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Creamy Loaded Baked Potato Soup Recipe with Bacon Easy and Best

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A rich and comforting baked potato soup loaded with smoky bacon, creamy potatoes, and sharp cheddar cheese. Perfect for cozy evenings and family gatherings.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for lighter version)
  • 2 cups whole milk (or 2% or dairy-free milk like oat milk)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 3 stalks green onions, sliced thin
  • Salt and freshly ground black pepper to taste
  • Optional: crumbled cooked bacon for topping, extra shredded cheese, chives

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 7-9 minutes, stirring occasionally. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add 2 tablespoons of butter to the bacon fat. Once melted, add the chopped onion and cook for 5 minutes until translucent and soft. Stir in minced garlic and cook for another 1 minute until fragrant.
  3. Sprinkle the flour over the onion mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
  5. Using an immersion blender, blend about half the soup directly in the pot until smooth but leaving some potato chunks for texture. Alternatively, carefully transfer half the soup to a blender, puree, and return to pot.
  6. Stir in the remaining 2 tablespoons of butter and the milk. Heat gently but do not boil, stirring often.
  7. Remove from heat and add shredded cheddar cheese (reserve some for topping) and sour cream. Stir until cheese melts smoothly. Season generously with salt and pepper to taste.
  8. Stir most of the cooked bacon into the soup, reserving some for garnish. Top with sliced green onions and extra cheese if desired.
  9. Ladle into bowls and garnish with remaining bacon and fresh green onions. Serve warm immediately.

Notes

Sauté onions slowly for best flavor. Do not skip the roux to avoid watery soup. Blend only half the soup for texture. Add cheese off heat to prevent clumping. Cook bacon ahead and reheat to keep crispy. Thin soup with broth or milk if too thick.

Nutrition

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

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