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Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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This thick, velvety soup captures all the flavors of a loaded baked potato—smoky bacon, sharp cheddar, and tender potatoes—in a comforting bowl. It’s quick, easy, and perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 large), scrubbed and cut into ½-inch cubes
  • 8 slices thick-cut bacon (about 8 ounces)
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (preferably Cabot Seriously Sharp)
  • ½ cup sour cream
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, sour cream, fresh chives

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven or large pot. Cook over medium heat until crispy, about 8-10 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain; crumble when cool. Reserve 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the reserved bacon fat and melt over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Add the broth: Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring to a simmer, scraping up browned bits from the bottom. Simmer for 5 minutes until slightly thickened.
  5. Add the potatoes: Stir in the cubed potatoes. Return to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are tender when pierced with a fork. Stir occasionally.
  6. Partially mash the potatoes: Remove pot from heat. Use a potato masher to gently mash about half the potatoes, leaving some chunks for texture.
  7. Add the dairy: Return pot to low heat. Stir in whole milk and heavy cream. Warm through for about 5 minutes, but do not let it boil.
  8. Add cheese and sour cream: Reduce heat to lowest setting. Add shredded cheddar and sour cream. Stir gently until cheese is melted and sour cream is incorporated, about 2-3 minutes. Season with salt and pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper).
  9. Serve: Ladle into bowls and top with desired toppings such as crumbled bacon, extra cheddar, green onions, sour cream, and chives.

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. For a smoother texture, use an immersion blender carefully, but avoid over-blending to prevent a gluey consistency.

Nutrition

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

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