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Easy Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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This creamy loaded baked potato soup with bacon is a quick and easy comfort food made with simple ingredients like Russet potatoes, bacon, cheese, and cream. It’s perfect for potlucks, game days, or any night you need a warm, satisfying meal.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 large Russet potatoes, peeled and cubed (about 2 pounds)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Extra bacon crumbles for topping

Instructions

  1. Cook the bacon: Place bacon strips in a cold skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon fat.
  2. Sauté the aromatics: In a Dutch oven or large pot, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the soup base: Pour in chicken broth and add cubed potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Mash and thicken: Remove pot from heat. Mash potatoes in the pot with a potato masher to desired consistency (leave some chunks for texture or blend until smooth with an immersion blender).
  5. Add the creamy elements: Return pot to low heat. Add softened cream cheese and stir until melted, about 2-3 minutes. Slowly pour in heavy cream while stirring constantly. Add half of the crumbled bacon and stir to combine. Heat through for 3-4 minutes without boiling.
  6. Season and finish: Season with salt and pepper to taste. Stir in shredded cheddar cheese until fully melted and soup is smooth. Adjust seasoning as needed.
  7. Serve with toppings: Ladle soup into bowls. Top each serving with a dollop of sour cream, reserved bacon crumbles, extra shredded cheese, and sliced green onions. Serve immediately.

Notes

For best results, use Russet potatoes for their high starch content. Let cream cheese soften at room temperature before adding. Avoid boiling after adding dairy to prevent curdling. Soup thickens as it cools; add extra broth or milk when reheating. For a vegetarian version, skip bacon and use vegetable broth with smoked paprika and liquid smoke.

Nutrition

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

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