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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup is rich, comforting, and topped with crispy bacon, sharp cheddar, and fresh chives. It’s the perfect winter starter or hearty meal that impresses guests without the stress.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds russet potatoes, peeled and cubed (about 6 medium potatoes)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • Salt and freshly ground black pepper, to taste
  • Additional shredded cheddar cheese (for topping)
  • Cooked and crumbled bacon (for topping)
  • Thinly sliced fresh chives or green onions (for topping)
  • A dollop of sour cream (for topping)

Instructions

  1. Cook the bacon: Place the bacon slices in a cold, large skillet. Turn the heat to medium and cook, turning occasionally, until the bacon is deeply browned and very crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble it into pieces. Reserve about 2 tablespoons of the bacon fat in the skillet, discarding the rest or saving it for another use.
  2. Sauté the aromatics: Place your large Dutch oven or pot over medium heat. Add the reserved 2 tablespoons of bacon fat. Once it shimmers, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for just 30 seconds more, until fragrant.
  3. Make the roux: Sprinkle the flour evenly over the cooked onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes. The mixture will look like a thick, clumpy paste.
  4. Whisk in the broth: Slowly pour in the chicken broth while whisking continuously. Whisk vigorously to break up any lumps of flour. Once all the broth is added, bring the mixture to a gentle simmer. It will start to thicken slightly.
  5. Add the potatoes and milk: Add the cubed potatoes and the whole milk to the pot. Stir everything together. Increase the heat to bring the soup back to a simmer, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
  6. Blend the soup: For a perfectly smooth and creamy soup, use an immersion blender directly in the pot and blend until completely smooth. If using a countertop blender, work in batches, filling the blender no more than halfway. Remove the center cap from the lid, cover with a clean kitchen towel, and blend until smooth. If you prefer a chunky soup, use a potato masher to mash the potatoes to your desired consistency.
  7. Finish with cream and cheese: Once the soup is blended to your liking, stir in the heavy cream and 1 ½ cups of the shredded cheddar cheese. Stir over low heat until the cheese is completely melted and the soup is smooth and luscious. Do not let it boil after adding the cheese.
  8. Add the sour cream and season: Remove the pot from the heat. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and freshly ground black pepper.
  9. Serve and garnish: Ladle the hot soup into bowls. Top generously with the remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and a sprinkle of fresh chives or green onions. Serve immediately.

Notes

For a gluten-free version, substitute flour with an equal amount of cornstarch mixed into a slurry. Shred your own cheese from a block for the smoothest melt. Keep heat low after adding dairy to prevent curdling. The soup can be made ahead and stored in the refrigerator for up to 4 days; reheat gently over low heat, adding a splash of milk or broth to thin if needed. Freezing is not recommended.

Nutrition

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

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