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Best Quick Loaded Baked Potato Soup with Bacon

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A quick and easy loaded baked potato soup with crispy bacon, melted cheese, and a creamy texture that comes together in about 30 minutes. Perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 3 tablespoons all-purpose flour
  • 4 medium russet potatoes, scrubbed clean (about 2 pounds, leave skins on 2 of them)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 2 green onions, sliced
  • Extra bacon crumbles for garnish

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. When cool, crumble into small pieces. Reserve about 2 tablespoons for garnish. Do not drain the bacon fat.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat for 4-5 minutes until translucent. 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 fully incorporated and turns a light golden color.
  4. Add the liquids: Slowly pour in chicken broth while stirring constantly. Then add milk in a steady stream, continuing to stir. Bring to a gentle simmer (small bubbles around the edges) for 3-4 minutes until slightly thickened.
  5. Add the potatoes: While soup comes to a simmer, dice potatoes into ½-inch cubes. Leave skins on half, peel the other half. Add all potatoes to the pot along with salt, pepper, and smoked paprika. Stir to combine.
  6. Simmer until tender: Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until potatoes are fork-tender.
  7. Mash and finish: Using a potato masher or fork, mash about half of the potatoes right in the pot. Stir in ¾ cup shredded cheddar cheese and ¼ cup sour cream until melted and smooth. Taste and adjust seasoning.
  8. Serve and top: Ladle soup into bowls. Top with remaining cheese, a dollop of sour cream, reserved bacon crumbles, and sliced green onions. Serve immediately.

Notes

For a vegetarian version, skip the bacon and use vegetable broth with 1 tablespoon smoked paprika. For dairy-free, use unsweetened oat milk or cashew milk and skip cheese/sour cream. The soup thickens as it sits; add a splash of milk or broth when reheating. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: potato soup, loaded baked potato soup, bacon soup, quick soup, weeknight dinner, comfort food, creamy soup

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