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Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup delivers everything you love about a loaded baked potato—crispy bacon, melty cheese, tangy sour cream—in one spoonable, soul-warming bowl. It’s genuinely creamy without being gluey, flavorful without being heavy, and surprisingly simple to pull off on a busy weeknight.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 large russet potatoes, peeled and diced (about 1.5 pounds)
  • 2 large Yukon Gold potatoes, peeled and diced (about 1 pound)
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • For garnish: extra shredded cheddar cheese, crumbled bacon, sliced green onions, dollop of sour cream

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat has rendered, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with bacon fat. Once melted, add diced onion and cook over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Bloom the potatoes (optional): Add diced russet and Yukon Gold potatoes to the pot. Stir for about 2 minutes to coat in fat. Add a pinch of salt at this stage.
  4. Simmer the soup: Pour in chicken broth. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Add the dairy: Turn off heat. Pour in whole milk and heavy cream. Stir to combine.
  6. Blend until smooth: Use an immersion blender to blend soup directly in the pot until smooth and velvety. Alternatively, use a potato masher for a chunkier texture or transfer to a regular blender in batches.
  7. Add cheese and sour cream: Place pot back over low heat. Add shredded cheddar cheese and sour cream. Stir constantly until cheese is melted and soup is smooth. Do not let it boil. Season with salt and pepper to taste.
  8. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions.

Notes

Shred your own cheese from a block to avoid anti-caking agents that can make the soup grainy. Don’t over-blend to prevent a gluey texture. Season in layers for best flavor. The soup thickens as it sits; add a splash of milk or broth when reheating. For a vegetarian version, omit bacon and use vegetable broth with smoked paprika.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, easy potato soup, comfort food, winter soup, gluten-free soup

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