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Cozy Loaded Baked Potato Soup with Bacon

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A thick, creamy, and comforting loaded baked potato soup with crispy bacon, melty cheddar cheese, and all the classic baked potato toppings. This quick and easy recipe comes together in about 40 minutes and is perfect for cold weather.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 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 salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • Extra crispy bacon crumbles (reserved from cooked bacon)

Instructions

  1. Cook the bacon: Place the bacon slices in a cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until crispy—about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble or chop it into small pieces. Do not discard the rendered bacon fat.
  2. Sauté the aromatics: Remove all but 2 tablespoons of the bacon fat from the pot (leave the browned bits on the bottom). Add the butter and diced onion. Cook over medium heat until the onion is soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly with a wooden spoon for 1 to 2 minutes until the mixture looks like a thick paste.
  4. Add the liquid: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream. Keep stirring until the mixture is smooth and starts to thicken slightly, about 3 to 4 minutes.
  5. Cook the potatoes: Add the diced potatoes, salt, pepper, smoked paprika, and garlic powder. Bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally.
  6. Adjust the texture: Once the potatoes are tender, use a potato masher to gently mash about half of the potatoes right in the pot. This gives you a creamy base with chunky bits throughout.
  7. Add the cheese and bacon: Remove the pot from the heat. Stir in 3/4 cup of the shredded cheddar cheese and 1/2 cup of the sour cream until melted and smooth. Reserve the remaining cheese and sour cream for topping. Stir in half of the crumbled bacon, reserving the rest for garnish.
  8. Taste and adjust: Give the soup a taste. Add more salt, pepper, or smoked paprika as needed.
  9. Serve immediately: Ladle the soup into bowls. Top with remaining shredded cheese, a dollop of sour cream, a generous sprinkle of bacon crumbles, and sliced green onions. Serve hot with crusty bread or crackers on the side.

Notes

Don’t rush the roux; cook the flour for at least a minute. Always remove the pot from the heat before adding cheese to prevent graininess. Reserve some bacon for topping for the best texture contrast. Cut potatoes into uniform 1/2-inch cubes for even cooking. The soup tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://gleamgulp.com/cozy-loaded-baked-potato-soup-with-bacon-recipe/