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Easy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon is the ultimate comfort food, perfect for dinner parties or cozy nights in. It’s easy to make with simple ingredients and always impresses.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds russet potatoes, peeled and cut into ½-inch cubes (about 5–6 medium potatoes)
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 green onions, thinly sliced
  • Additional crumbled bacon for topping

Instructions

  1. Cook the bacon: Place the bacon strips in your cold Dutch oven. Turn the heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer the bacon to a paper towel-lined plate and let it cool. Once cool, crumble or chop it into small pieces. Leave about 2 tablespoons of bacon fat in the pot. Pour off the rest if there’s more than that.
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Add the butter to the pot and let it melt completely. Sprinkle the flour over the onion mixture and stir constantly 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, still whisking. Bring the mixture to a gentle simmer.
  5. Add the potatoes: Stir in the cubed potatoes, salt, pepper, and smoked paprika if using. Bring the soup back to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Thicken the soup: Once the potatoes are tender, remove the pot from heat. Using a potato masher, gently mash some of the potatoes right in the pot. Do about 6-8 good mashes to break up about a third of the potatoes while leaving plenty of chunks.
  7. Add the cheese and sour cream: Stir in 1 cup of the shredded cheddar cheese and the sour cream until completely melted and incorporated. Taste and adjust seasoning.
  8. Serve with toppings: Ladle the soup into bowls and top with the remaining shredded cheddar, crumbled bacon, and sliced green onions. Add a dollop of extra sour cream if desired. Serve immediately while hot.

Notes

For best flavor, make the soup a day ahead. The flavors meld together overnight. When reheating, add a splash of milk or broth to thin to desired consistency. To freeze, do so before adding cheese and sour cream; add them when reheating.

Nutrition

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

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