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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup is velvety smooth with chunks of potato, crispy bacon, and melty cheese. It’s the ultimate comfort food that comes together in about 45 minutes and tastes even better than a loaded baked potato.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds russet potatoes (about 4–5 medium), peeled and cut into ½-inch cubes
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese (shredded from a block)
  • ½ cup sour cream
  • 3 green onions, sliced
  • Extra bacon crumbles 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 with a slotted spoon. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat, stirring frequently, until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for about 2 minutes until the mixture is a thick paste and smells slightly nutty.
  4. Add the liquid: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
  5. Cook the potatoes: Add the cubed potatoes, smoked paprika, salt, and black pepper. Stir to combine.
  6. Simmer until tender: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until potatoes are fork-tender.
  7. Blend to perfection: Use an immersion blender to blend about half the soup right in the pot with 4-5 pulses, leaving plenty of chunky potato pieces. Alternatively, mash about half the potatoes against the side of the pot with a potato masher.
  8. Finish and serve: Stir in half the cooked bacon and half the shredded cheese. Taste and adjust seasoning. Ladle into bowls and top with remaining bacon, cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

The soup will thicken as it sits. When reheating leftovers, add a splash of milk or broth to restore consistency. For a gluten-free version, replace the all-purpose flour with cornstarch mixed with cold water. For a lighter version, use half-and-half instead of heavy cream and turkey bacon instead of regular. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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