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Creamy Loaded Baked Potato Soup Recipe Easy Homemade with Crispy Bacon

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A warm, rich, and comforting baked potato soup with crispy bacon bits and sharp cheddar cheese, perfect for cozy dinners and cold nights.

Ingredients

Scale
  • 3 large russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low-sodium preferred)
  • 2 cups whole milk (or half-and-half for extra creaminess, almond milk for lighter version)
  • 3 tablespoons all-purpose flour
  • 1 ½ cups sharp cheddar cheese, shredded
  • 8 slices bacon, cooked until crispy and crumbled
  • 3 stalks green onions, thinly sliced
  • ½ cup sour cream
  • Salt and pepper to taste

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet and turn heat to medium. Cook until crispy, flipping occasionally (about 8–10 minutes). Transfer to paper towel-lined plate to drain and crumble once cool. Save a tablespoon of bacon fat for sautéing onions if desired.
  2. Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in garlic and cook for another 30 seconds, careful not to burn.
  3. Add flour: Sprinkle flour over onions and garlic, stirring constantly to form a roux. Cook for 2–3 minutes until pasty and slightly bubbling.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat to simmer and cook uncovered until potatoes are tender, about 15–20 minutes.
  5. Blend or mash slightly (optional): Use an immersion blender to blend part of the soup for creaminess, leaving some chunks, or mash a few potato pieces with a spoon.
  6. Add milk and cheese: Stir in whole milk and shredded cheddar cheese. Stir gently over low heat until cheese melts and soup is smooth. Avoid boiling.
  7. Season: Taste and season with salt and pepper gradually, considering saltiness from bacon and cheese.
  8. Finish with sour cream: Stir in sour cream off the heat for tangy creaminess.
  9. Serve: Ladle into bowls and top with crispy bacon bits and green onions. Optionally add extra cheddar or sour cream.

Notes

Do not rush cooking the roux to avoid chalky texture. Add cheese on low heat to prevent clumping. Save bacon fat for sautéing onions for extra smoky flavor. Soup can be thickened or thinned by adjusting flour or broth/milk. For freezing, omit cheese and sour cream until reheating.

Nutrition

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

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