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Crowd-Pleasing Loaded Baked Potato Soup with Bacon

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This creamy, indulgent potato soup is loaded with crispy bacon, sharp cheddar cheese, and tangy sour cream. Roasting the potatoes first adds deep flavor, while using bacon fat to sauté the aromatics takes this comfort food classic to the next level.

Ingredients

Scale
  • 8 slices bacon, chopped (thick-cut preferred)
  • 3 pounds Russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth (good-quality, like Swanson or Kitchen Basics)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded (recommend Cabot or Tillamook)
  • 1/2 cup sour cream, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste (kosher salt recommended)
  • 1/2 cup green onions, sliced (for garnish)
  • Optional toppings: extra shredded cheddar, crispy bacon crumbles, sour cream

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube potatoes into 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes until tender and just starting to brown.
  2. While potatoes roast, place chopped bacon in a large pot over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave rendered fat in the pot.
  3. Add butter to the pot with bacon fat. Once melted, add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pot. Add roasted potatoes and stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Use an immersion blender to blend soup until smooth. Alternatively, carefully transfer soup to a regular blender in batches and blend until creamy, then return to pot.
  6. Stir in heavy cream, whole milk, and sour cream until well combined. Adjust consistency with additional broth or milk if needed.
  7. Reduce heat to low and gradually add shredded cheddar cheese, stirring constantly until fully melted.
  8. Taste and season with salt and pepper as needed. Ladle into bowls and top with crispy bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Don’t skip roasting the potatoes—it adds depth of flavor. Reserve some bacon for topping. Shred your own cheese for smooth melting. Keep heat low when adding dairy and cheese to prevent curdling. For a chunkier soup, only blend half. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food, easy potato soup, crowd-pleasing soup

Find it online: https://ovenmila.com/crowd-pleasing-loaded-baked-potato-soup-with-bacon/