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Creamy Loaded Baked Potato Soup with Bacon – The Best Easy Recipe

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This creamy loaded baked potato soup with bacon is the ultimate comfort food, featuring baked potatoes with skins on, smoky bacon, sharp cheddar, and a velvety broth. It’s quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds)
  • 8 slices thick-cut bacon (about 8 ounces), plus 2 extra slices for garnish
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth (32 ounces)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1½ cups sharp cheddar cheese, shredded (from a block)
  • ½ cup full-fat sour cream
  • ¼ cup sliced green onions or chives

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pat dry, and prick each with a fork. Bake directly on the oven rack or on a baking sheet for 45-60 minutes until tender and skins are crispy. Let cool for 10 minutes.
  2. While potatoes bake, cook 8 slices of bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat. Once cool, crumble the bacon. Set aside ¼ cup for garnish.
  3. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes until the mixture smells nutty and looks like wet sand.
  5. Slowly pour in the chicken broth while whisking continuously. Whisk until smooth and slightly thickened, about 2-3 minutes. Add the milk and heavy cream, whisking again. Bring to a gentle simmer (small bubbles around the edges).
  6. Cut the cooled potatoes in half lengthwise. Scoop the fluffy insides into a bowl. Roughly chop the skins into ¼-inch squares. Add both the potato flesh and chopped skins to the pot. Stir to combine.
  7. Use a potato masher to break up the potato chunks to your desired texture (leave some chunks for texture, or use an immersion blender for 10-15 seconds for a smoother soup).
  8. Stir in the salt, black pepper, smoked paprika, 1 cup of shredded cheddar cheese, and the crumbled bacon (reserving ¼ cup for topping). Stir until the cheese is fully melted. Taste and adjust seasoning.
  9. Let the soup simmer on low for 5-10 minutes to meld flavors. If too thick, add a splash of milk or broth. Ladle into bowls and top with remaining cheese, bacon, a dollop of sour cream, and a sprinkle of green onions. Serve immediately.

Notes

Don’t rush the potato baking for best texture. Keep soup at a gentle simmer when adding dairy to prevent curdling. Season in layers for depth of flavor. Let soup rest 5-10 minutes before serving to thicken. Leftovers keep 3-4 days in the refrigerator and freeze well for up to 3 months. Reheat gently on stovetop with a splash of milk or broth.

Nutrition

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

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