Loaded Baked Potato Soup + Bacon Shallot Grilled Cheese… A Dream Come True
Fall Time is Soup Time!
This is the kind of meal that makes the whole house smell like comfort. A rich, smoky baked potato soup loaded with bacon, cheddar, and tender potatoes meets a buttery, melty grilled cheese made with flaky croissant bread. It’s cozy, indulgent, and deeply satisfying, perfect for slow evenings, chilly days, or whenever you’re craving something that feels like a warm hug in a bowl.
Why You’re Going to Love This Recipe
- Creamy, hearty soup with real potato texture and smoky bacon flavor
- Balanced richness from milk, cream, and sharp cheddar
- Croissant grilled cheese adds flaky crunch and gooey contrast
- Perfect for dipping, dunking, and savoring every bite
- Comfort food that feels elevated but still familiar
Ingredients
Baked Potato Soup
- Bacon
- Golden potatoes
- Mild cheddar cheese
- Unsalted chicken broth
- Whole milk
- Heavy cream
- Onion
- Celery
- Chives
- Unsalted butter
- Flour
- Garlic
- Chicken bouillon cube
- Black pepper
- Thyme
- Paprika
- Salt
Bacon Shallot Grilled Cheese Croissant
- Croissant loaf slices
- Cooked bacon
- Shallots
- Mozzarella cheese
- Mild cheddar cheese
- Unsalted butter
Garnish
- Bacon
- Chives
- Sour cream
Instructions
Baked Potato Soup
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving about two tablespoons of the rendered fat in the pot.
Add the butter, onions, celery, and garlic to the pot. Stir and cook until the onions are soft and translucent. Crumble the chicken bouillon cube into the mixture and stir to combine.
Add the chopped potatoes and flour, stirring well so the flour absorbs the bacon fat and butter. Slowly pour in the chicken broth, milk, and heavy cream, scraping the bottom of the pot to release any browned bits.
Season with black pepper, thyme, and paprika. Cover, reduce the heat to medium low, and simmer until the potatoes are fork tender and the soup has thickened.
Once cooked, gently mash or break up some of the potatoes directly in the pot to thicken the soup further. Remove from heat and stir in the shredded cheddar, cooked bacon, and chives. Cover and let sit so everything melts together.
Season with salt to taste before serving.
Bacon Shallot Grilled Cheese Croissant
Layer mozzarella, mild cheddar, minced shallots, and bacon onto one slice of croissant loaf. Top with another slice to form a sandwich.
Heat a skillet over medium low heat and melt a bit of butter. Toast each sandwich on both sides until golden brown and crisp, flipping carefully, until the cheese is fully melted and gooey.
Serve immediately while hot.
Assemble and Serve
Give the soup one final stir, breaking up more potatoes if you prefer a thicker texture. Ladle into bowls and finish with extra bacon, chives, and a dollop of sour cream.
Serve hot with the bacon shallot grilled cheese on the side for dipping. The creamy soup paired with flaky, cheesy croissant bread makes every bite unforgettable.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium low heat, stirring often. Add a splash of milk or broth if needed to loosen the texture.
Grilled cheese sandwiches are best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer until warmed through and crisp again.
This is comfort food done right, rich, cozy, and meant to be savored slowly.
Loaded Baked Potato Soup & Bacon Shallot Grilled Cheese
Ingredients
Baked Potato Soup
- 16 oz bacon chopped
- 4 cups golden potatoes peeled and chopped
- 2 cups mild cheddar cheese shredded
- 2 cups chicken broth unsalted
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup onion diced
- 1/2 cup celery diced
- 1/4 cup chives minced
- 3 tbsp butter unsalted
- 3 tbsp flour
- 1 tbsp garlic minced or paste
- 1 chicken bouillon cube
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp paprika
- Salt to taste
Bacon Shallot Grilled Cheese Croissant
- 8 slices croissant loaf
- 4-6 slices of bacon cooked
- 1 tbsp shallots minced
- 1/2 cup mozzarella cheese shredded
- 1/2 cup mild cheddar cheese shredded
- Unsalted butter for cooking
Garnish
- Bacon
- Cheddar cheese
- Chives
- Sour cream
Instructions
Baked Potato Soup
- To a larger pot or Dutch oven over medium heat, render down the chopped bacon until cooked. Once crispy, set aside and remove all but 2 tablespoons of the bacon fat in the pan.
- Add the unsalted butter to the pot followed by the diced onions, celery, and garlic. Stir and allow to cook for 2-3 minutes until the onions become translucent. Break down one chicken bouillon cube into the mix and stir to combine.
- Once incorporated, bring in the chopped potatoes and the flour. Stir and let the flour soak up the bacon fat and butter.
- Deglaze the pot with the unsalted chicken broth, milk, and heavy cream. Season with black pepper, thyme, and paprika.
- Cover and lower the temperature to medium-low. Cook for 15-20 minutes, until the potatoes are fork-tender and the soup has thickened.
- Once cooked, stir and break up some of the potatoes to help thicken the soup further. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Stir, cover, and set aside.
Bacon Shallot Grilled Cheese Croissant
- To one of the slices of croissant loaf, layer mozzarella cheese, mild cheddar cheese, shallots, and bacon. Top with another slice of croissant loaf.
- To a pan over medium-low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.
Assemble
- Once the soup is cooked, stir and break up some of the potatoes to help thicken the soup to your liking. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Season with salt to taste. Stir, cover, and set aside.
- Serve immediately into individual bowls and garnish with more bacon, cheddar cheese, sour cream and chives. Accompany with one of the golden bacon shallot grilled cheese croissant and you’re all set to enjoy!
