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Cozy Loaded Baked Potato Soup with Bacon: Easy & Perfect

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This loaded baked potato soup is creamy, hearty, and packed with bacon, cheddar, and sour cream. It comes together in under an hour with simple ingredients, making it the perfect comfort food for cold nights.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds), diced into ½-inch cubes
  • 8 slices bacon, chopped (plus 4 extra slices for topping, crumbled)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup sharp cheddar cheese, shredded (plus extra for topping)
  • ½ cup sour cream
  • 4 green onions, sliced
  • Salt and pepper to taste

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (8-10 minutes). Transfer bacon to a paper towel-lined plate with a slotted spoon. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until softened (about 3 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking to prevent lumps. Add diced potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  5. Mash and cream: Remove pot from heat. Use a potato masher to gently mash about half the potatoes in the pot. Stir in heavy cream and most of the shredded cheddar cheese (reserve some for topping). Stir until cheese is melted and smooth.
  6. Season and serve: Taste and add salt and pepper as needed. Ladle soup into bowls. Top with reserved cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Don’t let the soup boil after adding cream and cheese to prevent graininess. Use cold cream to avoid curdling. For gluten-free, substitute flour with 2 tablespoons cornstarch mixed with 3 tablespoons cold water. Soup thickens as it sits; add a splash of broth or milk when reheating.

Nutrition

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

Find it online: https://freshforkful.com/cozy-loaded-baked-potato-soup-with-bacon-easy-and-perfect/