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Creamy Loaded Baked Potato Soup with Bacon

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This creamy loaded baked potato soup with bacon is a rich, velvety comfort food that recreates a beloved café recipe. Made with simple ingredients like Russet potatoes, bacon, sharp cheddar, and cream cheese, it comes together in about 40 minutes for a perfect cozy night meal.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1½ cups)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large Russet potatoes, peeled and diced into ½-inch cubes (about 2½ to 3 pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 4 ounces cream cheese, softened and cubed
  • 1½ cups sharp cheddar cheese, shredded
  • Additional shredded cheddar cheese for topping
  • Cooked bacon crumbles for topping
  • Sour cream for topping
  • Chopped fresh chives or green onions for topping

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 is rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics: Add the butter to the pot with the reserved bacon fat. Once melted, add the diced onion and cook over medium heat until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly so it doesn’t burn.
  3. Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes. The mixture will look thick and pasty—that’s exactly what you want. Cooking the flour removes the raw taste and ensures a smooth, lump-free soup.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, add the milk and heavy cream, whisking until smooth. Bring the mixture to a gentle simmer—not a rolling boil—over medium heat.
  5. Cook the potatoes: Add the diced potatoes, salt, black pepper, smoked paprika, and garlic powder to the pot. Stir to combine, then bring the soup back to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. Reserve some potatoes: Using a slotted spoon, remove about 1 cup of the cooked potato chunks and set them aside. This step is crucial for getting that perfect chunky-yet-creamy texture.
  7. Blend (optional): If you want a smoother soup, use an immersion blender to puree the soup in the pot until it reaches your desired consistency. I usually give it 4 to 5 quick pulses—just enough to break down most of the potatoes while leaving some texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
  8. Add the cream cheese and cheddar: Reduce the heat to low. Add the cubed cream cheese and stir until completely melted and incorporated. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more.
  9. Finish with reserved potatoes: Stir in the reserved potato chunks and half of the cooked bacon crumbles. Let the soup warm through for 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Serve and garnish: Ladle the soup into bowls and top with the remaining bacon crumbles, extra shredded cheddar cheese, a dollop of sour cream, and a generous sprinkle of chopped chives or green onions. Serve immediately while hot and creamy.

Notes

Don’t rush the roux—cook the flour for a full minute to avoid a raw taste. Keep the soup at a gentle simmer, not a rolling boil, to prevent dairy from curdling. Shred your own cheese for smooth melting. Let the soup rest for 10-15 minutes before serving for better flavor melding. Leftovers taste even better the next day. For freezing, undercook potatoes slightly and add cheese when reheating.

Nutrition

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

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