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Easy Loaded Baked Potato Soup Best Creamy Bacon Recipe

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This easy loaded baked potato soup with bacon is a quick and creamy comfort food that comes together in about 45 minutes. Made with simple ingredients like potatoes, bacon, cheese, and milk, it’s perfect for busy weeknights and is always a crowd-pleaser.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds or 900g)
  • 6 slices of bacon, chopped (about 6 ounces or 170g)
  • 1 medium yellow onion, finely diced (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (960ml)
  • 1 cup whole milk (240ml)
  • 1/2 cup heavy cream (120ml)
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese (113g)
  • 1/2 cup sour cream (120ml)
  • 3 green onions, sliced (for garnish)
  • Reserved crispy bacon from earlier

Instructions

  1. Cook the bacon (about 8 minutes): Place your chopped bacon in the cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered. This usually takes about 6-8 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.
  2. Sauté the aromatics (about 5 minutes): Add the diced onion to the pot with the bacon fat. Cook over medium heat for about 4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux (about 3 minutes): Add the butter to the pot and let it melt. Sprinkle the flour over the onions and butter, then whisk constantly for about 2 minutes. The mixture should be golden and smell a bit nutty.
  4. Add the liquids (about 5 minutes): Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and heavy cream, whisking until everything is smooth. Bring the mixture to a gentle simmer.
  5. Cook the potatoes (about 20 minutes): Add the diced potatoes, salt, pepper, and smoked paprika. Stir everything together, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  6. Mash and thicken (about 2 minutes): Once the potatoes are tender, use your potato masher to gently mash about half of the potatoes right in the pot. This creates that creamy texture without needing a blender. Leave some chunks for texture. Stir the soup well after mashing.
  7. Add the cheese and sour cream (about 3 minutes): Remove the pot from the heat. Add the shredded cheddar cheese and sour cream, stirring gently until everything is melted and combined.
  8. Taste and adjust (about 1 minute): Give the soup a taste. Add more salt and pepper if needed.
  9. Serve with toppings (about 2 minutes): Ladle the soup into bowls. Top each bowl with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a generous sprinkle of sliced green onions. Serve immediately.

Notes

Don’t skip mashing some of the potatoes for the perfect creamy texture. Add dairy off the heat to prevent curdling. Season in layers for best flavor. Let the soup rest for 5 minutes before serving to allow flavors to meld.

Nutrition

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

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