Print

Crowd-Pleasing Loaded Baked Potato Soup with Bacon – Easy & Best

loaded baked potato soup with bacon - featured image
Print Recipe

This loaded baked potato soup with bacon is the ultimate comfort food, combining crispy bacon, sharp cheddar, and silky potato broth in a rich, creamy soup that’s perfect for crowds. Quick and easy to make in about 45 minutes, it’s a potluck favorite that disappears first at every gathering.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 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, scrubbed and diced (about 2 pounds)
  • 2 large Yukon Gold potatoes, scrubbed and diced (about 1 pound)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • Reserved bacon crumbles (for topping)
  • Extra shredded cheddar cheese (for topping)
  • 2 green onions, sliced (for topping)
  • Additional sour cream (for topping)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes until the mixture forms a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Then add the milk and heavy cream. Continue stirring until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Add the potatoes and seasonings: Stir in the diced russet and Yukon Gold potatoes, salt, black pepper, smoked paprika, and cayenne pepper (if using). Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally.
  6. Thicken and blend (optional): Once the potatoes are tender, use a potato masher to break up some of the potatoes right in the pot for a chunky texture, or use an immersion blender to puree about half of the soup for a smoother consistency.
  7. Finish the soup: Remove the pot from the heat. Stir in the shredded cheddar cheese and sour cream until completely melted and incorporated. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve immediately: Ladle the soup into bowls. Top with reserved bacon crumbles, extra shredded cheese, sliced green onions, and a dollop of sour cream. Serve hot.

Notes

For best results, shred your own cheddar cheese from a block—pre-shredded cheese contains cellulose that prevents smooth melting. Don’t skip the roux; it gives the soup its velvety texture. Season in layers for more complex flavor. The soup tastes even better the next day as flavors meld. To reheat, add a splash of milk or broth to thin if needed.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food, easy potato soup, crowd-pleasing soup, potluck soup

Find it online: https://spoonluma.com/crowd-pleasing-loaded-baked-potato-soup-with-bacon-easy-and-best/