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Ultimate Creamy Loaded Baked Potato Soup with Crispy Bacon

A close-up of a creamy bowl of loaded baked potato soup, topped generously with bacon bits and fresh chives.
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Make this rich, velvety loaded baked potato soup that captures all the flavor of a fully loaded baked potato. This easy, one-pot recipe is the ultimate comfort food for cozy nights and delivers a hearty, satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, cooked crisp and crumbled
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh chives or green onions, chopped, for topping

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion mixture, cooking for 1 minute to create a roux. This step helps thicken your soup.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and smoked paprika. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Use an immersion blender to partially blend the soup directly in the pot until you reach a creamy texture. Leave some potato chunks for texture. Alternatively, carefully transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
  6. Reduce the heat to low. Stir in the whole milk and heavy cream. Heat through, but do not let the soup boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until fully melted and smooth. Stir in the 1/2 cup of sour cream until combined.
  8. Taste and adjust salt and pepper as needed. Serve the rich velvety soup hot, topped generously with the reserved crispy bacon, extra sour cream, and fresh chives.

Notes

  • For the best flavor, use freshly shredded cheddar cheese instead of pre-shredded cheese, as it melts smoother into your soup.
  • If you prefer a thicker soup, mash a few more cooked potato pieces against the side of the pot before adding the cream.
  • Prepare a toppings bar with extra cheese, bacon, sour cream, and chives so everyone can customize their ultimate comfort food bowl.

Nutrition

Find it online: https://delicerecipe.com/loaded-baked-potato-soup-recipe-creamy-comfort/