Loaded Baked Potato Soup With Bacon & Cheese You’ll Crave All Winter

Craving a bowl of pure comfort? This is it. We’re talking velvety, loaded baked potato soup piled high with crispy bacon, melty cheese, and all the cozy vibes. These five riffs give you flexibility—classic, lighter, smoky, make-ahead, and a fast weeknight version—so you can pick your mood and get slurping.

Each recipe stays true to the soul of the dish: rich potato base, savory bacon, and sharp cheddar. But they each bring a twist, so your soup game stays fun and never fussy. Grab a spoon. Let’s make magic.

1. Classic Pub-Style Loaded Baked Potato Soup That Hugs Your Soul

This is the gold standard—the kind you’d order at a cozy pub on a chilly night. It’s creamy, buttery, and loaded with smoky bacon, sharp cheddar, and chives. Serve it with crusty bread and watch it disappear.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 lb russet potatoes, peeled and cut into 1/2-inch cubes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 cup sharp cheddar cheese, shredded (plus more for topping)
• 1/2 cup sour cream
• 2 tbsp chopped chives or scallions

Instructions:

1. Crisp the bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Leave 2 tbsp bacon fat in the pot.
2. Sauté aromatics: Add butter to the pot. Stir in onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Make a roux: Sprinkle in flour and stir for 1 minute until it looks like wet sand.
4. Add liquids: Slowly whisk in chicken broth, then milk and cream, smoothing any lumps.
5. Simmer potatoes: Add potatoes, salt, pepper, and smoked paprika. Simmer gently (don’t boil hard) until potatoes are very tender, 18–22 minutes, stirring occasionally.
6. Mash for texture: Use a potato masher to smash some of the potatoes in the pot, leaving some chunks for that pub feel.
7. Finish creamy: Stir in cheddar, sour cream, and half the bacon until melted and silky. Taste and adjust seasoning.
8. Serve: Ladle into bowls. Top with remaining bacon, extra cheddar, and chives.

Pro tip: For ultra-lux, add a splash of hot sauce and a tiny grating of nutmeg. Serve with warm baguette or buttered toast soldiers. Leftovers thicken in the fridge—loosen with broth or milk when reheating.

2. Lighter, Weeknight-Friendly Loaded Potato Soup That Still Feels Indulgent

Want the cozy without the nap? This version swaps in Greek yogurt and skips heavy cream while keeping the flavor big with bacon and sharp cheddar. Perfect for Tuesday nights when you want comfort but still plan to function afterward.

Ingredients:

• 4 slices center-cut bacon, chopped
• 1 tbsp olive oil
• 1 large leek, white and light green parts, thinly sliced (or 1 onion)
• 2 cloves garlic, minced
• 2 tbsp flour
• 4 cups low-sodium chicken or vegetable broth
• 1 1/2 lb Yukon gold potatoes, unpeeled, diced
• 1 bay leaf
• 3/4 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 cup 2% milk
• 3/4 cup plain 2% Greek yogurt
• 3/4 cup sharp cheddar, shredded
• 2 tbsp chopped parsley or chives

Instructions:

1. Crisp bacon: Cook bacon in a pot over medium heat until crisp, 6–7 minutes. Transfer to a plate; keep 1 tbsp drippings.
2. Sweat leeks: Add olive oil and leeks; cook until soft, 5 minutes. Add garlic; cook 30 seconds.
3. Thicken: Stir in flour; cook 1 minute. Whisk in broth gradually.
4. Simmer: Add potatoes, bay leaf, salt, pepper, and onion powder. Simmer until tender, 15–18 minutes.
5. Blend partly: Remove bay leaf. Use an immersion blender for 3–4 quick pulses to keep some chunks, or mash lightly.
6. Finish light and creamy: Stir in milk, Greek yogurt, and cheddar off heat until smooth. Don’t boil or it may split.
7. Serve: Top with bacon and herbs. Taste and tweak salt.

Variation: Add a handful of steamed broccoli florets at the end for a “baked potato with broccoli” vibe. Crushed salt-and-vinegar chips on top? Not traditional—ridiculously good.

3. Smoky Campfire Loaded Potato Soup With Bacon Ends & Cheddar

This one leans hard into smoke—think paprika, bacon ends, and a tiny splash of liquid smoke for that campfire flavor. It’s bold, slightly rustic, and killer with a cold beer. Even better if you make it outdoors in a Dutch oven.

Ingredients:

• 8 oz bacon ends or thick-cut bacon, chopped
• 2 tbsp bacon fat or butter
• 1 medium onion, diced
• 1 celery rib, finely diced
• 1 carrot, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika (heaping)
• 1/4 tsp liquid smoke (optional, go light)
• 3 tbsp flour
• 4 1/2 cups chicken broth
• 2 lb russet potatoes, peeled and diced
• 1 tsp kosher salt, plus more as needed
• 1/2 tsp black pepper
• 1 cup half-and-half
• 1 1/4 cups extra-sharp cheddar, shredded
• 2 tbsp chopped scallions
• Hot sauce, to taste

Instructions:

1. Render bacon: Cook bacon ends in a Dutch oven over medium heat until browned and rendered, 8–10 minutes. Reserve on a plate; keep 2 tbsp fat in pot.
2. Sauté base: Add onion, celery, and carrot; cook until softened, 5–6 minutes. Stir in garlic; cook 30 seconds.
3. Build flavor: Add tomato paste; cook 1 minute to caramelize. Stir in smoked paprika and liquid smoke (if using).
4. Thicken: Sprinkle flour; stir 1 minute. Whisk in broth gradually.
5. Cook potatoes: Add potatoes, salt, and pepper. Simmer until tender, 18–22 minutes.
6. Rustic texture: Lightly mash some potatoes; leave plenty of chunks.
7. Creamy finish: Stir in half-and-half and cheddar off heat until smooth. Fold in half the bacon ends.
8. Serve: Ladle into bowls; top with remaining bacon, scallions, and a dash of hot sauce.

Tip: Smoked cheddar is fantastic here. If cooking over a fire, keep heat gentle—boiling can cause dairy to break. A buttered cornbread slice on the side? Yes, please.

4. Meal-Prep Loaded Baked Potato Soup You Can Freeze Like a Boss

Planning ahead? This version is designed to freeze and reheat beautifully without weird graininess. The trick: finish with cheese and bacon when serving, not before freezing. It’s your future self’s favorite dinner.

Ingredients:

• 5 slices bacon, chopped (cook day-of for topping)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 3 tbsp flour
• 5 cups chicken or vegetable broth
• 2 1/4 lb Yukon gold potatoes, peeled and diced
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup evaporated milk (canned)
• 1 cup whole milk
• 1 cup shredded cheddar (add after thawing)
• 1/2 cup sour cream (add after thawing)
• Chives or scallions, for topping

Instructions:

1. Sauté: Heat olive oil in a large pot. Cook onion until soft, 5 minutes. Add garlic and thyme; cook 30 seconds.
2. Roux and broth: Stir in flour; cook 1 minute. Whisk in broth gradually.
3. Potatoes: Add potatoes, salt, and pepper. Simmer until tender, 18–20 minutes.
4. Blend to your style: Lightly mash or blend part of the soup, keeping some pieces intact.
5. Dairy base: Stir in evaporated milk and whole milk. Heat gently; do not boil.
6. Cool for storage: Let soup cool completely. Portion into freezer-safe containers, leaving headspace. Freeze up to 3 months.
7. To serve: Thaw in the fridge overnight. Reheat gently, then stir in cheddar and sour cream until melted. Cook bacon fresh and crumble over bowls with chives.

Make-ahead note: Evaporated milk holds up better than heavy cream in the freezer. For extra body after reheating, stir in a spoonful of instant mashed potato flakes—works like a charm, trust me.

5. 30-Minute Sheet-Pan Baked Potato Soup (Yes, Really) With Crispy Bacon

Need ultra-fast? Roast your potatoes and bacon on one pan while you start the base. By the time the tray comes out, you’re minutes from a steaming bowl. It’s weeknight wizardry.

Ingredients:

• 1 1/2 lb small Yukon gold potatoes, diced 3/4-inch
• 6 slices bacon
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp garlic powder
• 1 small onion, finely diced
• 2 tbsp butter
• 2 tbsp flour
• 3 1/2 cups chicken broth
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 1/2 cups sharp cheddar, shredded
• 1/2 cup sour cream
• 2 tbsp chopped chives

Instructions:

1. Roast the tray: Heat oven to 425°F/220°C. Toss potatoes with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and garlic powder on a sheet pan. Lay bacon slices over one side. Roast 18–22 minutes, flipping potatoes once. Bacon should be crisp; crumble when cool.
2. Start the base: While roasting, melt butter and remaining 1 tbsp oil in a pot. Sauté onion with a pinch of salt until soft, 4–5 minutes.
3. Roux: Stir in flour; cook 1 minute. Whisk in broth, then milk and cream.
4. Add potatoes: Stir roasted potatoes into the pot. Simmer 3–4 minutes.
5. Finish: Mash a few potatoes to thicken. Stir in cheddar and sour cream until smooth. Season with remaining pepper and salt to taste.
6. Serve: Top bowls with crumbled bacon and chives.

Shortcut tip: Swap in pre-cooked bacon and microwave-steamable potatoes if you’re truly racing the clock. A dash of Worcestershire adds a savory kick that tastes like you simmered all day.

What Makes Loaded Baked Potato Soup Irresistible?

It’s all about balance: salty bacon, creamy potatoes, sharp cheddar, and the cool tang of sour cream. The textures—silky base with tender chunks—keep every spoonful interesting. And those toppings? Non-negotiable. They turn a good soup into a showstopper.

Ingredient Swaps & Add-Ins

• Cheese: Try white cheddar, Gruyère, or pepper jack for a spicy kick.
• Bacon alternatives: Pancetta, turkey bacon, or smoky mushrooms for a meatless vibe.
• Broth: Veggie broth works fine. Add 1 tsp miso for extra depth.
• Potatoes: Russets = fluffier, creamier. Yukon golds = naturally buttery and hold shape.
• Mix-ins: Corn kernels, roasted garlic, broccoli, or caramelized onions for flair.

Texture Troubleshooting

• Too thin? Simmer 5 more minutes, mash more potatoes, or whisk in 1–2 tbsp instant potato flakes.
• Too thick? Add warm broth or milk in small splashes.
• Dairy curdling? Keep heat gentle after adding cheese/yogurt; don’t boil.

Topping Bar Ideas

• Crispy bacon, cheddar, chives, sour cream
• Crushed kettle chips or fried onions for crunch
• Pickled jalapeños, hot sauce, or chili crisp for heat
• Everything bagel seasoning—surprisingly amazing

Ready to warm up from the inside out? Whether you go classic, light, smoky, make-ahead, or turbo-fast, these loaded baked potato soup recipes bring serious comfort with minimal fuss. Make one tonight, load it up, and take that first spoonful—you’ll get why people ask for the recipe. Seriously, save some for lunch or you’ll regret it.