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Make the Best Creamy Baked Potato Soup with Bacon

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This creamy loaded baked potato soup is the ultimate comfort food, featuring a silky potato base, crispy bacon, sharp cheddar, and a velvety texture from a simple cream cheese trick. Ready in about 45 minutes, it’s perfect for cold nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 8 slices bacon, chopped (thick-cut preferred)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large Russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 4 ounces cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 4 green onions, sliced (for garnish)
  • Extra cheddar and bacon (for topping)

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat.
  2. Sauté the aromatics: In a large Dutch oven, melt the butter with the reserved bacon fat over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes until the mixture is pasty and smells nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously. Then add the milk and heavy cream, still whisking. Bring to a gentle simmer.
  5. Cook the potatoes: Add the diced potatoes, salt, pepper, and smoked paprika (if using). Stir, reduce heat to medium-low, and simmer for 15 to 20 minutes until potatoes are fork-tender. Stir occasionally.
  6. Incorporate the cream cheese: Place the softened cream cheese in a small bowl and microwave for about 15 seconds until very soft. Ladle about 1/2 cup of hot soup into the bowl and whisk until smooth. Pour back into the pot and whisk until fully incorporated.
  7. Blend half the soup: Using an immersion blender, pulse the soup 5 to 7 times to break up about half the potatoes, leaving some chunks. Alternatively, transfer about 3 cups of soup (mostly solids) to a regular blender, blend until smooth, and return to the pot.
  8. Add the cheese and sour cream: Remove the pot from the heat. Stir in the shredded cheddar cheese and sour cream until melted and silky. Taste and adjust seasoning.
  9. Serve and garnish: Ladle the soup into bowls. Top with reserved crispy bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired.

Notes

For best texture, shred your own cheddar cheese and temper the cream cheese by whisking it with hot broth before adding to the soup. Let the soup rest for 5-10 minutes off the heat to thicken naturally. If reheating, add a splash of milk or broth to thin. For freezing, omit sour cream and garnishes; add fresh after reheating.

Nutrition

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

Find it online: https://zorbmeal.com/make-the-best-creamy-baked-potato-soup-with-bacon/