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Creamy Loaded Baked Potato Soup with Crispy Bacon

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This creamy loaded baked potato soup with crispy bacon is the ultimate comfort food—rich, velvety, and packed with smoky bacon, sharp cheddar, and tangy sour cream. It’s a loaded baked potato in a bowl, ready in about 45 minutes.

Ingredients

Scale
  • 2 pounds (about 4 medium) russet potatoes, peeled and diced into ½-inch cubes
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups (960 ml) chicken or vegetable stock
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (28 g) unsalted butter
  • 1½ teaspoons fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)
  • 8 slices (about 8 oz or 225 g) thick-cut bacon
  • 1 cup (120 g) sharp cheddar cheese, shredded
  • ½ cup (120 ml) sour cream
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Cook the bacon: Place the bacon slices in a cold large skillet. Turn the heat to medium-low and cook slowly, turning occasionally, until deeply browned and shatteringly crisp—about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of the rendered bacon fat.
  2. Sauté the aromatics: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened—about 4 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Add the potatoes and stock: Add the diced russet potatoes, chicken stock, salt, pepper, and smoked paprika (if using) to the pot. Stir to combine. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Partially mash the potatoes: Remove the pot from the heat. Using a potato masher, mash the potatoes directly in the pot until about half are broken down and the soup has a chunky-creamy texture.
  5. Add the cream and cheese: Return the pot to low heat. Stir in the heavy cream and the reserved bacon fat. Cook for 2-3 minutes, stirring constantly, until heated through. Do not let it boil. Remove from heat and stir in ¾ cup of the shredded cheddar cheese until melted and smooth. Taste and adjust salt and pepper as needed.
  6. Serve and garnish: Ladle the soup into bowls. Top each serving with the remaining shredded cheddar, a dollop of sour cream, a scattering of crispy bacon bits, and a pinch of fresh chives. Serve immediately.

Notes

For the best texture, use russet potatoes and shred your own cheddar cheese. Reserve the bacon fat to add deep smoky flavor to the soup. Do not let the soup boil after adding dairy to prevent curdling. The soup tastes even better the next day.

Nutrition

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

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