Print

Easy Loaded Baked Potato Soup with Bacon Recipe

loaded baked potato soup with bacon - featured image
Print Recipe

This loaded baked potato soup is thick, creamy, loaded with tender potato chunks, salty bacon, and sharp cheddar cheese. It feels like a hug in a bowl and is perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 large Russet potatoes (about 2.5 lbs), peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream, plus more for serving
  • Salt and black pepper to taste
  • 1/4 cup fresh chives or green onions, chopped, for garnish

Instructions

  1. Cook the Bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Sauté the Aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Make the Roux: Sprinkle the 1/4 cup of flour over the cooked onions and garlic. Stir constantly with a wooden spoon for about 1-2 minutes until the mixture looks pasty and smells slightly nutty.
  4. Add the Broth Slowly: Pour in the chicken broth a little at a time, whisking constantly to prevent lumps. Once all the broth is added, bring the mixture to a gentle simmer.
  5. Cook the Potatoes: Add the cubed potatoes to the pot. Stir everything together, then bring the soup back to a simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
  6. Mash and Thicken: Once the potatoes are tender, use a potato masher to gently mash some of them directly in the pot. Give it about 6-8 good mashes, leaving plenty of chunky pieces for texture.
  7. Add the Dairy: Reduce the heat to low. Stir in the whole milk and heavy cream. Let the soup warm through for 2-3 minutes. Do not let it boil after adding the dairy.
  8. Melt the Cheese: Remove the pot from the heat. Add the shredded cheddar cheese and sour cream. Stir gently but continuously until the cheese is completely melted and the soup is smooth and creamy.
  9. Season and Serve: Taste the soup and add salt and black pepper as needed. Ladle the soup into bowls and top with the reserved crispy bacon, a dollop of sour cream, and a generous sprinkle of fresh chives or green onions.

Notes

Do not overcook the garlic; it burns quickly. Always add dairy on low heat to prevent curdling. Grate your own cheese for the smoothest melt. Use low-sodium broth and adjust salt at the end. For a thicker soup, mash more potatoes; for thinner, use less flour or add extra broth. Leftovers keep in the fridge for up to 4 days; reheat gently on the stovetop. Freezing is not recommended after dairy is added.

Nutrition

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

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