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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 crispy bacon, sharp cheddar, and a velvety texture without heavy cream. It comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 lbs russet potatoes, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • For garnish: extra crispy bacon bits, shredded cheddar cheese, sliced green onions, a dollop of sour cream, and fresh chives

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, leaving the rendered fat in the pot.
  2. Sauté the aromatics: Add 2 tablespoons butter to the pot with the bacon fat. Once melted, add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the potatoes: Add cubed russet potatoes to the pot and stir to coat. Pour in 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil.
  4. Simmer until tender: Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Mash for texture: Turn off heat. Using a potato masher, gently mash the potatoes right in the pot until about half are broken down, leaving chunky pieces.
  6. Add the dairy: Pour in 2 cups whole milk and stir. Turn heat to medium-low. Add 2 cups shredded sharp cheddar cheese, a handful at a time, stirring constantly until each addition is melted.
  7. Finish and season: Stir in 1/2 cup sour cream. Taste and season with salt and black pepper.
  8. Serve immediately: Ladle soup into bowls and top with desired garnishes: reserved crispy bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Cook bacon slowly over medium heat for perfect crispiness. Add dairy on low heat to prevent curdling. Season with salt at the end as bacon and cheese are salty. Leftovers can be refrigerated for up to 4 days; reheat gently on the stovetop with a splash of milk or broth. Freezing is not recommended due to dairy separation.

Nutrition

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

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