When those first truly cold winds start blowing, you know what I crave: something hearty, something that feels like a warm hug in a bowl. For me, that’s always been a perfect bowl of **Loaded Baked Potato Soup with Bacon and Cheese**. Forget those thin, watery versions you sometimes get! I’m talking about a rich, thick, utterly decadent soup that tastes exactly like you ordered it at the fanciest local spot.
I still remember the first winter after my youngest son’s celiac diagnosis. We were all craving something warm and filling, and that’s when I decided to reinvent our favorite Loaded Baked Potato Soup. As the savory aroma of bacon sizzled and the cheese melted into the creamy broth, the kitchen filled with laughter and warmth. It brought back childhood memories of family dinners, and I knew that even with my son’s dietary restrictions, he could still enjoy a comforting bowl of soup, just like everyone else. Now, every winter, we gather around the table, bowls in hand, savoring a hearty meal that reminds us of the flavors we love.
That journey led me—Marco Santos, your friendly Gluten-Free Chef and Latin Cuisine Innovation Specialist—to perfect this recipe so everyone at your table can join in. Trust me, this soup is magic.
Why This Loaded Baked Potato Soup with Bacon and Cheese is a Family Favorite
When you’re looking for a meal that screams comfort but still feels special enough for company, this is the one. We don’t make soup light around here; we make it robust! This recipe wins over our whole family because it hits all the right notes without requiring hours of fuss.
- It’s incredibly hearty; everyone ends up feeling satisfied after just one bowl.
- The base flavor is incredibly rich from slowly cooking down the bacon fat and onions.
- It’s totally customizable with your favorite toppings, making it fun for picky eaters!
You can find more inspiration for those cozy nights on our dedicated page for comforting dinners.
Achieving Restaurant Style Loaded Baked Potato Soup with Bacon and Cheese
What takes this soup from homemade to ‘holy smokes, what restaurant made this?’ is that perfect balance of creaminess and texture. We’re using gold potatoes because they break down just right, giving you a naturally thick base without feeling gluey. Then, you finish it with a heavy hand of sharp cheddar and salty bacon bits. It’s pure, savory indulgence in every spoonful. That’s the secret to making it taste like a genuine restaurant style recipe.
Gluten-Free Adaptability and Comfort
I know firsthand how tricky it can be making comfort food when you have dietary walls up. While I use a little flour to create that buttery roux base here, substituting it is so easy—seriously, don’t sweat it! We talk more about your best gluten-free flour blend options later in the tips section. The point is that every single person at the table gets to enjoy that warm, potato-laden goodness. That’s what matters most to me.
Gathering Ingredients for Loaded Baked Potato Soup with Bacon and Cheese
Alright, gather ’round! Making the best bowl of **Loaded Baked Potato Soup with Bacon and Cheese** starts with quality ingredients—it just does. Don’t freestyle too much with the base measurements; that’s how we nail that perfect thick, creamy soups texture we’re aiming for. Trust me, having everything measured before you start cooking makes the process fly by!
For the Soup Base
When you’re chopping those potatoes, precision helps them cook evenly! Don’t forget to reserve that bacon fat; it’s liquid gold for starting this recipe off right.
- 6 strips of bacon, cut into small pieces (uncooked)
- 3 Tablespoons butter (unsalted or salted)
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
- 2.5 lbs gold potatoes, peeled and diced into pieces no larger than 1”
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1.5 teaspoon salt (Remember, start with less and adjust later!)
- 1 teaspoon ground pepper
- 1/4 – 1/2 ancho chili powder (adjust to taste)
- 2/3 cup sour cream (for stirring into soup)
For Topping (Optional)
This is where you go wild! These toppings are totally flexible, so go heavy on whatever makes your heart sing. A good mound of sharp cheddar and crisp bacon is mandatory in my book, though.
- As needed Shredded cheddar cheese
- As needed chives
- As needed additional sour cream
- As needed additional bacon
Expert Steps for Making Loaded Baked Potato Soup with Bacon and Cheese
Okay, this is where the magic really happens! Forget the takeout menus; we’re building flavor from the ground up right here in your own kitchen. Following these steps exactly will ensure you get that fantastic, thick creamy soups texture that mimics the best restaurant style recipes. If you want to see how this recipe fits into our larger collection, check out all my recipes here: What I’m Cooking Lately. And hey, for an outside perspective on creamy potato goodness, this recipe from a great friend is also fantastic: check out their approach!
Rendering Bacon and Building the Flavor Base
First things first: we need bacon fat! Put your cut-up bacon into that big Dutch Oven over medium heat. Let it render down until it gets perfectly crisp and browned. Don’t rush this part; the flavor is hiding in that fat! Once it’s done, scoop those little bacon jewels out and set them aside for topping later. That beautiful residual fat is our flavor foundation. Next, toss in your butter and the chopped onion. Sauté those guys until they’re soft and translucent, which should take about 3 to 5 minutes. Then, give your minced garlic about 30 seconds until it smells absolutely incredible—just make sure it doesn’t burn!
Creating the Roux and Simmering the Potatoes
Now we build body! Sprinkle your flour right over that onion mixture and whisk it constantly for a minute or two until you have a smooth paste—that’s your roux. This stops the soup from tasting dusty! Once it’s smooth, pour in the chicken broth, milk, heavy cream, salt, pepper, and that little touch of ancho chili powder. Stir everything together really well. Dump in those diced gold potatoes. Bring the whole thing up to a boil, then drop it down to a steady simmer. Keep it cooking until a fork slides easily into those potatoes, which usually takes about 10 minutes. They should be completely tender.
Achieving the Perfect Creamy Texture
Time to make it luxurious! This is where we turn it into one of those truly thick creamy soups. You have two great options here. If you have an immersion blender, carefully stick it right into the pot and blend about half the soup until it’s smooth. If you don’t have one, be super careful: take about half of the soup mixture out and transfer it *slowly* into a regular blender. Seriously, hold that lid down with a towel; hot liquids expand, and we don’t want any messy surprises! Blend that half until it’s silky smooth, then pour it right back into the pot with the chunky half.
Finishing Touches for Your Loaded Baked Potato Soup with Bacon and Cheese
Once you’ve blended for creaminess, take the heat down to low. Stir in that two-thirds cup of sour cream—it adds a lovely little tang—and fold in most of the bacon you cooked earlier. Give that a gentle stir, making sure nothing burns at the bottom. Then, let it just hang out on the lowest simmer for a full 15 minutes. This lets all those amazing flavors really marry together. After that, it’s time to ladle it out into big bowls and go crazy with the crispy bacon, cheddar cheese, and chives! That’s how you serve a genuine, hearty bowl of **Loaded Baked Potato Soup with Bacon and Cheese**.
Tips for Perfect Loaded Baked Potato Soup with Bacon and Cheese Every Time
I know we’ve made a fantastic soup, but if you want to elevate it to ‘make-it-every-weekend’ status, you need to pay attention to the details. These little tricks are what separate a decent soup from the kind everyone asks you to bring to the potluck! We want maximum flavor and the smoothest possible finish when we are aiming for those truly thick creamy soups.
If you love checking out other ideas on how to manage your weekly eats, I always post my favorite make-ahead ideas over on my pinned favorite recipes.
Ingredient Notes and Substitutions for Thick Creamy Soups
Let’s talk about substitutions, because I know some of you need that gluten-free tweak! If all-purpose flour isn’t your friend, don’t panic. Just remove the flour entirely in Step 2, and instead, dissolve about three tablespoons of cornstarch in a small amount of cold milk *before* you stir in your liquids. Whisk that in right before simmering for a great thickener. Also, stick with the gold potatoes if you can—they have just the right starch to yield that creamy base. And seriously on the chili powder: start with just ¼ teaspoon of that ancho chili powder, taste it first, and *then* decide if you want to bump it up half a teaspoon. It sneaks up on you!
Equipment Spotlight: Achieving Smoothness
Don’t try to make this in a thin-bottomed saucepot; you’ll end up stirring forever and maybe even scorch the milk! My big, heavy Dutch Oven is the hero here. It distributes heat so evenly that everything simmers nice and slow without sticking. When it comes time to blend, if you own an immersion blender, use it! It saves you the hassle of transferring hot ingredients back and forth between containers. An immersion blender makes achieving that perfect, velvety texture effortless when you are making thick creamy soups like this one.
Serving Suggestions for Your Loaded Baked Potato Soup with Bacon and Cheese
When you have a soup this rich, you don’t need a massive main course—you just need the perfect sidekick! Since this soup is so hearty, keep things simple and focused on dipping and dunking. My favorite thing to pair it with is something cheesy and warm that can soak up every last drop of that creamy broth. Forget fancy salads; winter calls for bread!
You absolutely have to try making a batch of my gooey, cheesy pull-apart bread alongside this soup. It’s the ultimate comfort duo. If you’re looking for something crusty for dipping, a simple, fresh sourdough loaf works miracles, too. It’s all about balancing that savory potato with something slightly chewy for texture contrast!
Storage and Reheating Instructions
Don’t worry if you have leftovers—this soup is even better the next day! Store it tightly covered in the fridge for up to four days. When you’re ready to reheat, take your time. Use a medium-low heat on the stovetop, stirring often. Because we’re using milk and cream, it can sometimes look a bit separated when cold.
If it looks too tight or thick after warming up, just stir in a splash of extra milk or heavy cream until it’s perfectly smooth again. You want that luxurious texture back, right? For quick reheat ideas, browse more dinner recipes here!
Frequently Asked Questions About Baked Potato Soup
I get so many messages asking about tweaks and timing for this soup, which makes me happy because it means you’re all planning on making big, cozy batches! Don’t hesitate to reach out through my contact page if you have any other burning questions. Here are the things I hear most often when people are trying to nail that perfect bowl of flavorful **baked potato soup**.
Can I make this Loaded Baked Potato Soup with Bacon and Cheese ahead of time?
Absolutely, I encourage it! The flavor actually gets deeper overnight. Here’s the trick: cook the soup completely, but leave the sour cream and all the toppings—the cheese, the chives, the wonderful crispy bacon—separated. When you’re ready to eat, just reheat the soup slowly and then let everyone load their bowl up like they’re at a great restaurant style recipe bar!
How do I get the bacon cheddar topping extra crispy?
If you want that absolute crunchiest bacon cheddar topping, try this: after you cook the bacon and reserve the fat, lay the bacon pieces out on a paper towel-lined plate. Before serving, sprinkle them on a microwave-safe plate and buzz them for about 20 seconds. It shocks them back into amazing crispness! For the cheese, use a sharp cheddar and grate it yourself; pre-shredded stuff just doesn’t melt as nicely.
Can I use different potatoes besides gold potatoes?
You can, but gold potatoes are my gold standard for these thick creamy soups because they are waxy enough to hold their shape slightly while still breaking down beautifully when blended. If you use Russets, they are much starchier, so they will dissolve more completely, which can sometimes make the soup *too* thick. If you go with Russets, just be ready to thin it out a bit more with extra milk!
Nutritional Estimate for Your Meal
I always get asked about how rich this soup actually is, especially since we’re loading it up with cream, butter, and bacon! Please remember that these numbers are just an estimate based on the standard recipe I wrote out for 8 servings. If you go lighter on the heavy cream or skip the bacon, your numbers will definitely change!
Here is a general breakdown per serving for this incredibly comforting bowl of **Loaded Baked Potato Soup with Bacon and Cheese**:
- Calories: 521
- Fat: 32g
- Carbohydrates: 47g
- Protein: 12g
We’re hitting high numbers on fat and sodium (hello, bacon and broth!), but we’re also getting good fiber and potassium from those hearty potatoes. It’s a full meal, so enjoy it knowing it’s packed with flavor and meant to stick to your ribs on a cold night!
Share Your Comfort Food Creations
Honestly, watching you all bring these recipes into your own homes is the best part of all this! I truly want to know how your **Loaded Baked Potato Soup with Bacon and Cheese** turned out. Did you go crazy with the cheddar? Did you add a surprise spice I didn’t think of? Don’t keep all that cozy goodness to yourself!
Please take a moment to leave a star rating right down below—it helps other folks find this recipe when they need that perfect comforting meal. Even better, snap a picture of your loaded bowls and tag me on social media! I love seeing your kitchen creativity.
If you’ve enjoyed reading about my cooking adventures by the way, you can always learn more about my philosophy on food and family over on the About Me page. Happy cooking, friend. I hope this soup warms you up for many winters to come!
Loaded Baked Potato Soup with Bacon and Cheese
Ingredients
Equipment
Method
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender, about 3 to 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the ingredients in the pot and stir until smooth. Use a whisk if needed.
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring the mixture to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Reduce heat to simmer. Remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth. Alternatively, you can use an immersion blender directly in the pot.
- Return the pureed soup to the pot and add sour cream and the reserved cooked bacon pieces. Stir well.
- Allow the soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives as desired.
Nutrition
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.