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Creamy Loaded Baked Potato Soup with Bacon – Easy 30-Minute Recipe

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This creamy loaded baked potato soup with bacon is a quick and easy 30-minute recipe that delivers all the flavors of a loaded baked potato in a bowl. Tender potato chunks, crispy bacon, sharp cheddar, and a velvety broth make it the ultimate comfort food.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 ½ pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 2 cups whole milk
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ cup green onions, sliced (for garnish)
  • Optional toppings: extra shredded cheddar, extra sour cream, extra crumbled bacon

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (6-8 minutes). Transfer bacon to a paper towel-lined plate. Leave 2 tablespoons of bacon drippings in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon drippings. Once melted, add diced onion and cook 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for 1-2 minutes until a thick paste forms.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking to prevent lumps. Add diced potatoes. Bring to a boil, then reduce to a simmer. Cover and cook 12-15 minutes until potatoes are fork-tender.
  5. Blend for creaminess: Remove pot from heat. Use an immersion blender to blend about half the soup (4-5 quick pulses), leaving some chunky pieces. Alternatively, use a potato masher.
  6. Add the dairy: Return pot to low heat. Stir in milk, heavy cream, and softened cream cheese. Stir until cream cheese is fully melted (2-3 minutes). Do not let boil.
  7. Add cheese and sour cream: Gradually sprinkle in shredded cheddar, stirring until melted. Stir in sour cream. Season with salt and pepper to taste.
  8. Finish and serve: Ladle soup into bowls. Top with reserved bacon, extra cheddar, sour cream, and green onions. Serve immediately.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend or use 2 tablespoons cornstarch mixed with 3 tablespoons cold water as a slurry. Shred cheese from a block for best melting. Keep heat low when adding dairy to prevent curdling. Soup tastes even better the next day.

Nutrition

Keywords: potato soup, loaded baked potato soup, bacon soup, creamy soup, easy soup, 30-minute recipe, comfort food

Find it online: https://goldensimmer.com/creamy-loaded-baked-potato-soup-with-bacon-easy-30-minute-recipe/