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Creamy Loaded Baked Potato Soup Recipe Easy Homemade with Crispy Bacon

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A comforting and creamy loaded baked potato soup featuring crispy bacon, sharp cheddar, and a velvety texture that combines pureed and chunky potatoes for the perfect balance.

Ingredients

Scale
  • 4–5 Russet potatoes, peeled and diced
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Sliced scallions for garnish

Instructions

  1. Place chopped bacon in a cold large pot or Dutch oven. Turn heat to medium and cook, stirring occasionally, until bacon is crispy and fat is rendered, about 8-10 minutes. Remove bacon bits with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat in the pot. Once melted, add chopped onions and cook for 4-5 minutes until translucent and fragrant. Stir in minced garlic and cook 1 more minute, careful not to burn.
  3. Add diced potatoes to the pot, stirring to coat with fat and aromatics. Pour in chicken broth to cover the potatoes (about 4 cups). Bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
  4. Using an immersion blender, carefully blend about half the soup until smooth but still chunky. Alternatively, transfer half the soup to a blender, pulse a few times, then return to pot.
  5. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue stirring over low heat until cheese melts completely and soup is creamy, about 3-5 minutes. Season with salt and pepper to taste.
  6. Reserve a small handful of bacon bits for garnish, then stir the rest into the soup.
  7. Ladle soup into bowls and garnish with reserved bacon bits and sliced scallions.

Notes

If soup is too thick, add a splash of broth or cream to loosen. If too thin, cook uncovered a few minutes to reduce. Cook bacon low and slow to avoid burnt bits. Use freshly shredded cheese for best melting. Season gradually and taste as you go. Leftovers reheat well with a splash of broth or cream. Soup can be frozen for up to 2 months.

Nutrition

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

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