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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup is the ultimate comfort food, featuring tender potato chunks, sharp cheddar, and crispy bacon in a velvety, rich broth. Ready in under 45 minutes, it’s a quick and easy recipe perfect for cozy nights.

Ingredients

Scale
  • 8 slices bacon, chopped (thick-cut preferred)
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 medium Russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 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 (optional)
  • ¼ cup sliced green onions (for garnish)
  • Extra shredded cheddar and crumbled bacon (for topping)

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with reserved bacon fat. Cook over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the roux: Add butter to the pot and let it melt completely. Sprinkle flour over the butter and onion mixture. Stir constantly for 2-3 minutes until it forms a thick paste.
  4. Add the liquid: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream (if using). Continue stirring until smooth and slightly thickened, about 3-4 minutes.
  5. Cook the potatoes: Add diced potatoes, salt, pepper, and smoked paprika. Stir, bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
  6. Partially mash the soup: Remove pot from heat. Use a potato masher to gently mash about half of the potatoes in the pot for a creamy texture with chunks.
  7. Add cheese and sour cream: Stir in shredded cheddar cheese one handful at a time, ensuring each addition melts fully. Then stir in sour cream. Adjust seasoning with additional salt and pepper if needed.
  8. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, extra shredded cheddar, and sliced green onions. Serve immediately.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Use room temperature dairy to prevent curdling. Store bacon separately from soup to keep it crispy. Soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://cooksyla.com/creamy-loaded-baked-potato-soup-with-crispy-bacon/