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Wholesome Loaded Baked Potato Soup with Bacon and Cheddar

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This creamy, comforting soup starts with baked potatoes for a naturally fluffy texture, then gets loaded with smoky bacon, sharp cheddar, and tangy Greek yogurt. It’s a hearty, wholesome meal that feels like a hug in a bowl.

Ingredients

Scale
  • 4 large russet potatoes (about 2.5 lbs / 1.1 kg), scrubbed clean
  • 1 tablespoon olive oil (for rubbing the potatoes)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 1 cup (240 ml) whole milk (or 2% for a lighter version)
  • 1/2 cup (120 ml) plain Greek yogurt (adds tang and creaminess)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (adds a subtle smoky depth)
  • 6 slices thick-cut bacon (I prefer Wright Brand for the best smoky flavor)
  • 1 cup (110 g) sharp cheddar cheese, freshly shredded (pre-shredded has anti-caking agents that affect melting)
  • 1/4 cup (30 g) chopped green onions
  • Additional dollop of Greek yogurt or sour cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Poke each potato several times with a fork. Rub them all over with the olive oil and a pinch of salt. Place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until a fork slides in easily and the skin is crispy.
  2. While the potatoes bake, cook the bacon. Place the strips in a cold skillet and turn the heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 1 tablespoon of the bacon fat in the pan.
  3. Once the potatoes are done, let them cool for 10 minutes. While they cool, place your large pot or Dutch oven over medium heat. Add the reserved bacon fat (or 1 tablespoon of olive oil). Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Carefully scoop the flesh out of the baked potatoes. Add the potato flesh to the pot with the onions. Pour in the chicken broth and bring to a gentle simmer. Use your potato masher to break up the potatoes right in the pot. Let it simmer for 5 minutes to meld the flavors.
  5. Reduce the heat to low. Stir in the milk and Greek yogurt. Do not let it boil after adding the dairy. Add the salt, pepper, and smoked paprika. Taste and adjust seasoning.
  6. Ladle the soup into bowls. Top generously with the crumbled bacon, shredded cheddar cheese, and chopped green onions. Add an extra dollop of Greek yogurt if you like. Serve immediately while hot and bubbling.

Notes

For the best texture, use firm, large russet potatoes. If dairy-free, substitute milk with unsweetened oat milk and Greek yogurt with a dairy-free version. Do not skip the smoked paprika. To prevent curdling, let dairy come to room temperature before adding and do not boil after adding. Shred your own cheese for smooth melting. The soup tastes even better the next day.

Nutrition

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

Find it online: https://gleamgulp.com/wholesome-loaded-baked-potato-soup-with-bacon-and-cheddar/