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Cozy Loaded Baked Potato Soup with Crispy Bacon

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This cozy loaded baked potato soup with crispy bacon is thick without being gluey, creamy without being heavy, and loaded with sharp cheddar, tangy sour cream, and perfect crispy bacon bits. It tastes like a hug on a cold day.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 pounds), scrubbed clean
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Extra shredded cheddar cheese (for topping)
  • Additional crispy bacon, crumbled (for topping)
  • Chopped fresh chives or green onions (for topping)
  • A dollop of sour cream (for topping)
  • Fresh cracked black pepper (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, and bake directly on oven rack or on a baking sheet for 45-60 minutes until tender. Let cool slightly, peel, and roughly chop into 1-inch chunks.
  2. Place bacon slices on a parchment-lined rimmed baking sheet. Bake at 400°F for 15-20 minutes until crispy. Transfer to a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat. Once cool, crumble or chop.
  3. In a Dutch oven, melt butter over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and cook 1 minute more, stirring constantly.
  4. Sprinkle flour over onion mixture and stir constantly for 1-2 minutes until it smells nutty and turns light golden. Slowly pour in chicken broth while whisking continuously. Bring to a gentle simmer.
  5. Add chopped roasted potatoes and reserved bacon fat. Simmer for 10 minutes, stirring occasionally.
  6. Using an immersion blender, blend soup until smooth and creamy. If using a regular blender, work in batches, filling no more than halfway.
  7. Reduce heat to low. Stir in milk and heavy cream. Warm through for about 5 minutes, but do not let boil.
  8. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted. Stir in sour cream until smooth.
  9. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately in warm bowls, topped with extra shredded cheese, crispy bacon, fresh chives, a dollop of sour cream, and fresh cracked black pepper.

Notes

For crispy bacon, add it right before serving and drain well on paper towels. Roasting potatoes instead of boiling deepens flavor. Keep heat on low after adding dairy to prevent curdling. Soup thickens as it cools. Store toppings separately.

Nutrition

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

Find it online: https://forkmila.com/cozy-loaded-baked-potato-soup-with-crispy-bacon/