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Cozy Loaded Baked Potato Soup with Best Bacon Crumble

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A thick, creamy loaded baked potato soup with crispy bacon crumble, cheese, and sour cream. Perfect for cold evenings, this comforting soup comes together in about 45 minutes using simple ingredients.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • Reserved bacon crumbles (from the 6 slices)

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with foil and lay bacon slices in a single layer. Bake for 15-18 minutes until crispy, flipping halfway. Transfer to paper towels to drain. Once cool, crumble into small pieces. Reserve about 2 tablespoons of bacon drippings.
  2. Sauté the aromatics: In a large pot or Dutch oven, heat reserved bacon drippings over medium heat. Add butter and let melt. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir constantly for about 2 minutes until mixture forms a thick paste.
  4. Add the liquids: Slowly pour in chicken broth while whisking to prevent lumps. Stir until smooth and slightly thickened, about 3-4 minutes. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-20 minutes until potatoes are fork-tender.
  5. Blend part of the soup: Using an immersion blender, blend about half the soup in the pot until creamy but still chunky. Alternatively, transfer about 3 cups of soup to a regular blender, blend until smooth, and return to pot.
  6. Add the cream and milk: Stir in heavy cream and milk. Warm through over low heat for about 5 minutes. Do not let boil.
  7. Finish with cheese: Remove pot from heat. Stir in 1 cup shredded cheddar cheese until completely melted and smooth. Reserve remaining 1/2 cup for topping.
  8. Taste and adjust: Add more salt or pepper if needed. Optionally add extra smoked paprika.
  9. Serve: Ladle soup into bowls. Top each with remaining cheddar cheese, a dollop of sour cream, bacon crumbles, and sliced green onions. Serve immediately.

Notes

Don’t skip the bacon drippings for best flavor. Cut potatoes evenly for uniform cooking. Add dairy over low heat to prevent curdling. Shred your own cheese for smoother melting. Let soup rest 5-10 minutes before serving to meld flavors. Soup thickens as it sits; add milk or broth when reheating.

Nutrition

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

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