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Creamy Loaded Baked Potato Soup with Bacon and Chives

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This creamy loaded baked potato soup with bacon and chives delivers the classic baked potato experience in a spoonable form. It’s velvety, rich, and topped with crispy bacon, sharp cheddar, and fresh chives for the ultimate comfort meal.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups russet potatoes, peeled and cubed (about 4 medium potatoes)
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 tablespoons all-purpose flour
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 3 tablespoons fresh chives, chopped

Instructions

  1. Cook the bacon in a cold Dutch oven or large pot over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Leave about 2 tablespoons of rendered fat in the pot.
  2. Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add the milk and heavy cream, stirring until smooth.
  5. Add the cubed potatoes, salt, pepper, and smoked paprika (if using). Stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until potatoes are fork-tender.
  6. Remove the pot from heat. Use a potato masher to gently mash some of the potatoes, leaving about half whole for texture.
  7. Stir in the butter until melted. Add ¾ cup of the shredded cheddar cheese and stir until completely melted. Adjust seasoning to taste.
  8. Ladle the soup into bowls. Top each with sour cream, remaining cheddar cheese, bacon crumbles, and fresh chives. Serve immediately.

Notes

For best texture, do not over-mash the potatoes. Use cold milk and cream to prevent curdling. Add cheese off heat to avoid graininess. Soup thickens as it sits; add a splash of milk or broth when reheating. Freezing not recommended due to dairy content.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon chive soup, comfort food, easy soup recipe

Find it online: https://spoonmira.com/creamy-loaded-baked-potato-soup-with-bacon-and-chives/