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Cozy Loaded Baked Potato Soup with Bacon: Easy & Best Recipe

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This loaded baked potato soup is the ultimate comfort food, featuring roasted potatoes, crispy bacon, and a creamy, cheesy broth. It’s quick and easy to make, perfect for cozy nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced
  • 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 lbs russet potatoes, peeled and cut into 1-inch cubes (about 6 medium potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese (plus more for garnish)
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Extra crispy bacon, crumbled (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the cubed potatoes with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 25-30 minutes, or until golden and tender.
  2. While the potatoes are roasting, cook the bacon in your Dutch oven over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
  3. Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic. Stir constantly with a wooden spoon for about 1 minute to cook the raw flour taste out.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then, add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until it starts to thicken, about 5 minutes.
  6. Add the roasted potatoes to the pot. Use a potato masher to gently mash about half of the potatoes right in the pot, leaving the other half in chunks.
  7. Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until completely melted and smooth. Taste and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Top with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a generous sprinkle of sliced green onions. Serve immediately.

Notes

Don’t boil the dairy after adding it to prevent curdling. Roasting the potatoes instead of boiling adds deeper flavor. Shred your own cheese for smoother melting. The soup tastes even better the next day.

Nutrition

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

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