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Best Loaded Baked Potato Soup with Bacon and Chives

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This loaded baked potato soup is the ultimate comfort food—creamy, chunky, and packed with smoky bacon, sharp cheddar, and fresh chives. It’s quick and easy to make in about 45 minutes, using simple ingredients for a crowd-pleasing meal.

Ingredients

Scale
  • 8 slices thick-cut bacon (about 8 ounces / 225 grams)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 medium yellow onion, diced (about 1 cup / 150 grams)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (30 grams)
  • 4 cups chicken broth (960 ml)
  • 2 cups whole milk (480 ml)
  • 4 large Russet potatoes, peeled and diced into 1/2-inch cubes (about 2.5 pounds / 1.1 kg)
  • 2 cups sharp cheddar cheese, shredded (200 grams)
  • 1/2 cup sour cream (120 grams)
  • 1 teaspoon salt (5 grams), plus more to taste
  • 1/2 teaspoon freshly ground black pepper (2 grams)
  • 1/4 cup fresh chives, chopped (15 grams)
  • For the toppings: extra shredded cheddar cheese, crumbled bacon, extra sour cream, more fresh chives

Instructions

  1. Cook the bacon: Place the 8 slices of bacon in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until 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 into small pieces. Reserve 2 tablespoons of the bacon fat in the skillet.
  2. Sauté the aromatics: In a large Dutch oven or heavy-bottomed 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.
  3. Make the roux: Sprinkle the 1/4 cup of flour over the onions and garlic. Stir constantly with a wooden spoon for about 1 to 2 minutes until the mixture is thick and pasty.
  4. Add the liquids: 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—small bubbles around the edges. It should thicken slightly as it heats.
  5. Add the potatoes: 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.
  6. Mash some of the potatoes: Remove the pot from the heat. Using a potato masher, gently mash about half of the potatoes right in the pot to create a creamy texture while leaving plenty of chunky pieces.
  7. Add the cheese and sour cream: 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.
  8. Taste and adjust: 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.
  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.

Notes

Don’t skip the bacon fat—it adds a smoky, savory depth. Cut the potatoes evenly (1/2-inch cubes) for even cooking. Always add dairy over low heat to prevent graininess. Shred your own cheese for smooth melting. This soup tastes even better the next day; make it ahead and reheat gently with a splash of milk or broth.

Nutrition

Keywords: loaded baked potato soup, bacon, chives, cheddar, comfort food, winter soup, creamy potato soup

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