Ultimate Loaded Baked Potato Soup with Bacon and Cheddar

Imagine all the comforting flavors of a fully loaded baked potato-crispy bacon, melted cheddar, tangy sour cream and fresh scallions-swirled into a velvety, hearty soup. This recipe takes that beloved classic and turns it into a spoonable delight that’s perfect for chilly evenings or whenever you need a bowl of pure comfort.

We start with tender diced potatoes, then build a rich base with cream sauce, chicken stock and a touch of garlic powder. Crispy bacon bits add smoky crunch, while a blend of cheddar and Mexican cheeses creates a luscious, creamy texture. Finish with a dollop of sour cream, a sprinkle of scallion greens and a dash of hot sauce for a kick. It’s everything you love about loaded potatoes, now in soup form!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the potatoes. Dice them into ½-inch pieces. Trim the scallions and slice thinly, separating the white parts from the green tops.
2. In a large microwave-safe bowl, combine the diced potatoes with half of the garlic powder. Season generously with salt and pepper and toss to coat. Cover tightly with plastic wrap and microwave until tender, about 6-7 minutes. Keep covered until ready to use.
3. While the potatoes cook, heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of the bacon fat in a small bowl. Once cool, roughly chop the bacon.
4. In a large pot, combine the scallion whites, remaining garlic powder, reserved bacon fat and 1 tablespoon of butter over medium-high heat. Cook, stirring, until the scallion whites are tender and fragrant, about 30-60 seconds. Add the cream sauce base, chicken stock concentrates and 2 cups of water. Bring to a boil.
5. In a small bowl, whisk together the cornstarch and ½ tablespoon of water until smooth. Once the potatoes are tender, add them to the pot along with the cornstarch mixture. Cook, stirring occasionally, until the soup thickens, about 5-7 minutes. Reduce the heat to low, then stir in the white cheddar cheese and half of the chopped bacon until the cheese is melted and fully incorporated.
6. Ladle the soup into bowls. Top each serving with the Mexican cheese blend, a dollop of sour cream, scallion greens, the remaining chopped bacon and as much hot sauce as you like. Serve immediately.

Recipe Tips

FAQ

Can I make this soup vegetarian?

Yes! Omit the bacon and use vegetable stock concentrate instead of chicken. You can also add a drizzle of olive oil or butter for richness.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if it thickens too much.

Can I freeze this soup?

Yes, but note that the texture may change slightly due to the dairy. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly, stirring often.