Print

Easy Creamy Loaded Baked Potato Soup with Bacon

loaded baked potato soup - featured image
Print Recipe

This creamy loaded baked potato soup is rich, smoky, and deeply savory, with crispy bacon, sharp cheddar, and tender potato chunks. It comes together in about 45 minutes for the ultimate comfort food.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 3 tablespoons unsalted butter
  • 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
  • 3 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Additional bacon crumbles for garnish

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven and turn heat to medium. Cook until crispy, about 6-8 minutes, flipping once. Remove to a paper towel-lined plate. Once cool, crumble or chop. Leave about 2 tablespoons of bacon grease in the pot.
  2. Sauté the aromatics: Add butter to the pot with reserved bacon grease and melt over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until golden and slightly nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk in the same way, whisking until smooth. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  5. Cook the potatoes: Add diced potatoes, salt, black pepper, smoked paprika, and garlic powder. Stir, bring back to a gentle simmer, reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are fork-tender.
  6. Mash and thicken: Remove pot from heat. Use a potato masher to gently mash about half the potatoes, leaving some chunks for texture.
  7. Add cheese and sour cream: Return pot to low heat. Stir in shredded cheddar cheese and sour cream until melted and smooth, about 2-3 minutes. Do not let boil. Adjust seasoning to taste.
  8. Serve and garnish: Ladle soup into bowls and top with crumbled bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Do not let the soup boil after adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup is even better the next day.

Nutrition

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

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