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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup is the ultimate comfort food, featuring tender potato chunks, a velvety roux-thickened base, and crispy bacon on top. It’s a hearty, crowd-pleasing meal that tastes just like a fully loaded baked potato in a bowl.

Ingredients

Scale
  • 4 large russet potatoes (about 2.5 pounds or 1.1 kg), scrubbed clean
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter, plus more for the potatoes if brushing before baking
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Optional for garnish: chopped fresh chives, extra shredded cheddar, additional sour cream, and crispy bacon

Instructions

  1. Bake the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, prick all over with a fork. Place directly on oven rack and bake for 45-60 minutes until tender. Let cool slightly.
  2. Cook the bacon: Line a baking sheet with foil, arrange bacon in a single layer, and bake for 12-15 minutes until crispy. Transfer to paper towels to drain. Once cool, crumble or chop. Reserve 2 tablespoons of rendered bacon fat.
  3. Start the soup base: In a large pot or Dutch oven, heat reserved bacon fat and 1 tablespoon butter over medium heat. Add diced onion and cook 5-6 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Make the roux: Sprinkle flour over onion mixture and stir constantly for 1-2 minutes until it forms a thick paste.
  5. Add the liquid: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  6. Add the potatoes: Cut baked potatoes in half and scoop flesh into the pot (discard skins or leave them on for a more rustic soup). Use a potato masher to break up the potatoes, leaving some chunks for texture.
  7. Finish the soup: Reduce heat to low. Stir in shredded cheddar cheese a handful at a time until melted and smooth. Stir in sour cream. Season with salt and pepper to taste.
  8. Serve immediately: Ladle soup into bowls and top with crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh chives. Serve hot.

Notes

Don’t skip baking the potatoes—it deepens the flavor. Shred your own cheese for smooth melting. Add bacon at the end to keep it crispy. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

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

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