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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This incredibly creamy and flavorful loaded baked potato soup is made with simple pantry ingredients like russet potatoes, bacon, sharp cheddar, and a touch of sour cream. It’s the ultimate comfort food, perfect for cold weather and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2.5 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 5–6 medium potatoes)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced
  • Extra crispy bacon crumbles (for topping)
  • Fresh chives (optional, for garnish)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn—it’ll turn bitter.
  3. Make the roux: Add the butter to the pot and let it melt. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes. This cooks out the raw flour taste and helps thicken the soup later. The mixture will look like a thick paste—that’s perfect.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, whisking until smooth. Bring the mixture to a gentle simmer—don’t let it boil hard or the dairy might curdle.
  5. Cook the potatoes: Add the diced potatoes, salt, black pepper, smoked paprika, and cayenne (if using). Stir everything together. Bring the soup back to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a knife.
  6. Blend partially: Using an immersion blender, give the soup about 4-5 quick pulses. You want to blend about half the soup while leaving plenty of potato chunks for texture. If you don’t have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and stir it back into the pot. Be very careful with hot liquid—only fill the blender halfway and hold the lid down with a towel.
  7. Add the cheese and sour cream: Remove the pot from the heat. Stir in the shredded cheddar cheese and sour cream until completely melted and smooth. The residual heat will melt the cheese without making it grainy. Taste and adjust seasoning—you might want a little more salt or pepper.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with crispy bacon crumbles, extra shredded cheese, a dollop of sour cream, and a generous sprinkle of green onions. Add fresh chives if you’re feeling fancy.

Notes

For the best texture, use russet potatoes. Shred your own cheese for smoother melting. Don’t skip the roux—it’s key for a silky texture. Keep the soup at a gentle simmer after adding dairy to prevent curdling. Let the soup rest for 5 minutes before serving to allow flavors to meld. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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