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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This thick and creamy potato soup is loaded with smoky bacon, sharp cheddar, and tangy sour cream for the ultimate comfort food. Roasted potatoes add depth of flavor, and it comes together in under an hour for an easy weeknight dinner.

Ingredients

Scale
  • 6 strips thick-cut bacon (applewood-smoked recommended)
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or 1:1 gluten-free flour blend)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups whole milk (2% works, but whole milk is best)
  • 1/2 cup heavy cream
  • 4 medium russet potatoes, scrubbed and cubed (about 2 pounds)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded (shredded from a block)
  • 1/2 cup sour cream (full-fat recommended; Greek yogurt works)
  • 3 green onions, sliced (both white and green parts)
  • Reserved crispy bacon, crumbled

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Scrub the russet potatoes and cut into roughly 1-inch cubes. Spread on the prepared baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle with a pinch of salt and pepper. Roast for 20-25 minutes until tender and edges are just starting to brown.
  3. While potatoes roast, place bacon strips on a separate foil-lined baking sheet. Bake for 12-15 minutes until deeply golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of bacon fat.
  4. In a large Dutch oven or heavy-bottomed pot, melt the butter with 2 tablespoons reserved bacon fat over medium heat. Add diced onion and cook, stirring occasionally, for 5-6 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the onion and garlic. Stir constantly with a wooden spoon for about 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth. Bring to a gentle simmer over medium heat.
  7. Add the roasted potato cubes, salt, black pepper, smoked paprika, and garlic powder. Stir to combine. Reduce heat to low and let simmer for 10-12 minutes, stirring occasionally, until potatoes start to break down.
  8. Remove pot from heat. Using an immersion blender, blend the soup to your desired consistency (leave some chunks for texture, or blend completely smooth). If using a regular blender, work in batches and let soup cool slightly first.
  9. Return pot to low heat. Stir in the heavy cream and 3/4 cup shredded cheddar cheese. Stir gently until cheese is fully melted and soup is smooth. Taste and adjust seasoning.
  10. Ladle soup into bowls. Top each serving with a dollop of sour cream, remaining cheddar cheese, crumbled bacon, and sliced green onions. Serve hot.

Notes

Don’t skip roasting the potatoes—it adds caramelized flavor. Always reduce heat to low before adding dairy to prevent separation. Shred your own cheese for smooth melting. Season as you go for best flavor. If soup thickens too much, thin with a splash of broth or milk. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. For dairy-free, use plant-based butter, oat milk, and dairy-free cheese/sour cream.

Nutrition

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

Find it online: https://leilameals.com/creamy-loaded-baked-potato-soup-with-crispy-bacon/