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Creamy Loaded Baked Potato Soup with Bacon (Best Easy Recipe)

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This creamy loaded baked potato soup is a quick and easy comfort food that tastes just like a loaded baked potato without the oven time. Ready in under 45 minutes, it’s perfect for cold days, potlucks, and last-minute gatherings.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 medium russet potatoes (about 2 pounds), peeled and cubed
  • 4 ounces cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, shredded (plus more for topping)
  • 1/2 cup heavy cream (optional)
  • Salt and black pepper to taste
  • 4 green onions, sliced
  • Sour cream for serving

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy—about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot; drain the rest if there’s too much.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more, stirring constantly.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Add liquids: Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, whisking until smooth. Bring the mixture to a gentle simmer.
  5. Add potatoes: Stir in the cubed potatoes. Return to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, until potatoes are fork-tender. Stir occasionally.
  6. Blend partially: Remove the pot from heat. Using an immersion blender, blend about half the soup, leaving some potato chunks for texture. Alternatively, use a potato masher or blend 2 cups in a regular blender and stir back in.
  7. Add cream cheese and cream: Cut the softened cream cheese into small pieces and stir into the soup until completely melted. Then stir in the heavy cream (if using) and half the shredded cheddar. Stir until melted and smooth. Taste and adjust salt and pepper.
  8. Serve: Ladle the soup into bowls. Top with reserved crispy bacon, remaining shredded cheddar, a dollop of sour cream, and a sprinkle of sliced green onions. Serve immediately.

Notes

For a gluten-free version, substitute 2 tablespoons cornstarch mixed with 1/4 cup cold water for the flour. For a lighter version, use turkey bacon, 2% milk, and omit heavy cream. The soup thickens as it sits; add a splash of milk or broth when reheating. Freeze the base without dairy for best results.

Nutrition

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

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