and I can’t wait to see what you make of it. Now go make some soup—you deserve it.

Frequently Asked Questions

Can I use Yukon Gold potatoes instead of Russets?

Absolutely. Yukon Golds are less starchy than Russets, so your soup won’t be quite as thick. But they have a buttery flavor that works beautifully here. Just mash a few more of them to compensate for the lower starch content.

How do I prevent my soup from becoming grainy?

The number one culprit is heat. Always add dairy over low heat, and never let the soup boil after you’ve added the cheese and sour cream. Also, shred your own cheese—pre-shredded stuff just doesn’t melt the same way.

Can I make this soup in an Instant Pot?

Yes! Cook the bacon using the sauté function, then remove it. Sauté the onions and garlic in the bacon fat. Add the flour and cook for a minute, then pour in the broth and milk. Add the potatoes, close the lid, and cook on high pressure for 8 minutes. Quick release, then mash and stir in the cheese and sour cream.

How do I thicken the soup if it’s too thin?

Mash more of the potatoes—that’s the easiest fix. If you’ve already mashed everything and it’s still thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering soup and cook for 2 to 3 minutes until thickened.

Can I leave the potato skins on?

You can, but the texture will be different. The skins add fiber and a bit of chewiness. If you’re going for that fully loaded baked potato experience, I’d recommend peeling them. But if you’re short on time or want extra nutrients, leave them on—just scrub the potatoes well first.

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