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Creamy Loaded Baked Potato Soup with Easy Crispy Bacon

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This thick, velvety potato soup is packed with all the classic loaded baked potato fixings: sharp cheddar, sour cream, green onions, and crispy bacon. It’s the ultimate comfort food that delivers on its promise of a warm hug in a bowl.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 4 green onions, sliced thin (for garnish)

Instructions

  1. Cook the bacon: Place the 8 slices of bacon in your cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until crispy and the fat has rendered, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of the rendered bacon fat in the pot.
  2. Sauté the aromatics: Add the 3 tablespoons of unsalted butter to the pot with the bacon fat and melt over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the potatoes: Add the peeled and cubed russet potatoes and 4 cups of low-sodium chicken broth to the pot. The liquid should just about cover the potatoes; add a splash more water or broth if needed. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
  4. Mash the potatoes: Turn off the heat. Using a potato masher, mash the potatoes right in the pot until you reach your desired consistency (leave some chunks for texture or mash until mostly smooth).
  5. Add the dairy: Stir in the 2 cups of whole milk and 1/2 cup of heavy cream. Turn the heat to medium-low and stir gently until the soup is heated through, about 3-4 minutes. Do not let it boil.
  6. Melt in the cheese: Reduce the heat to low. Gradually add the 2 cups of freshly shredded sharp cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  7. Finish with sour cream: Remove the pot from the heat. Stir in the 1/2 cup of sour cream until fully incorporated. Taste and season with salt and black pepper as needed.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with crumbled bacon, sliced green onions, extra shredded cheddar, and a dollop of sour cream if desired.

Notes

Do not skip the bacon fat—it adds incredible flavor. Always shred your own cheese from a block to avoid graininess. Keep heat low after adding dairy to prevent curdling. Season at the end, as bacon and cheese are already salty. Leftovers can be refrigerated for up to 4 days; reheat gently on the stovetop with a splash of milk or broth. Freezing is not recommended due to dairy and potato texture changes.

Nutrition

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

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