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
• 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)
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.
RECIPE NOTES & TIPS
• Use starchy potatoes (Russet/Idaho) – they break down better and make soup creamier
• Don’t skip the bacon-frying step – that fat = flavor base
• Cut potatoes same size (about 1/2 inch) for even cooking
• Room temp dairy prevents curdling
• Sharp cheddar gives best flavor – pre-shredded won’t melt as smoothly
• Too thick? Add warm broth, not cold liquid
SERVING SUGGESTIONS
Drinks:
• Beer: Brown ale or stout
• Wine: Buttery Chardonnay
• Non-alcoholic: Apple cider or crisp lemonade
Sides:
• Crusty bread or cornbread
• Simple green salad
• Pickle spears for tang
DIFFERENT OCCASIONS
• Casual dinner: Serve in mugs, bread on side
• Game day: Set up toppings bar
• Make-ahead meal: Prep base (no dairy) day before
• Large groups: Easy to double, use slow cooker to keep warm
STORAGE & LEFTOVERS
• Fridge: 3-4 days in airtight container
• Freezer: Not recommended (dairy separates)
• Reheat: Low heat, stirring often
• Add splash of milk when reheating
• Store toppings separately
