This loaded baked potato soup combines tender Yukon Gold potatoes, crispy beef bacon, and a blend of Gouda, cheddar, and mozzarella cheese in a rich cream base, served alongside homemade cheesy garlic bread. The roasted garlic and gentle mashing technique create a luxurious texture with chunks of potato throughout.
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Peel the potatoes, chop them into cubes, and place them in a large bowl of cold water to prevent browning.
Mince 3-4 cloves of garlic and dice the onion.
Chop the beef bacon into small pieces.
Grate the Gouda, mild cheddar, and mozzarella cheeses.
Preheat your oven to 350°F. Cut the top off one head of garlic, place it on a piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Roast in the oven until soft and fragrant, about 30-40 minutes.
In a large Dutch oven or pot over medium-high heat, cook the chopped bacon until crispy.
Remove the cooked bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add 2 tablespoons of butter to the pot. Once melted, add the diced onion and sauté until softened.
Season the onions with black pepper, salt, chicken bouillon powder, onion powder, and garlic powder. Stir to combine.
Add the minced garlic and cook for another minute until fragrant.
Stir in the all-purpose flour and cook for one minute to create a roux.
Slowly pour in the chicken stock while stirring, followed by the heavy whipping cream.
Drain the potatoes and add them to the pot. Bring the soup to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
While the soup simmers, prepare the garlic bread. In a small bowl, mash the roasted garlic with 1/2 cup of softened butter, chopped parsley, and a pinch of onion and garlic powder.
Slice the baguette in half lengthwise. Spread the garlic butter mixture evenly over both halves. Top with some of the shredded mozzarella cheese.
Bake the garlic bread at 350°F until the cheese is melted and bubbly and the bread is golden brown, about 10-12 minutes.
Once the potatoes in the soup are tender, use a potato masher to gently mash them, leaving some chunks for texture.
Turn off the heat and stir in the shredded Gouda, mild cheddar, and remaining mozzarella cheese until fully melted and the soup is creamy.
Serve the soup hot, garnished with the reserved crispy bacon, extra shredded cheese, and chopped green onions. Serve with the cheesy garlic bread for dipping.
Store cooled soup in airtight containers for up to 3 days in the refrigerator. Reheat gently over low heat, stirring occasionally, and thin with chicken stock if needed. Do not freeze, as the cream-based soup separates upon thawing.
Dutch oven or large heavy-bottomed pot · potato masher · slotted spoon
Yes. Prepare the soup through step 18, cool completely, and refrigerate for up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of chicken stock if needed to restore consistency. Prepare garlic bread fresh before serving.
Yukon Gold potatoes are ideal because they're buttery and naturally creamy, breaking down slightly to thicken the soup while holding some texture. Avoid russets if you prefer a chunkier soup, as they break down more completely.
Fresh-shredded cheese melts more smoothly and evenly than pre-shredded varieties, which contain anti-caking agents. For best results, shred the Gouda, cheddar, and mozzarella yourself from blocks.
After 15–20 minutes of simmering, pierce a potato piece with a fork. It should slide through with no resistance. If still firm, simmer another 3–5 minutes and check again.
Pancetta, smoked ham, or turkey bacon work well as substitutes. Cook similarly until crispy, then chop and reserve. The rendered fat from bacon adds significant flavor, so if using a leaner option, consider adding 1 tablespoon of butter to compensate.
