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Creamy Loaded Baked Potato Soup Recipe with Bacon

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This creamy loaded baked potato soup with bacon is a comforting, velvety soup loaded with cheddar, sour cream, and all the fixings you’d pile on a baked potato. It’s thick enough to coat a spoon and comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 6 strips thick-cut bacon, cut into small pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 1/2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1/2 cup sour cream (full-fat)
  • 4 green onions, sliced (both white and green parts)
  • Extra bacon crumbles for garnish
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat is rendered (5-7 minutes). Transfer bacon to a paper towel-lined plate. Leave 2-3 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the bacon fat and cook over medium heat until softened and translucent (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes until the flour is golden and smells nutty.
  4. Add the liquids gradually: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk and heavy cream in the same way. Keep whisking until smooth and slightly thickened (3-4 minutes).
  5. Cook the potatoes: Add diced potatoes and bring soup to a gentle simmer (not a rolling boil). Reduce heat to medium-low and cook, stirring occasionally, until potatoes are fork-tender (12-15 minutes).
  6. Season and finish: Remove pot from heat. Stir in 1 cup of shredded cheddar cheese until melted and smooth. Fold in sour cream. Taste and adjust salt and pepper (add about 1/2 teaspoon more salt and 1/4 teaspoon pepper).
  7. Serve immediately: Ladle soup into bowls. Top with reserved bacon crumbles, remaining cheddar cheese, a dollop of sour cream, and a generous sprinkle of green onions. Serve hot with crusty bread.

Notes

For a thicker soup, use a potato masher to gently mash some of the potatoes in the pot before adding the cheese. Don’t rush the roux; cook the flour until golden and nutty. Keep heat at medium-low after adding dairy to prevent curdling. Shred your own cheese for smooth melting. Season in layers for depth of flavor. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

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

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