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Creamy Loaded Baked Potato Soup with Bacon – Easy Family Favorite

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This creamy loaded baked potato soup with bacon is a quick and easy family favorite, made with simple ingredients and a technique that creates a velvety, rich base without heavy cream. It’s forgiving, fast, and tastes like something you’d order at a cozy diner on a cold day.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 medium russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 4 green onions, sliced, for garnish
  • Extra cheddar and bacon for topping

Instructions

  1. Cook the Bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the Aromatics: Add the butter to the pot with the bacon fat. Once melted, add the diced onion and cook over medium heat until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the Roux: Sprinkle the flour over the onion mixture. Stir constantly with your wooden spoon for 1–2 minutes. The mixture will look pasty and thick.
  4. Add the Liquids: Slowly pour in the chicken broth while stirring constantly. Then add the milk, still stirring. Keep stirring until the mixture is smooth and starts to thicken slightly, about 3 minutes.
  5. Add the Potatoes: Stir in the diced potatoes, salt, pepper, and smoked paprika. Bring the soup to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  6. Add the Cheese and Sour Cream: Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted. Then stir in the sour cream until smooth.
  7. Adjust Seasoning: Taste the soup and add more salt and pepper if needed.
  8. Serve: Ladle the soup into bowls. Top with crispy bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

If the soup thickens too much after sitting, stir in a splash of warm milk or broth to loosen it up. For freezing, freeze before adding cheese and sour cream, then add them when reheating. Shred your own cheese for best melting results.

Nutrition

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

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