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Creamy Loaded Potato Soup with Crispy Bacon

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This creamy loaded potato soup with crispy bacon is the ultimate comfort food—silky, rich, and packed with smoky bacon, sharp cheddar, and tangy sour cream. Perfect for cozy nights, it’s easy to make in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 4–5 green onions, sliced thin
  • Optional garnishes: extra shredded cheddar, sour cream, reserved crispy bacon

Instructions

  1. Cook the Bacon: Place the 6 strips of bacon in your cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until the bacon is deep golden brown and crispy—about 8-10 minutes. Transfer the bacon to a plate lined with paper towels to drain. Let it cool, then crumble or chop it into small bits. Do NOT discard the rendered fat in the pot.
  2. Sauté the Aromatics: Add 2 tablespoons of unsalted butter to the pot with the remaining bacon fat. Heat over medium until the butter melts. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent—about 4-5 minutes. Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
  3. Make the Roux: Sprinkle the 1/4 cup of all-purpose flour over the onions and garlic. Stir constantly with a wooden spoon for about 1-2 minutes. The mixture will look like a thick paste.
  4. Add the Liquid: Slowly pour in the 4 cups of chicken broth while whisking continuously to prevent lumps. Then add the 2 cups of whole milk. Keep whisking until the mixture is smooth and starts to thicken slightly—about 3-4 minutes.
  5. Cook the Potatoes: While the liquid is heating, peel and dice the 2 pounds of Yukon Gold potatoes into 1/2-inch cubes. Add them to the pot. Stir to combine. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Mash and Thicken: Remove the pot from the heat. Use your potato masher to gently mash about half of the potatoes right in the pot. Don’t go crazy—you want some chunks left for texture. Stir the soup well.
  7. Add the Cheese and Sour Cream: Return the pot to low heat. Add the 1 1/2 cups of shredded sharp cheddar cheese and 1/2 cup of sour cream. Stir gently until the cheese is fully melted and the sour cream is incorporated. Do not let the soup boil at this point.
  8. Season and Finish: Taste the soup and season with salt and black pepper. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust. Stir in half of the crumbled bacon and half of the sliced green onions. Reserve the rest for topping.
  9. Serve Immediately: Ladle the soup into bowls. Top with the remaining crispy bacon, green onions, extra shredded cheddar, and a dollop of sour cream if desired.

Notes

For best texture, use Yukon Gold potatoes and shred your own cheese. Store bacon separately to keep it crispy. The soup thickens as it sits; add a splash of milk or broth when reheating. Do not freeze if dairy has been added.

Nutrition

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

Find it online: https://breezybake.com/creamy-loaded-potato-soup-with-crispy-bacon-55-chars/