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Cozy Loaded Baked Potato Soup with Bacon

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A thick, hearty, and creamy soup that captures all the flavors of a loaded baked potato. Made with crispy bacon, tender russet potatoes, sharp cheddar, and sour cream, this comfort food classic comes together in just 30 minutes.

Ingredients

Scale
  • 8–10 strips bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 large russet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
  • 4 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2–3 green onions, sliced

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy (8-10 minutes). Remove with a slotted spoon and set aside on paper towels, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the diced onion to the pot with the bacon grease. Sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
  4. Pour in the chicken broth and heavy cream, stirring well to dissolve the flour. Add the diced potatoes, dry mustard powder, smoked paprika, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  6. For a thicker soup, mash some of the potatoes against the side of the pot. Stir in the shredded cheddar cheese and half of the crumbled bacon. Let it melt gently over low heat without boiling.
  7. Remove from heat and stir in the sour cream. Taste and adjust seasoning with more salt or pepper if needed.
  8. Ladle into bowls and top with the remaining bacon, extra cheese, and sliced green onions. Serve immediately.

Notes

For a chunkier soup, leave potatoes whole. For a creamier texture, mash some potatoes. Do not boil after adding cheese to prevent separation. Use low-sodium broth to control saltiness. Leftovers can be stored in the refrigerator for up to 3 days; add fresh toppings after reheating.

Nutrition

Keywords: baked potato soup, bacon soup, comfort food, easy soup, winter recipes, creamy potato soup, one pot meal, game day food

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