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Loaded Baked Potato Soup with Bacon

Loaded baked potato soup with bacon is thick, creamy, and loaded with tender ¾-inch potato cubes, smoky crisp bacon, and melted sharp cheddar. The soup is built with a roux, gently simmered, then finished with cheddar and sour cream for a rich, spoonable texture.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bacon and base
  • 8 thick-cut bacon Chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion Finely diced
  • 3 garlic Minced
  • 0.25 cup all-purpose flour All-purpose flour
Soup
  • 4 cup low-sodium chicken broth
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 2.5 lb russet potatoes Peeled and cut into ¾-inch cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 1.5 cup sharp cheddar cheese Freshly shredded
Finish and toppings
  • 0.75 cup sour cream Plus extra for serving if desired
  • 3 green onions Thinly sliced
  • 0.5 cup shredded sharp cheddar cheese For serving
  • reserved crispy bacon Reserve about 2 tablespoons of bacon drippings in the pot, then reserve crispy bacon for topping
  • 0.25 cup sour cream For serving

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the chopped thick-cut bacon in a large Dutch oven over medium heat for 7–9 minutes, until crisp, then transfer to a paper-towel-lined plate.
  2. Reserve about 2 tablespoons of bacon drippings in the pot, then add the unsalted butter and the finely diced yellow onion.
  3. Cook the onion for 4–5 minutes, until softened, then add the minced garlic and cook for 30 seconds.
  4. Sprinkle in the all-purpose flour and stir continuously for 1 minute to form a smooth roux.
Simmer and thicken the soup
  1. Whisk in the low-sodium chicken broth gradually, then add the whole milk and heavy cream.
  2. Add the russet potatoes, salt, black pepper, and smoked paprika, then bring the soup to a gentle simmer.
  3. Cook for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
  4. Mash some of the potatoes directly in the pot with a potato masher, leaving plenty of chunks intact for texture.
  5. Reduce the heat to low, then stir in the sharp cheddar cheese until completely melted.
  6. Add the sour cream and about two-thirds of the crispy bacon, stirring until thick and creamy, and do not boil after adding the dairy.
Serve
  1. Serve the soup hot with shredded sharp cheddar cheese, the remaining crispy bacon, green onions, and a small spoonful of sour cream.

Notes

For the creamiest texture, keep the soup at a gentle simmer during the potato cooking, then lower to low heat before adding cheddar and sour cream. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking the dairy. Freeze yes—freeze in portions, then thaw overnight and reheat on low, stirring well. For a lighter option, swap half the heavy cream for additional whole milk (texture will be slightly thinner but still creamy).