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Cozy Loaded Baked Potato Soup with Bacon – Easy 30-Min Recipe

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This loaded baked potato soup with bacon is thick, creamy, and packed with all the fixings of a classic baked potato. It’s the kind of soup that warms you from the inside out, ready in just 30 minutes for a perfect weeknight comfort meal.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 1 cup whole milk
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 green onions, sliced (or fresh chives)
  • Extra crispy bacon bits 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 reserved bacon fat. Once melted, add the diced onion and cook over medium heat until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the base: Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are fork-tender, about 12-15 minutes.
  4. Partially blend the soup: Remove the pot from the heat. Use an immersion blender to pulse the soup 4-5 times—you want to break up about half the potatoes, leaving plenty of chunks for texture. If using a regular blender, carefully transfer 2 cups of the soup (just the liquid and some potatoes) to the blender, blend until smooth, and return it to the pot.
  5. Add the dairy: Stir in the heavy cream and whole milk. Return the pot to medium-low heat and warm the soup through, but do not let it boil—boiling can cause the dairy to curdle. This takes about 3-4 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Finish and serve: Ladle the soup into bowls. Top each serving with a generous handful of shredded cheddar cheese, a dollop of sour cream, a sprinkle of crispy bacon bits, and a shower of sliced green onions. Serve immediately.

Notes

The soup will thicken as it sits. If making ahead, add a splash of milk or broth when reheating to restore creamy consistency. For best results, grate your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. Don’t skip the bacon fat—it adds smoky depth. Season in layers for best flavor.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, creamy potato soup, easy potato soup, 30-minute soup, comfort food, winter soup

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