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Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon is rich, velvety, and packed with flavor. Made in one pot with simple ingredients like potatoes, bacon, cheddar, and cream, it’s the ultimate comfort food for cold weather.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed (about 2 pounds)
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, chopped green onions, more crumbled bacon, a dollop of sour cream

Instructions

  1. Cook the bacon. In your Dutch oven over medium heat, cook the bacon strips until they’re crispy and the fat has rendered out—about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and let it cool. Once it’s cool enough to handle, crumble or chop it into small pieces. Leave about 2 tablespoons of the bacon fat in the pot.
  2. Sauté the aromatics. Add the diced onion to the pot with the bacon fat and cook over medium heat until it’s soft and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until it’s fragrant.
  3. Make the roux. Sprinkle the flour over the onions and garlic, then stir constantly for about 1 to 2 minutes. The mixture will look kind of pasty and thick—that’s good.
  4. Add the broth and potatoes. Pour in the chicken broth slowly while stirring, making sure to scrape up any browned bits from the bottom of the pot. Add the cubed potatoes and bring everything to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Mash some of the potatoes. Take your potato masher and gently mash the potatoes right in the pot. Don’t go crazy—you want about half the potatoes broken down and half still in chunks.
  6. Add the cream and cheese. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth and velvety. This usually takes about 2 to 3 minutes.
  7. Finish with sour cream and season. Remove the pot from the heat and stir in the sour cream. Add salt and black pepper to taste.
  8. Serve and top. Ladle the soup into bowls and top with the crumbled bacon, extra shredded cheese, chopped green onions, and a dollop of sour cream if you’re feeling extra. Serve immediately while it’s hot and bubbly.

Notes

Don’t rush the roux—cooking the flour removes the raw taste. When adding cheese, keep the heat low to prevent graininess. For a thicker soup, simmer uncovered longer; for thinner, add more broth. Save some crispy bacon for topping. The soup thickens as it sits; add milk or broth when reheating. For freezing, leave out sour cream and add after thawing.

Nutrition

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

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