If you’re craving a comforting bowl of goodness, this Loaded Baked Potato Soup with Cheddar and Chives is your answer. Imagine the classic flavors of a baked potato—creamy, cheesy, and topped with crisp bacon and fresh chives—all transformed into a luscious, warm soup that feels like a cozy hug on a chilly day. Whether you’re making a weeknight dinner or feeding a crowd, this soup is simple, satisfying, and utterly irresistible.
What Makes This Recipe Special
This soup is more than just potatoes and cheese. It’s a celebration of textures and flavors that come together perfectly. The key lies in using large russet potatoes, which break down beautifully to create that velvety base without becoming gluey. The addition of sharp cheddar cheese melts into the broth, enriching it with a deep, savory note. Fresh chives add just the right hint of oniony brightness, while crumbled turkey bacon offers a smoky crunch that elevates the dish. Creamy sour cream swirled in at the end adds a subtle tang that balances the richness. Plus, the soup is made with olive oil instead of butter, lending a lighter touch while keeping all the flavor intact.
This recipe is straightforward, doesn’t require fancy ingredients, and can be on your table in under an hour—perfect for busy cooks who want maximum flavor with minimal fuss. If you love hearty, comforting meals, you’ll find this loaded baked potato soup a new favorite. And if you want to explore more potato-based comfort food, be sure to check out this Creamy Roasted Garlic Mashed Potato Bowls With Chicken for another delicious spin.
What You’ll Gather
- 4 large russet potatoes, peeled and diced – the star of the soup, providing that perfect creamy texture
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 medium onion, chopped – adds sweetness and depth
- 3 cloves garlic, minced – for a fragrant kick
- 4 cups chicken broth – the savory base that brings it all together
- 1 cup heavy cream – to make the soup luxuriously smooth and rich
- 1 cup shredded cheddar cheese – sharp and melty for that signature flavor
- 1/2 cup chopped chives – for freshness and a mild onion flavor
- Salt and pepper to taste – essential seasonings
- 1 cup cooked turkey bacon, crumbled – adds smoky crunch without overpowering
- 1/2 cup sour cream – for creamy tangy finishing touch
What’s in the Gear List
- Large pot or Dutch oven – to cook the soup evenly
- Sharp knife and cutting board – for prepping potatoes, onion, and chives
- Wooden spoon or spatula – for sautéing and stirring
- Measuring cups and spoons – to get the recipe just right
- Hand blender or regular blender (optional) – if you prefer a smoother texture
- Ladle – for serving
Step-by-Step: Loaded Baked Potato Soup with Cheddar and Chives
Step 1: Prepare the Potatoes and Aromatics
Start by peeling and dicing your russet potatoes into roughly 1-inch cubes. This size helps them cook evenly and break down slightly for that creamy texture. Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—careful not to let it burn.
Step 2: Cook the Potatoes in Broth
Add the diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until the potatoes are fork-tender. This simmering step is crucial to develop flavor and soften the potatoes enough to create that silky soup base.
Step 3: Blend for Creaminess (Optional)
If you like your soup super smooth, you can use a hand blender directly in the pot to puree part or all of the soup. For a chunkier texture, simply mash some potatoes against the side of the pot with a spoon. Either way, you’ll get a rich and creamy consistency that feels like a baked potato in liquid form.
Step 4: Add Cream, Cheese, and Seasonings
Reduce the heat to low and stir in the heavy cream along with the shredded cheddar cheese. Stir gently until the cheese melts completely. Season with salt and freshly ground black pepper to taste. The cheese adds a wonderful sharpness that makes this soup truly indulgent.
Step 5: Finish with Turkey Bacon, Chives, and Sour Cream
Just before serving, stir in most of the chopped chives and the crumbled turkey bacon, reserving some for garnish. Ladle the soup into bowls and add a dollop of sour cream on top. Sprinkle with the remaining chives and bacon for a beautiful, flavorful finish that looks as good as it tastes.
If you’re a fan of hearty soups with a twist, you might also enjoy the comforting flavors of Creamy Corn And Chicken Chowder With Potatoes—another delicious way to enjoy potatoes in soup form.
Allergy-Friendly Swaps
- Chicken broth: Use vegetable broth for a vegetarian-friendly version.
- Heavy cream: Substitute with full-fat coconut milk or a cashew cream for a dairy-free option.
- Cheddar cheese: Use a plant-based cheese alternative to keep it dairy-free.
- Turkey bacon: Swap with smoked tempeh or mushroom bacon for a vegetarian or vegan twist.
- Sour cream: Use a dairy-free sour cream or a dollop of plain coconut yogurt.
What I Learned Testing
- Peeling the potatoes ensures a smoother texture and prevents any bitterness from potato skins.
- Using russet potatoes is key because they have the perfect starch content to thicken the soup naturally.
- Simmering uncovered helps the soup thicken without adding extra flour or thickening agents.
- The turkey bacon adds a smoky flavor without overwhelming the delicate balance of the soup.
- Adding sour cream at the end brightens the soup and adds a lovely creaminess that blends well with the cheddar.
Freezer-Friendly Notes
This soup freezes well, making it a great option for meal prep. To freeze, let the soup cool completely and transfer it to airtight containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and gently reheat on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen the soup if it thickens too much during freezing. For best texture, add fresh chives and turkey bacon after reheating.
Common Questions
Can I make this soup vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and replace the turkey bacon with a vegetarian alternative like smoked tempeh or crispy mushrooms. This will maintain the smoky, savory notes without meat.
Is it necessary to peel the potatoes?
While you can leave the skins on for added texture and nutrients, peeling the potatoes results in a smoother, creamier soup. Russet potato skins can sometimes be tough or bitter, so peeling is recommended for the best flavor.
Can I use regular bacon instead of turkey bacon?
Yes, regular bacon works well if that’s your preference. Just cook it until crispy, crumble it, and add it as a topping. Keep in mind that regular bacon is higher in fat, so you might want to adjust the olive oil amount accordingly when sautéing the onions.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still ladle easily. If it’s too thick, stir in a bit more broth or cream. If too thin, simmer a bit longer uncovered to reduce it or mash some of the potatoes to naturally thicken the soup.
Keep Cooking
- For a different style of potato bake, try the Ranch Chicken And Potato Bake—a delicious, cheesy casserole with a hint of ranch seasoning.
- Explore other comforting soups like the Creamy Corn And Chicken Chowder With Potatoes for a sweeter, hearty alternative.
- If you crave a loaded potato experience in a bowl, the Creamy Roasted Garlic Mashed Potato Bowls With Chicken offer a unique twist with garlic and tender chicken.
Final Thoughts
This Loaded Baked Potato Soup with Cheddar and Chives is a game-changer for anyone who loves classic comfort food with a simple twist. It’s creamy, cheesy, and packed with flavor, yet surprisingly easy to make. The combination of tender potatoes, sharp cheddar, fresh chives, and smoky turkey bacon creates a harmony that hits all the right notes. Plus, it’s versatile and forgiving, so you can customize it to your taste or dietary needs. Whether you’re serving it for family dinner or meal prepping for the week, this soup will warm you up and satisfy your cravings in the best way possible.
Give it a try and savor every spoonful!
Share on Pinterest
Loaded Baked Potato Soup with Cheddar and Chives
Ingredients
Equipment
Method
- Peel and dice russet potatoes into roughly 1-inch cubes. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant, avoiding burning.
- Add diced potatoes to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender.
- Use a hand blender directly in the pot to puree part or all of the soup for a smooth texture, or mash some potatoes with a spoon for a chunkier texture.
- Reduce heat to low and stir in heavy cream and shredded cheddar cheese. Stir gently until cheese melts completely. Season with salt and freshly ground black pepper to taste.
- Just before serving, stir in most of the chopped chives and crumbled turkey bacon, reserving some for garnish. Ladle soup into bowls, add a dollop of sour cream on top, and sprinkle with remaining chives and bacon.
Notes
- Peel potatoes for a smoother, creamier soup texture.
- Use russet potatoes for the perfect starch content to thicken the soup naturally.
- Simmer soup uncovered to thicken without additional flour or thickeners.
- Freeze leftover soup in airtight containers for up to 3 months; reheat gently and add fresh toppings after reheating.
- Substitute ingredients like broth, cream, cheese, and bacon for vegetarian or dairy-free versions.
