Creamy Loaded Baked Potato Soup with Bacon Easy Homemade Recipe

Let me tell you, the scent of smoky bacon mingling with the warmth of creamy potatoes simmering on the stove is enough to make anyone’s mouth water. The first time I made this creamy loaded baked potato soup with bacon, it was a chilly afternoon, and I was craving something that felt like a big, comforting hug in a bowl. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a simpler version of potato soup on rainy days. This recipe, though, is my grown-up, indulgent spin on that classic—a bit richer, a bit smokier, and dangerously easy to whip up. Honestly, I wish I’d discovered this recipe years ago because my family couldn’t stop sneaking spoonfuls off the stovetop while I finished cooking (and I can’t really blame them).

You know what’s great? It’s perfect for potlucks, a sweet treat after a long day, or even just to brighten up your Pinterest cookie board with a savory twist. After testing this creamy loaded baked potato soup with bacon multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting a little warmth to friends. It feels like a warm hug on a cold day, and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Loaded Baked Potato Soup with Bacon

This soup isn’t just good—it’s the kind of recipe that makes you close your eyes after the first bite. I’ve tried countless versions over the years, and here’s why this one stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Cozy Dinners: Great for chilly nights when you want something hearty and satisfying.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike – the bacon bits are a real winner!
• Unbelievably Delicious: The creamy texture combined with savory bacon and sharp cheddar feels like pure comfort food.

What makes this recipe different? The secret is in the way I blend cottage cheese with the potatoes for an ultra-smooth texture and add just the right balance of seasoning. Plus, the crispy bacon topping adds that perfect crunch and smoky punch, making it stand out from the usual potato soups. This cozy bowl isn’t just food; it’s a soul-soothing experience that’s easy to make and even easier to love.

What Ingredients You Will Need

This creamy loaded baked potato soup with bacon uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are straightforward if needed.

• For the soup base:
  • 4 large russet potatoes, peeled and diced (about 1.5 kg / 3.3 lbs) – these give the soup its hearty, creamy body
  • 6 slices of thick-cut bacon, diced (for smoky flavor and crispy topping)
  • 1 medium yellow onion, finely chopped (adds sweetness and depth)
  • 3 cloves garlic, minced (for that aromatic kick)
  • 4 cups chicken broth (960 ml) – I recommend low-sodium for better control over saltiness
  • 1 cup whole milk (240 ml) or half-and-half for creamier texture
  • 1 cup cottage cheese (240 ml), small-curd preferred (adds creaminess without heaviness)
  • 1 cup sharp cheddar cheese, shredded (240 ml) – I like Tillamook for melt and flavor
  • 2 tbsp unsalted butter (30 g), for richness
  • 2 tbsp all-purpose flour (16 g), to thicken the soup
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh chives or green onions, for garnish (optional but highly recommended!)

Substitution tips: Use almond milk or oat milk for a dairy-free option, and swap flour with cornstarch or a gluten-free blend if needed. For vegetarian lovers, swap bacon with smoked paprika and use vegetable broth.

Equipment Needed

• A large heavy-bottomed pot or Dutch oven (makes sautéing onions and simmering soup easy)
• Sharp chef’s knife and cutting board (for prepping potatoes, bacon, and veggies)
• Measuring cups and spoons (for precision in liquids and flour)
• Wooden spoon or heatproof spatula (to stir without scratching cookware)
• Immersion blender or regular blender (to puree the soup smooth)
• Colander (to drain potatoes if boiling separately)

If you don’t have an immersion blender, a regular blender works fine—just blend in batches carefully to avoid splatters. I’ve used both, and honestly, the immersion blender saves time and mess. For budget-friendly options, a sturdy pot and a good knife are all you really need to start.

Preparation Method

1. Cook the bacon: In your large pot over medium heat, cook the diced bacon until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2. Sauté aromatics: Add butter to the bacon fat and melt. Toss in chopped onions and sauté until translucent and soft, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
3. Add flour: Sprinkle the flour over the onion mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and starts thickening the soup base.
4. Add potatoes and broth: Pour in the chicken broth and add diced potatoes. Stir well to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
5. Blend the soup: Using an immersion blender, puree the soup until creamy but still a little chunky for texture. If using a regular blender, carefully blend in batches and return to pot.
6. Stir in dairy: Add the cottage cheese, milk, and shredded cheddar. Stir gently until cheese melts and soup is creamy. Heat through but avoid boiling at this stage to prevent curdling.
7. Season and finish: Taste, then season with salt and freshly ground black pepper as needed. Reheat gently for a few more minutes to meld flavors.
8. Serve: Ladle soup into bowls and top generously with crispy bacon bits and chopped chives or green onions.

Pro tip: If the soup gets too thick, just add a splash more milk or broth to loosen it up. The soup should be creamy but pourable. Also, don’t skip the bacon topping—that crunch is everything!

Cooking Tips & Techniques

Here are some tips from my kitchen trials to make your creamy loaded baked potato soup with bacon absolutely foolproof:

• Potato choice matters: Russets break down beautifully, giving that classic creamy texture. Waxy potatoes won’t mash as well.
• Render bacon fat well: Don’t rush cooking the bacon. The fat left behind flavors everything. Use medium heat so it crisps without burning.
• Cooking flour in fat: This step is key for smooth, clump-free thickening. Stir constantly and watch for a pale golden color before adding liquids.
• Don’t overblend: You want some potato chunks for texture—blending too much makes it gluey. Pulse or blend just enough for creaminess.
• Avoid boiling after adding dairy: High heat can cause curdling. Warm gently instead and stir often.
• Multitasking: While the potatoes simmer, crisp the bacon and prep garnishes. Saves time and keeps flavors fresh.

Trust me, I’ve had my share of soup mishaps (too thick, too thin, curdled cheese)—but these tips are the lessons I learned the hard way so you don’t have to!

Variations & Adaptations

This creamy loaded baked potato soup with bacon is quite flexible. Here are some ways I’ve switched it up or you can customize:

• Vegetarian version: Skip bacon, use smoked paprika or liquid smoke for that savory note, and swap chicken broth for vegetable broth.
• Low-carb adaptation: Use cauliflower instead of potatoes for a creamy, keto-friendly twist.
• Seasonal swap: In summer, add fresh corn kernels or swap cheddar for smoked gouda for a richer flavor.
• Dairy-free: Use coconut milk or cashew cream instead of dairy, and skip the cheese or use vegan cheese alternatives.
• Spicy kick: Add a pinch of cayenne or a dash of hot sauce for those who love a little heat.

Personally, I tried adding caramelized onions once—it added a sweet depth that was surprisingly delightful. Feel free to experiment and make this soup your own cozy classic!

Serving & Storage Suggestions

Serve this creamy loaded baked potato soup with bacon hot, ideally fresh from the stove, garnished with crispy bacon and fresh chives for a pop of color and texture. It pairs beautifully with crusty bread, a crisp green salad, or even a light apple slaw to cut through the richness.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the soup if needed. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

Fun fact: the flavors actually deepen after a day or two in the fridge, making leftovers even tastier (if you can wait that long!). Just give it a good stir and a gentle reheat, and you’re back to comfort town.

Nutritional Information & Benefits

This creamy loaded baked potato soup with bacon is a filling meal that balances comfort with some nutritional perks. One serving (about 1.5 cups or 360 ml) provides roughly:

Calories	350
Protein	15 g
Fat	18 g
Carbohydrates	30 g
Fiber	3 g
Sodium	700 mg (variable by broth and bacon)

Potatoes provide vitamin C, potassium, and fiber, while the bacon adds protein and that irresistible smoky flavor. Using cottage cheese adds a boost of protein with less fat compared to heavy cream. For those watching carbs, this soup is moderate, but easy to adapt as noted earlier.

Personally, I enjoy this soup as a balanced comfort meal that satisfies cravings while still offering some wholesome ingredients. It’s all about that cozy, nourishing feeling after a long day.

Conclusion

If you’re searching for that perfectly creamy loaded baked potato soup with bacon, you’ve just found your new go-to. This recipe is easy, packed with flavor, and brings that cozy, soul-soothing comfort food vibe we all crave now and then. Feel free to tweak it with your favorite toppings or make it your own with the variations shared.

I genuinely love making this for family and friends because it sparks those happy, full-belly smiles every time. So don’t be shy—give it a try, leave a comment with your favorite tweaks, and share the warmth with someone who needs a soup hug today!

Happy cooking, and here’s to many cozy bowls ahead!

FAQs About Creamy Loaded Baked Potato Soup with Bacon

Can I make this soup ahead of time?

Absolutely! You can prepare it a day ahead, store it in the fridge, and gently reheat before serving. The flavors actually improve overnight.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight before reheating.

Can I use leftover baked potatoes instead of raw potatoes?

Yes, but the texture may be slightly different. You may want to reduce cooking time and add a bit more broth or milk for creaminess.

Is there a vegetarian version?

Yes! Skip the bacon and use smoked paprika or liquid smoke for flavor, plus vegetable broth instead of chicken broth.

Can I make this soup dairy-free?

Definitely. Substitute dairy milk with coconut or almond milk and skip the cheese or use vegan cheese alternatives.

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