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Best Loaded Bacon Potato Soup – Easy 30-Minute Recipe

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This loaded baked potato soup is creamy, smoky, and cheesy, with crispy bacon and melted cheddar in every spoonful. It comes together in just 30 minutes, making it the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth (950 ml)
  • 2 cups whole milk (475 ml)
  • 1 cup heavy cream (240 ml)
  • 3 large Russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds / 900 grams)
  • 2 cups sharp cheddar cheese, shredded (225 grams)
  • 1/2 cup sour cream (120 ml)
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, dollop of sour cream, fresh chives

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Sauté the aromatics: Add 2 tablespoons of unsalted butter to the pot with the bacon fat. Once the butter is melted, add the diced onion. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the 1/4 cup of all-purpose flour over the onion mixture. Stir constantly with a wooden spoon for about 2 minutes until the roux is lightly golden and smells nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, add the milk and heavy cream. Whisk until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Cook the potatoes: Add the diced russet potatoes to the pot. Stir to combine, then bring the soup to a gentle simmer. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally.
  6. Blend for creaminess: Using an immersion blender, blend about half of the soup directly in the pot. If using a regular blender, carefully transfer about 3 cups of the soup to the blender, blend until smooth, and return it to the pot.
  7. Add the cheese and sour cream: Reduce the heat to low. Add the shredded sharp cheddar cheese and sour cream, stirring constantly until the cheese is fully melted and the soup is smooth, about 2-3 minutes. Do not let the soup boil after adding the cheese.
  8. Season and serve: Taste the soup and add salt and black pepper as needed. Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Bake bacon on a sheet pan at 400°F (200°C) for 15-18 minutes for easy cleanup. Do not let the soup boil after adding cheese to prevent graininess. For a thicker soup, blend more of the soup or let it simmer uncovered for an extra 5-10 minutes.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, easy potato soup, 30-minute soup, comfort food, creamy potato soup

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