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Creamy Loaded Baked Potato Soup with Crispy Bacon

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A rich and creamy potato soup loaded with crispy bacon, sharp cheddar cheese, and fresh green onions. This comforting soup comes together in about 45 minutes and tastes just like a loaded baked potato in a bowl.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 3 green onions, sliced
  • Reserved crispy bacon, crumbled

Instructions

  1. Cook the bacon. Place the bacon strips in a cold skillet or Dutch oven. Turn the heat to medium and cook for 6-8 minutes, flipping once, until the bacon is crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble it into small pieces. Reserve 2 tablespoons of the bacon drippings in the pot.
  2. Sauté the aromatics. Add the butter to the pot with the reserved bacon drippings. Melt over medium heat, then add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Make the roux. Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes—the flour will soak up the fat and turn into a paste.
  4. Add the liquids. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream. Whisk until everything is smooth and combined. Bring the mixture to a gentle simmer—not a rolling boil, or the cream might curdle.
  5. Cook the potatoes. Add the diced potatoes, salt, pepper, and smoked paprika (if using). Stir everything together. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally. The potatoes are done when you can easily pierce them with a fork.
  6. Blend (optional but recommended). For a creamier texture, use an immersion blender to pulse the soup 3-4 times. You want some chunks of potato remaining for texture. If you don’t have an immersion blender, remove 1 cup of the soup, blend it in a regular blender, and stir it back in. Or just leave it chunky.
  7. Add the cheese and sour cream. Remove the pot from the heat. Stir in ¾ cup of the shredded cheddar cheese and the sour cream. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust seasoning.
  8. Serve and top. Ladle the soup into bowls. Top each bowl with the remaining shredded cheddar, a generous sprinkle of crumbled bacon, a dollop of extra sour cream if you like, and a handful of sliced green onions. Serve immediately.

Notes

For a gluten-free version, swap the all-purpose flour for a gluten-free all-purpose blend or use 2 tablespoons of cornstarch mixed with ¼ cup cold water (slurry) added at the end. For a dairy-free version, use olive oil instead of butter, unsweetened almond milk or oat milk instead of whole milk, and a dairy-free cream alternative. For a lighter version, use turkey bacon and reduce the cream to ½ cup, adding an extra cup of milk instead. If the soup is too thick after adding the cheese, stir in a splash of warm milk or broth. If too thin, let it simmer uncovered for 5 more minutes or whisk in a cornstarch slurry.

Nutrition

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

Find it online: https://zorbmeal.com/creamy-loaded-baked-potato-soup-with-crispy-bacon/