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Creamy Loaded Baked Potato Soup with Crispy Bacon

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A velvety smooth potato soup loaded with crispy bacon, sharp cheddar, and all the classic baked potato toppings. Perfect for cozy nights, this comforting soup comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 6 medium russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 3 green onions, thinly sliced
  • Extra crispy bacon crumbles (reserved from cooked bacon)

Instructions

  1. Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon fat, add the diced onion. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Start the soup base: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux smells nutty and looks like pale caramel.
  4. Add the liquids: Slowly whisk in the milk and chicken broth, pouring in a steady stream while whisking to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken slightly, about 3-4 minutes.
  5. Add the potatoes and seasonings: Stir in the diced potatoes, salt, black pepper, smoked paprika, and cayenne (if using). Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Blend the soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half the soup and leave the rest as is. If using a regular blender, work in batches and fill the blender only halfway. Remove the center cap from the lid and cover with a kitchen towel to let steam escape.
  7. Add the sautéed onions and garlic: Stir in the onion-garlic mixture from the skillet.
  8. Finish with cheese and sour cream: Stir in ¾ cup of the shredded cheddar cheese and the sour cream until fully melted and incorporated. Taste and adjust seasoning.
  9. Serve and garnish: Ladle the soup into bowls. Top each serving with the reserved crispy bacon, remaining shredded cheddar, a dollop of sour cream, and a generous sprinkle of green onions. Serve immediately with crusty bread or oyster crackers on the side.

Notes

For the best texture, use russet potatoes and shred your own cheddar cheese. The soup can be made ahead and tastes even better the next day. To freeze, blend the soup before adding dairy, then add cheese and sour cream when reheating.

Nutrition

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

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