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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup with crispy bacon is the kind of recipe that feels like a hug in a bowl. It’s rich without being heavy, comforting without being boring, and it comes together faster than you’d expect for something this satisfying.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 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
  • 2 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4–5 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Extra crispy bacon crumbles (reserved from cooked bacon)

Instructions

  1. Cook the bacon: Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes until the mixture looks like a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream. Keep stirring until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Add the potatoes and seasonings: Stir in the diced potatoes, salt, pepper, smoked paprika, and garlic powder. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Blend for creaminess: Remove the pot from heat. Using an immersion blender, blend about half the soup directly in the pot with 4-5 quick pulses, leaving some chunks for texture. If using a regular blender, carefully transfer half the soup to the blender, blend until smooth, then return it to the pot.
  7. Finish and adjust: Stir in 1/2 cup of the shredded cheddar cheese and 1/4 cup of the sour cream until melted and smooth. Taste and adjust seasoning.
  8. Serve with toppings: Ladle the soup into bowls. Top with remaining shredded cheese, a dollop of sour cream, crispy bacon crumbles, and sliced green onions. Serve immediately while hot and creamy.

Notes

For the best texture, use cold milk and cream straight from the fridge to prevent curdling. If the soup is too thick after blending, stir in a splash of warm milk or broth. The soup will thicken as it cools. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend or a cornstarch slurry. This soup tastes even better the next day as flavors meld together.

Nutrition

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

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