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Cozy Loaded Baked Potato Soup with Crispy Bacon: Easy Comfort

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This creamy, bacon-studded bowl of comfort is perfect for cold nights or when you need a win. Quick and easy, it delivers a hug-in-a-bowl feeling every time.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 medium russet potatoes, peeled and cubed (about 2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Reserved bacon crumbles
  • Extra shredded cheddar for garnish

Instructions

  1. Cook the bacon first. Place the bacon strips in a cold Dutch oven. Turn the heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer the bacon to a paper towel-lined plate. Once cool, crumble it into pieces. Reserve 2 tablespoons of the bacon fat in the pot.
  2. Sauté the aromatics. Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat 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 flour over the onions and garlic. Stir constantly with a wooden spoon for 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  4. Add the liquids gradually. Slowly pour in the chicken broth while whisking continuously. Once the broth is fully incorporated, add the milk and heavy cream. Whisk until smooth.
  5. Add the potatoes. Stir in the cubed potatoes, salt, pepper, and smoked paprika. Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  6. Partially mash the soup. Remove the pot from heat. Use a potato masher to gently mash about half the potatoes, leaving chunks for texture.
  7. Add the cheese. Return the pot to low heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted.
  8. Adjust the consistency. If the soup seems too thick, add a splash of milk or broth until it reaches your desired consistency. If too thin, let it simmer uncovered for a few more minutes.
  9. Final seasoning check. Taste and adjust salt and pepper as needed.
  10. Serve immediately. Ladle the soup into bowls. Top with reserved bacon crumbles, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve hot with crusty bread or oyster crackers on the side.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Keep heat low after adding dairy to prevent curdling. Soup tastes even better the next day. Store toppings separately until serving.

Nutrition

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

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