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Cozy Loaded Baked Potato Soup Recipe with Bacon

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This creamy, cheesy soup is loaded with crispy bacon and tender potato chunks, delivering all the flavors of a loaded baked potato in a warm, comforting bowl. It’s the ultimate cold-weather comfort food that comes together in about 40 minutes.

Ingredients

Scale
  • 6 strips bacon (thick-cut)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups Russet potatoes, peeled and cubed into ½-inch pieces (about 4 medium potatoes)
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 green onions, sliced (for garnish)
  • Extra cheddar cheese and bacon crumbles (for topping)

Instructions

  1. Cook the bacon: Place the 6 strips of bacon in a cold skillet. Turn the heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of the bacon fat.
  2. Sauté the aromatics: In a large Dutch oven or pot, melt the 3 tablespoons of butter over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the 3 tablespoons of flour over the onions and garlic. Stir constantly for about 2 minutes until the mixture forms a thick paste.
  4. Add the liquids gradually: Slowly pour in the 3 cups of chicken broth while whisking continuously. Keep whisking until smooth and slightly thickened, about 2-3 minutes. Then add the 2 cups of milk and ½ cup of heavy cream, still whisking.
  5. Add the potatoes: Stir in the cubed Russet potatoes, along with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Partially mash the potatoes: Remove the pot from the heat. Use a potato masher or fork to gently mash about half of the potatoes right in the pot, leaving some chunks for texture.
  7. Add the cheese and sour cream: Stir in the 1 cup of shredded cheddar cheese and ½ cup of sour cream until completely melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
  8. Finish and serve: Ladle the soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar cheese, and sliced green onions. Serve immediately.

Notes

Don’t let the soup boil after adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. For best results, shred cheese fresh and use the reserved bacon fat for extra flavor.

Nutrition

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

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