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Creamy Loaded Baked Potato Soup with Crispy Bacon

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A rich and comforting soup that captures the true flavor of a loaded baked potato. By using a proper roux base and rendering bacon slowly, this recipe achieves a silky smooth texture with hearty chunks of potato and crispy bacon toppings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and diced into half-inch cubes
  • 8 slices thick-cut bacon, chopped into small pieces
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 4 stalks green onions, sliced
  • Salt and black pepper to taste
  • 1 teaspoon dried chives (optional)

Instructions

  1. Place chopped bacon in a cold Dutch oven and cook over medium heat for 10-12 minutes until crispy. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  2. Add diced onion to the hot bacon fat and cook for 5 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
  3. Sprinkle flour over the onions and fat. Stir to coat and cook for 2 minutes until the mixture resembles wet sand to cook out the raw flour taste.
  4. Pour in chicken broth slowly while stirring to prevent lumps. Add diced potatoes and season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. For a chunkier soup, mash some potatoes with a potato masher. For a smoother texture, use an immersion blender to pulse until creamy, leaving some chunks.
  6. Stir in heavy cream and heat gently for 2-3 minutes without boiling. Gradually stir in shredded cheddar cheese until melted and glossy.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle soup into bowls and top with reserved crispy bacon, sliced green onions, and sour cream if desired. Serve immediately.

Notes

Do not over-stir the potatoes while cooking to prevent them from breaking down into mush. Add cheese only after reducing heat to low to prevent separation. The soup thickens upon storage; thin with broth when reheating. This soup does not freeze well due to the dairy and potato texture.

Nutrition

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

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