Description
This creamy, smoky loaded baked potato soup is the ultimate comfort food, made with crispy bacon, sharp cheddar, and all the classic toppings. It comes together in about 40 minutes and tastes like a hug in a bowl.
Ingredients
Scale
- 6 strips thick-cut bacon
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 3 green onions, thinly sliced
- Extra crispy bacon crumbles (from the bacon you cooked earlier)
Instructions
- Cook the bacon: Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack and bake for 10-12 minutes until crispy. Let cool on paper towels, then crumble. Reserve 2 tablespoons of bacon fat.
- Sauté the aromatics: In a large Dutch oven, add reserved bacon fat and butter over medium heat. Once melted, add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until golden and nutty.
- Add the liquids: Slowly pour in chicken broth while whisking to prevent lumps. Add milk and heavy cream, stirring until smooth and slightly thickened, about 3-4 minutes.
- Cook the potatoes: Add diced potatoes, salt, pepper, smoked paprika, and garlic powder. Stir to combine. Bring to a gentle simmer, cover, and cook for 12-15 minutes until potatoes are fork-tender.
- Blend for texture: Using an immersion blender, blend about half of the soup in the pot to create a creamy base with some chunky pieces. If using a regular blender, carefully blend 2 cups of soup (mostly solids) and stir back into the pot.
- Finish with cheese: Reduce heat to low. Add 3/4 cup of shredded cheddar cheese and stir until completely melted and smooth. Taste and adjust seasoning.
- Serve and garnish: Ladle soup into bowls. Top with sour cream, remaining cheddar cheese, crispy bacon crumbles, and green onions. Serve immediately.
Notes
For best results, shred your own cheddar cheese. The soup thickens as it sits; add a splash of milk when reheating. This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 480
- Sugar: 6
- Sodium: 890
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, easy potato soup, comfort food soup