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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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A creamy, comforting loaded baked potato soup with crispy bacon, sharp cheddar, and chunky potato pieces. This quick and easy recipe comes together in about 45 minutes and is perfect for cold weather comfort food.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 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 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • Reserved bacon crumbles

Instructions

  1. Cook the bacon. Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook until crispy, about 6 to 8 minutes, flipping once. Transfer the bacon to a paper towel-lined plate. Once cool, crumble or chop it into small pieces. Leave about 2 tablespoons of bacon fat in the pot—pour off the rest.
  2. Sauté the aromatics. Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic brown.
  3. Make the roux. Sprinkle the flour over the onions and garlic. Stir constantly for about 1 to 2 minutes. The mixture will look pasty and smell a little toasty.
  4. Add the liquids gradually. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream in the same way. Keep whisking until the mixture is smooth and starts to thicken slightly, about 3 to 4 minutes.
  5. Add the potatoes and seasonings. Stir in the diced potatoes, salt, pepper, and smoked paprika if using. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15 to 20 minutes, stirring occasionally. The potatoes should be fork-tender when they’re done.
  6. Mash part of the soup. Remove the pot from the heat. Using a potato masher, gently mash the soup right in the pot. Do about 6 to 8 mashing motions—you want about half the potatoes broken down and half still chunky.
  7. Stir in the cheese and sour cream. Add the shredded cheddar and sour cream to the pot. Stir until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust seasoning.
  8. Serve and top. Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Don’t rush the roux—cook the flour for the full 2 minutes. Keep the soup at a gentle simmer after adding dairy to prevent graininess. Shred your own cheese for smooth melting. Let the soup rest for 5 minutes before serving to thicken slightly. The soup tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use unsweetened oat milk and coconut cream with dairy-free cheese.

Nutrition

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

Find it online: https://cookluma.com/easy-loaded-baked-potato-soup-with-bacon-and-cheddar/