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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 ultimate comfort food. It’s velvety smooth, loaded with tender potato pieces, sharp cheddar, tangy sour cream, and crispy bacon bits, all coming together in under an hour.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 3 large russet potatoes (about 2 pounds), diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, chopped green onions, sour cream

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and dice into ½-inch cubes. Spread on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway, until golden and tender.
  2. While potatoes roast, cook bacon in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop. Reserve 2 tablespoons of bacon fat in the pot.
  3. In the same pot with reserved bacon fat, add butter and melt over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until the roux is slightly golden and smells nutty.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Whisk until smooth and slightly thickened, about 2-3 minutes. Add heavy cream and milk, then stir in roasted potatoes. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally.
  6. For desired texture, use an immersion blender to blend about half the soup directly in the pot, leaving some potato chunks. Alternatively, transfer half the soup to a regular blender in batches, remove center cap to let steam escape, cover with a towel, and blend until smooth. Return to pot.
  7. Stir in 1½ cups shredded cheddar cheese and sour cream until fully melted and smooth. Season with additional salt and pepper to taste.
  8. Ladle soup into bowls and top with remaining shredded cheddar, crumbled bacon, and chopped green onions. Add a dollop of sour cream if desired. Serve immediately.

Notes

Roasting the potatoes instead of boiling them concentrates their flavor. Use freshly shredded cheese for the smoothest texture. Avoid boiling the soup after adding dairy to prevent curdling. The soup thickens as it cools; add a splash of milk or broth when reheating.

Nutrition

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

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