Loaded Baked Potato Soup with Bacon, Cheddar and Chives

When a knife slides into a baked russet with almost no resistance, the potato is ready for soup. I bake the potatoes first for this loaded baked potato soup with…

By Ava
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October 17, 2026
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Reading time: 9 min

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When a knife slides into a baked russet with almost no resistance, the potato is ready for soup. I bake the potatoes first for this loaded baked potato soup with bacon, cheddar, and chives, then scoop the soft centers into bite-size pieces. That extra oven time gives the soup its baked-potato character without asking the potatoes to cook through in the broth.

The base starts with bacon drippings, butter, onion, and garlic, then gets thickened before the potatoes go in. I keep some potato pieces whole and mash a few against the side of the pot, which makes the broth creamy without turning the whole bowl into purée. Sharp cheddar, sour cream, chives, and crisp bacon finish each serving with the familiar loaded-potato toppings.

It’s a cozy, filling soup with tender potato chunks in a creamy broth, and the toppings bring a little tang, freshness, and crunch to every bowl.

The Part That Keeps This From Becoming a Bowl of Potato Purée

Potato soup can go from hearty to baby-food smooth in a hurry if every piece gets mashed or blended. Here, the potatoes are already tender before they meet the broth, so they don’t need a long cook to soften. That gives you more control over the final texture: some pieces stay distinct, while a little of the russet breaks down and gives the soup body.

I leave the immersion blender in the drawer for this one. Mashing a few pieces against the pot is enough to thicken the broth while keeping plenty of chunks in each spoonful. If you prefer a more rustic bowl, mash less; for a thicker, more cohesive soup, mash a little more. The point isn’t to make every serving identical—it’s to keep the potatoes recognizable and the broth rich enough to cling to them.

That balance is what makes this feel like a loaded baked potato in soup form, rather than a smooth potato purée with toppings added afterward.

Why Russets, Bacon Fat, and Sharp Cheddar Each Matter

• Russet potatoes — Their fluffy, starchy centers suit a thick soup and mash easily against the pot. Choose firm potatoes without soft spots, and pierce them before baking so steam can escape. Yukon Golds work if that’s what you have, but they’re waxier and the soup will be less fluffy.
• Bacon — It contributes both smoky, salty flavor and the drippings used to start the onion. An everyday package works well; there’s no need for specialty bacon. Chop it before cooking so the pieces render and crisp evenly.
• All-purpose flour — The flour thickens the broth into a creamy base. For a gluten-free version, use a cup-for-cup gluten-free flour blend designed to replace all-purpose flour; the variation below covers the change in more detail.
• Whole milk and heavy cream — Together, they give the broth its rounded, creamy texture. Whole milk keeps the base from feeling too heavy, while the cream adds richness; lower-fat milk will make the finished soup thinner.
• Sharp cheddar, sour cream, and chives — Sharp cheddar has enough flavor to stand out against the creamy soup, and sour cream adds a pleasant tang. Fresh chives bring a clean onion note. A block of cheddar that you shred yourself is a good choice for a soft, even melt on the hot soup.

Bake the Potatoes First, Then Build the Soup in the Bacon Pot

Bake Until the Centers Give Easily

Heat the oven to 400°F and bake the scrubbed, pierced potatoes directly on the oven rack for 50–65 minutes. They’re ready when a knife slides easily into the center; if it catches, give them more time. Let them cool until they’re easy to handle, about 10 minutes. Halve them lengthwise, scoop the flesh into bite-size chunks, and discard the skins.

Render the Bacon and Save the Right Amount of Drippings

Cook the chopped bacon in a 6-quart Dutch oven over medium heat for 8–10 minutes, stirring occasionally, until crisp. Transfer it to a paper towel-lined plate. Leave 2 tablespoons of drippings in the pot and discard the excess, so the soup base starts flavorful without carrying all the rendered fat.

Whisk Together a Smooth, Creamy Base

Add the butter to the drippings and let it melt, then stir in the finely chopped onion. Cook for 5–7 minutes, until softened, and add the minced garlic for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth until smooth, then whisk in the milk, cream, salt, and pepper.

Simmer Gently and Finish With Potato

Bring the soup to a gentle simmer over medium heat, stirring, then reduce the heat to medium-low. Simmer for 5 minutes, until slightly thickened. Stir in the potato pieces and simmer gently for 8–10 minutes, until heated through, then mash some of the pieces against the side of the pot. Ladle into bowls and top with cheddar, sour cream, chives, and the reserved bacon.

Three Practical Ways to Change the Bowl

Questions That Come Up While Making This Potato Soup

Loaded Baked Potato Soup with Bacon, Cheddar and Chives

Loaded baked potato soup with bacon, cheddar and chives combines oven-baked russet potatoes with a creamy broth simmered in a Dutch oven. It’s thickened with mashed potato pieces and finished with crisp bacon, shredded cheddar, sour cream and fresh chives.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 29 minutes mins

cooling time 10 minutes mins

Total Time 1 hour hr 54 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 740

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 4 russet potatoes large, about 3 pounds, scrubbed and pierced several times
• 8 oz bacon chopped
• 3 tbsp unsalted butter
• 1 yellow onion medium, finely chopped
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt
• 0.5 tsp black pepper

For serving

• 1.5 cups sharp cheddar cheese shredded
• 0.5 cup sour cream
• 0.25 cup fresh chives thinly sliced

Equipment

• 1 6-quart Dutch oven

Method

 

Bake the potatoes

1. Preheat the oven to 400°F.
2. Bake the potatoes directly on the oven rack for 50–65 minutes, until a knife slides easily into the center.
3. Let the potatoes cool until easy to handle, about 10 minutes.
4. Halve the potatoes lengthwise, scoop the flesh into bite-size chunks, and discard the skins.

Cook the bacon

1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8–10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate.
3. Reserve 2 tablespoons of drippings in the pot and discard the excess.

Make the soup

1. Add the butter to the drippings and let it melt.
2. Add the onion and cook for 5–7 minutes, stirring, until softened.
3. Add the garlic and cook for 30 seconds.
4. Sprinkle in the flour and stir for 1 minute.
5. Gradually whisk in the broth until smooth.
6. Whisk in the milk, cream, salt, and pepper.
7. Bring the soup to a gentle simmer over medium heat, stirring.
8. Reduce the heat to medium-low and simmer for 5 minutes, until slightly thickened.
9. Stir in the potatoes and simmer gently for 8–10 minutes, until heated through.
10. Mash some of the potato pieces against the side of the pot to thicken the soup while leaving plenty of chunks.

Serve the soup

1. Ladle the soup into bowls and top with the cheddar, sour cream, chives, and reserved bacon.

Notes

For a thick, chunky texture, mash only some of the potato pieces against the pot. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and potatoes may change texture. For a dairy-free variation, use dairy-free butter, milk, cream, cheddar, and sour cream.