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Creamy Loaded Baked Potato Soup with Bacon – Easy & Best Recipe

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This creamy loaded baked potato soup with bacon is the ultimate comfort food—rich, velvety, and packed with smoky bacon, melty cheddar, and all the fixings. Perfect for potlucks, cold nights, or when you need a hug in a bowl.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Extra bacon crumbles for topping
  • Extra shredded cheese for topping

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook, flipping occasionally, until crispy (8-10 minutes). Transfer to a paper towel-lined plate; let cool, then crumble. Leave 2-3 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with bacon fat. Cook over medium heat until soft and translucent (about 5 minutes). Add minced garlic and cook 1 minute until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir constantly for 2 minutes until mixture is pasty and smells nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream; stir until smooth.
  5. Add potatoes and seasonings: Stir in diced potatoes, salt, pepper, smoked paprika, and cayenne (if using). Bring to a gentle simmer, reduce heat to medium-low, cover, and cook 20-25 minutes, stirring occasionally.
  6. Check the potatoes: Test a potato cube; it should break apart easily. If still firm, cook 5 more minutes.
  7. Thicken the soup (optional): For chunkier soup, gently mash some potatoes with a potato masher (4-5 mashes). For smoother soup, use an immersion blender to blend about half the soup.
  8. Add the cheese: Remove pot from heat. Gradually stir in shredded cheddar cheese, a handful at a time, until completely melted.
  9. Taste and adjust: Adjust salt, pepper, or smoked paprika as needed.
  10. Serve with toppings: Ladle soup into bowls. Top with sour cream, crumbled bacon, extra shredded cheese, and sliced green onions. Serve immediately.

Notes

For best results, shred cheese from a block to avoid grainy texture. Add dairy off the heat to prevent curdling. Soup thickens as it sits; add a splash of milk when reheating. Can be made a day ahead for deeper flavor.

Nutrition

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

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