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Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon is the ultimate comfort food, featuring smoky bacon, velvety potatoes, and sharp cheddar cheese. It’s quick and easy to make in about 45 minutes, using simple ingredients for a crowd-pleasing meal.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 large Russet potatoes (about 3 pounds), peeled and cubed into ½-inch pieces
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup sour cream, at room temperature
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 4–5 green onions, sliced thin, for garnish
  • Optional toppings: extra shredded cheese, extra crumbled bacon, dollop of sour cream, hot sauce

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. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2-3 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until softened, about 4 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 it forms a paste and turns pale golden.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Then add milk in a steady stream, still whisking. Bring to a gentle simmer until slightly thickened.
  5. Add the potatoes: Stir in cubed potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash and thicken: Remove pot from heat. Use a potato masher or fork to mash about half of the potatoes right in the pot, leaving some chunks for texture.
  7. Add the cheese and sour cream: Stir in grated cheddar cheese a handful at a time, letting each addition melt. Then stir in sour cream until fully incorporated. Taste and adjust salt and pepper as needed.
  8. Serve and garnish: Ladle soup into bowls and top with reserved crispy bacon, sliced green onions, and any other desired toppings. Serve immediately.

Notes

Don’t rush the roux; cook flour for at least 1 minute to avoid raw taste. Cut potatoes evenly (½-inch cubes) for uniform cooking. Temper sour cream by letting it sit at room temperature for 15 minutes before adding to prevent curdling. Add cheese on low heat to avoid separation. Season in layers for depth of flavor. Avoid using an immersion blender on the whole pot—it will turn the soup into baby food. For best results, grate your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

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

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