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Creamy Loaded Baked Potato Soup with Easy Bacon & Garlic Croutons

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This creamy loaded baked potato soup is a comforting, hearty dish featuring oven-roasted potatoes, crispy bacon, gooey cheddar cheese, and homemade garlic croutons. Perfect for chilly evenings, potlucks, or busy weeknights, it delivers all the flavors of a loaded baked potato in a cozy bowl.

Ingredients

Scale
  • 2 lbs Russet potatoes, scrubbed and diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced (optional)
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1 cup sour cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Salt & pepper, to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 8 slices bacon, cooked until crispy and chopped
  • 4 green onions, sliced
  • 2 tbsp chives, chopped (optional)
  • 2 cups day-old French bread, cubed (about 1/2 loaf; sourdough works too)
  • 3 tbsp olive oil
  • 1 tsp garlic powder (or 2 fresh cloves, finely minced)
  • 1/4 tsp salt
  • 1 tbsp fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced potatoes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes, turning halfway, until golden and tender. Remove from oven.
  2. While potatoes roast, cube bread and toss with olive oil, garlic powder, salt, and parsley. Spread on a separate baking sheet. Bake for 10-12 minutes until crisp and golden, stirring once. Set aside.
  3. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy (about 7-8 minutes). Remove bacon with a slotted spoon; drain on paper towels. Pour off most bacon fat, leaving 1 tbsp in the pot.
  4. Add butter to the pot, then sauté onion, celery, and carrots until soft (about 5 minutes). Add garlic and cook for another minute.
  5. Sprinkle flour over veggies; stir well and cook for 2 minutes. Slowly whisk in chicken broth, scraping up any stuck bits. Add roasted potatoes. Bring to a gentle boil, then reduce to simmer for 10 minutes.
  6. Stir in milk and sour cream. Simmer another 5 minutes. Use a potato masher for a chunky texture, or blend half the soup for extra creaminess. Season with salt and pepper to taste.
  7. Off the heat, stir in shredded cheddar until melted. Fold in half the crispy bacon (reserve the rest for topping).
  8. Ladle soup into bowls. Top with garlic croutons, remaining bacon, green onions, chives, and extra cheese as desired.

Notes

Roasting the potatoes adds depth of flavor. For gluten-free, use cornstarch instead of flour and gluten-free bread for croutons. For vegetarian, skip bacon and use vegetable broth. Adjust consistency by adding more milk or broth if too thick. Prep toppings while soup simmers. Croutons can be made ahead and stored airtight. Use sharp cheddar for best flavor. Soup freezes well without toppings.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon, garlic croutons, comfort food, easy soup recipe, cheddar cheese, family dinner, winter soup, homemade croutons

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