Print

Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
Print Recipe

This creamy loaded baked potato soup with bacon is thick, velvety, and loaded with crispy bacon, sharp cheddar, and all the baked potato fixings. It’s a hug in a bowl that turns soup skeptics into believers.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 5–6 medium potatoes)
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 4 green onions, sliced
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • Optional: extra shredded cheese for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and lay bacon strips in a single layer. Bake for 15-20 minutes until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of bacon fat.
  2. In a Dutch oven over medium heat, add reserved bacon fat and 2 tablespoons butter. Once butter melts, add diced onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add remaining 2 tablespoons butter to the pot. Once melted, sprinkle in flour. Whisk constantly for 2-3 minutes until mixture turns light golden.
  4. Slowly pour in chicken broth while whisking continuously. Keep whisking until smooth and slightly thickened, about 2-3 minutes. Gradually add half-and-half, still whisking.
  5. Stir in diced potatoes, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 20-25 minutes until potatoes are fork-tender.
  6. Using a potato masher, gently mash about half the potatoes right in the pot for a chunky texture. For smoother soup, use an immersion blender for 3-4 quick pulses.
  7. Remove pot from heat. Stir in 1 cup shredded cheddar cheese and sour cream until melted and smooth. Taste and adjust salt and pepper as needed.
  8. Ladle soup into bowls. Top with remaining shredded cheese, crumbled bacon, sliced green onions, and a dollop of sour cream if desired. Serve immediately with crusty bread or oyster crackers.

Notes

Don’t rush the roux; cook it for 2-3 minutes for best texture. Keep heat low after adding dairy to prevent curdling. Taste as you go and adjust salt. Soup tastes even better the next day. For freezing, freeze before adding cheese and sour cream for best results.

Nutrition

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

Find it online: https://morselora.com/creamy-loaded-baked-potato-soup-with-bacon-best-easy-recipe/