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Best Loaded Baked Potato Soup Recipe with Crispy Bacon

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This creamy, smoky loaded baked potato soup is packed with crispy bacon, sharp cheddar, and silky potatoes. It’s a comforting crowd-pleaser that comes together in under an hour, perfect for dinner parties or cozy weeknights.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed (about 2 pounds)
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream (optional)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • Optional toppings: chopped chives or green onions, extra shredded cheddar, extra crispy bacon crumbles, a dollop of sour cream

Instructions

  1. Cook the bacon: Place bacon strips in a cold skillet and heat over medium heat. Cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small bits. Reserve 2 tablespoons of rendered bacon fat.
  2. Sauté the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes until flour is fully incorporated and turns light golden.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking to prevent lumps. Add cubed potatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Blend part of the soup: Remove pot from heat. Using an immersion blender, blend about half of the soup directly in the pot, leaving some chunky bits. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
  6. Add dairy: Stir in milk, heavy cream (if using), and sour cream. Return pot to low heat and warm through, stirring occasionally. Do not let it boil.
  7. Melt in cheese: Gradually add shredded cheddar cheese, a handful at a time, stirring until fully melted before adding more.
  8. Taste and adjust: Ladle a small spoonful and taste. Add more salt, pepper, or smoked paprika if needed.
  9. Serve with toppings: Ladle soup into bowls. Top with crispy bacon crumbles, extra shredded cheddar, a dollop of sour cream, and a sprinkle of fresh chives or green onions. Serve immediately.

Notes

For best results, shred your own cheese to avoid clumping. Sauté onions in a mix of butter and reserved bacon fat for extra smoky flavor. The soup can be made a day ahead and reheated gently; add a splash of milk when reheating. To freeze, do so before adding dairy, then add fresh dairy when reheating.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food, easy soup recipe, dinner party soup

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