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Ultimate Loaded Baked Potato Soup with Beef Bacon & Cheese

This Loaded Baked Potato Soup with Beef Bacon and Cheese is the ultimate comfort food, combining creamy potatoes with crispy beef bacon and gooey cheese. Perfect for cozy nights, this hearty soup will warm you from the inside out.

Ingredients

Scale
  • 2 pounds Russet potatoes
  • Beef bacon
  • 2 cups grated sharp cheddar cheese
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1 cup finely diced yellow onion
  • 2 cloves minced garlic
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • Salt
  • Freshly ground black pepper
  • Fresh chives
  • Smoked paprika

Instructions

  1. Cook the diced beef bacon in a large pot over medium heat until crispy, about 8-10 minutes. Transfer to a plate lined with paper towels, reserving 2 tablespoons of the fat in the pot.
  2. Scrub the Russet potatoes clean, then bake at 400°F (200°C) for 45-60 minutes or boil until tender. Once cooked, let them cool slightly, then peel and either mash or dice into 1/2-inch cubes.
  3. In the same pot with the reserved bacon fat, sauté the diced onion over medium heat for 5-7 minutes until softened. Add minced garlic and cook for another minute.
  4. Sprinkle the flour over the sautéed onions and garlic, stirring continuously for 1-2 minutes to cook out the raw flour taste.
  5. Gradually whisk in the beef broth, ensuring no lumps remain. Then slowly whisk in the milk and cream, bringing the mixture to a gentle simmer for 5-7 minutes until slightly thickened.
  6. Reduce heat to low and add the prepared potatoes. Stir in the grated cheddar cheese and sour cream until melted and fully incorporated.
  7. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with crispy beef bacon, reserved cheddar cheese, and chopped chives. Serve immediately.

Nutrition

Keywords: For the best flavor, bake the potatoes instead of boiling. Adjust the soup's consistency by adding more milk or broth if too thick, and always taste for salt before serving.