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Best Loaded Baked Potato Soup with Bacon – Easy Recipe

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This loaded baked potato soup with bacon is rich, creamy, and deeply comforting. Roasted potatoes, crispy bacon, and a velvety broth come together in under 45 minutes for a crowd-pleasing meal that’s perfect for any gathering.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 pounds), scrubbed clean
  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Reserved bacon, crumbled
  • Fresh chives for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Scrub potatoes and poke each with a fork. Rub with olive oil and place directly on oven rack or on a baking sheet. Roast for 45-50 minutes until tender. Let cool, peel, and roughly chop the flesh. Set aside.
  2. In a large Dutch oven over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop. Leave about 2 tablespoons of bacon grease in the pot.
  3. Add diced onion to the pot with reserved bacon grease. Cook over medium heat until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add butter to the pot and let it melt completely. Sprinkle flour over the butter and onion mixture, stirring constantly. Cook for 1-2 minutes until light golden.
  5. Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer. Add salt, black pepper, smoked paprika, and cayenne (if using). Simmer for 5 minutes, stirring occasionally.
  6. Add roasted, chopped potatoes to the pot. Use a potato masher to break up some of the potatoes (about 10-15 mashes) for a chunkier texture, or use an immersion blender to puree about half the soup for a smoother consistency.
  7. Taste and adjust seasoning. Simmer for another 5 minutes. Ladle into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, sliced green onions, and fresh chives. Serve immediately.

Notes

For best results, roast the potatoes instead of boiling to concentrate flavor. Shred your own cheese for smoother melting. Keep heat medium-low after adding cream to prevent curdling. Soup thickens as it sits; add a splash of milk or broth when reheating. Tastes even better the next day.

Nutrition

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

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