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Creamy Loaded Baked Potato Soup with Bacon – Best Easy Recipe

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This creamy loaded baked potato soup with bacon is pure comfort in a bowl—velvety broth, tender potatoes, and salty, smoky bacon. It’s quick, easy, and made with simple ingredients for a crowd-pleasing meal.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 2 cups sharp cheddar cheese, shredded (plus more for topping)
  • ½ cup sour cream
  • Salt and black pepper to taste
  • ¼ cup green onions or chives, chopped (for garnish)
  • Optional toppings: extra shredded cheddar, crumbled bacon, sour cream, crispy fried onions

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat is rendered (8-10 minutes). Transfer bacon to a paper towel-lined plate. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add 2 tablespoons butter to the bacon fat. Melt over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle ¼ cup flour over onion mixture. Stir constantly for 1-2 minutes until flour is incorporated and light golden.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer (small bubbles around edges, not a rolling boil).
  5. Add the potatoes: Stir in diced russet potatoes. Bring back to a simmer, then reduce heat to medium-low. Cover and cook 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash some potatoes: Use a potato masher to gently mash some potatoes right in the pot (4-5 gentle mashes) for a mix of creamy and chunky textures.
  7. Add the cheese and sour cream: Remove pot from heat. Stir in shredded cheddar cheese and sour cream until fully melted and incorporated.
  8. Season and adjust: Taste and add salt and black pepper as needed (start with ½ teaspoon salt and ¼ teaspoon pepper).
  9. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, extra shredded cheddar, a dollop of sour cream, and chopped green onions or chives. Serve immediately.

Notes

Don’t rush the bacon—low and slow renders fat properly. Cut potatoes evenly for uniform cooking. Always remove pot from heat before adding cheese and sour cream to prevent curdling. Let soup rest 5 minutes before serving for flavors to meld. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold water). For dairy-free, use plant-based alternatives (texture will vary).

Nutrition

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

Find it online: https://twirltaste.com/creamy-loaded-baked-potato-soup-with-bacon-best-easy-recipe/