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Creamy Loaded Baked Potato Soup with Crispy Bacon: Best Easy Recipe

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This creamy loaded baked potato soup is the ultimate comfort food, featuring a rich, thick broth with tender potato chunks, crispy bacon, sharp cheddar, and fresh chives. Ready in about 45 minutes, it’s a crowd-pleaser that tastes like a fully loaded baked potato in soup form.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 4 medium russet potatoes (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
  • 1/2 cup sour cream (plus extra for garnish)
  • 3 green onions, sliced (or chives)
  • Reserved bacon bits (from cooked bacon)

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate. Once cool, crumble or chop into small bits. Leave about 2 tablespoons of bacon fat in the pot; discard the rest.
  2. Sauté the aromatics: Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for about 2 minutes until it forms a thick paste.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream (if using). Keep stirring until smooth and slightly thickened, about 3-4 minutes.
  5. Add potatoes and seasonings: Add cubed potatoes, salt, pepper, smoked paprika, and garlic powder. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes until potatoes are tender.
  6. Mash for texture: Use a potato masher to gently mash about half the potatoes right in the pot, leaving some chunks for texture. Stir well.
  7. Add cheese and sour cream: Remove pot from heat. Stir in 1 cup shredded cheddar cheese and sour cream until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve with toppings: Ladle soup into bowls. Top each serving with reserved bacon bits, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Do not let the soup boil after adding dairy to prevent graininess. If soup is too thick, stir in a splash of milk or broth. Soup thickens as it sits. For best results, shred cheese from a block. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/creamy-loaded-baked-potato-soup-with-crispy-bacon-best-easy-recipe/