Loaded Bacon Potato Soup

This loaded potato soup is basically all your favorite baked potato toppings turned into a creamy, comforting bowl of soup. You can make it on cold nights when you want something filling but didn’t want to fuss with anything complicated.

The bacon adds a salty crunch, while the potatoes break down just enough to thicken the soup naturally. Sharp cheddar melts in to make it rich without being heavy. It’s become my go-to when friends come over since I can make it ahead and reheat it without any issues. Perfect for game days or when you need to feed a group something that’ll stick to their ribs. The leftovers might even be better the next day.

What you need for Loaded Bacon Potato Soup

How to make Loaded Bacon Potato Soup

1. Start by cooking the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Let it cook until crispy and deep brown, about 8-10 minutes, stirring occasionally. You want the bacon bits to be really crispy since they’ll soften slightly in the soup later. Remove about 1/4 cup of the bacon bits with a slotted spoon and set aside for garnish.

2. Leave about 2 tablespoons of bacon fat in the pot (drain off any excess) and add your diced onion. Cook until it becomes soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until you can really smell that garlicky aroma – but watch it carefully because garlic can burn quickly.

3. Push the onion mixture to one side of the pot and add the butter. Once it melts, sprinkle in the flour and whisk them together. Keep stirring this roux for about 2 minutes until it turns a light golden color and smells slightly nutty. This will help thicken your soup without leaving any floury taste.

4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Add your cubed potatoes, salt, black pepper, and cayenne (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes. You’ll know the potatoes are done when you can easily pierce them with a fork but they still hold their shape.

5. Once the potatoes are tender, add the heavy cream and milk. Let it come back to a gentle simmer – don’t let it boil hard or the dairy might separate. Cook for another 5 minutes to let everything come together.

6. Take a potato masher and give the soup a few gentle mashes. You want to break up some potatoes to thicken the soup while leaving plenty of chunks for texture. The soup should be creamy but still have defined pieces of potato throughout.

7. Turn off the heat and stir in the shredded cheddar cheese and sour cream until the cheese melts completely. Give it a taste and add more salt if needed – potatoes usually need quite a bit of seasoning.

8. Ladle the hot soup into bowls and top with the reserved crispy bacon bits, sliced green onions, and an extra sprinkle of cheese if you’re feeling indulgent. The soup should be thick enough that your toppings won’t immediately sink to the bottom.

This soup will continue to thicken as it cools, so if you’re reheating leftovers, you might need to thin it out with a splash of milk or broth.

Loaded Bacon Potato Soup

Loaded Bacon Potato Soup

This Loaded Bacon Potato Soup combines creamy potatoes, crispy bacon, and savory seasonings for a hearty, comforting dish. Perfect for chilly days, it's a satisfying bowl of warmth and flavor!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 7 people

Ingredients

  

• 8 slices bacon diced
• 1 large onion diced
• 3 cloves garlic minced
• 6 medium russet potatoes peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional

Instructions

 

• Cook diced bacon in a large Dutch oven over medium heat for 8-10 minutes, until crispy and deep brown. Remove 1/4 cup of bacon bits with a slotted spoon and set aside for garnish.
• Leave 2 tablespoons of bacon fat in the pot, then add diced onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds, being careful not to burn it.
• Push the onion mixture to one side and add butter. Once melted, sprinkle in flour and whisk together. Stir for 2 minutes until the roux is light golden and smells nutty.
• Slowly pour in chicken broth while whisking to avoid lumps. Add cubed potatoes, salt, black pepper, and cayenne. Bring to a gentle boil, reduce heat, and simmer uncovered for 15-20 minutes until potatoes are fork-tender but still hold shape.
• Add heavy cream and milk, then simmer gently for another 5 minutes without boiling.
• Use a potato masher to gently mash the soup, breaking up some potatoes but leaving chunks for texture. The soup should be creamy with defined pieces of potato.
• Turn off heat and stir in shredded cheddar cheese and sour cream until the cheese melts completely. Taste and adjust seasoning with more salt if needed.
• Ladle soup into bowls and top with crispy bacon bits, sliced green onions, and extra cheese, if desired. The soup should be thick enough to support the toppings without sinking.