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Best Loaded Baked Potato Soup with Bacon Recipe

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This loaded baked potato soup with bacon is a quick and easy comfort food that comes together in under 40 minutes using frozen hash browns for a naturally creamy texture. It’s perfect for cold weather and is a crowd-pleaser that kids and adults love.

Ingredients

Scale
  • 30 oz frozen shredded hash browns
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream, plus more for serving
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 4–5 green onions, sliced
  • Optional toppings: extra shredded cheese, crispy bacon bits, more sour cream, fresh chives

Instructions

  1. Cook the bacon. Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat has rendered (8-10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics. Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until soft and translucent (4-5 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the hash browns. Pour in the entire bag of frozen hash browns (do not thaw). Stir and cook for about 2 minutes to coat them in the onion-bacon mixture.
  4. Pour in the broth. Add chicken broth and stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes until hash browns break down and thicken the soup.
  5. Add the dairy. Pour in milk and heavy cream, stirring gently. Bring to a gentle simmer (do not boil) and cook for another 5 minutes, stirring occasionally.
  6. Melt in the cheese. Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding more.
  7. Finish with sour cream. Stir in sour cream until fully incorporated. Taste and season with salt and pepper.
  8. Serve and top. Ladle soup into bowls and top with crispy bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

The soup will thicken as it sits. If making ahead, add a splash of milk when reheating. Don’t rush the cheese melting—low and slow for a smooth finish. Season at the end to avoid over-salting. Let the soup rest for 10 minutes after cooking for best flavor.

Nutrition

Keywords: loaded baked potato soup, bacon, potato soup, comfort food, easy soup, frozen hash browns, cheddar cheese, creamy soup

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