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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup with crispy bacon is the ultimate cold-weather comfort food. Roasted potatoes, smoky bacon, sharp cheddar, and a velvety cream base come together in a rich, satisfying soup that tastes just like a loaded baked potato in a bowl.

Ingredients

Scale
  • 8 slices thick-cut bacon (applewood smoked preferred)
  • 3 large russet potatoes (about 2 pounds)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 4–5 green onions, sliced (for garnish)
  • Optional toppings: extra shredded cheddar, extra crispy bacon, sour cream, fresh chives

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes, pat dry, pierce with a fork, rub with olive oil and salt. Bake for 45-50 minutes until skins are crisp and a knife slides through easily. Let cool.
  2. Cook bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until deep golden brown and crispy. Transfer to paper towels to drain. Reserve 2 tablespoons bacon fat. Crumble or chop bacon when cool.
  3. In a large Dutch oven, heat reserved bacon fat and 2 tablespoons butter over medium heat until melted and foamy. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over onion mixture and stir constantly for 1-2 minutes until thick and pasty.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
  6. Cut cooled potatoes in half lengthwise, scoop out flesh into a bowl, and discard skins. Mash roughly with a fork, leaving some chunks.
  7. Stir mashed potatoes into simmering broth. Use an immersion blender for a smoother texture, or leave chunky. Pulse a few times if desired.
  8. Reduce heat to low. Stir in heavy cream and 1 1/2 cups shredded cheddar cheese until fully melted and smooth. Do not let boil.
  9. Remove pot from heat. Stir in sour cream until incorporated. Season with salt and pepper to taste.
  10. Ladle soup into bowls. Top with remaining shredded cheddar, crumbled bacon, sliced green onions, and optional sour cream. Serve immediately.

Notes

Do not skip roasting the potatoes—boiling makes them waterlogged. Always add dairy over low heat to prevent separation. Shred your own cheese for smooth melting. Season in layers for deeper flavor. Soup tastes even better the next day; reheat gently with a splash of milk or broth.

Nutrition

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

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