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Best Easy Loaded Baked Potato Soup with Bacon Crumble

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This loaded baked potato soup with bacon crumble is creamy, smoky, and packed with chunky potato pieces. It’s a quick and easy weeknight dinner that tastes like it’s been simmering all day.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 6 medium potatoes)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional but recommended)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream, room temperature
  • ¼ cup chopped fresh chives or green onions
  • Extra bacon crumble for topping (reserve about ¼ cup from the cooked bacon)
  • Extra shredded cheese for garnish

Instructions

  1. Cook the bacon (8-10 minutes). Place the chopped bacon in a large Dutch oven or heavy pot over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics (5 minutes). Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Make the roux (2 minutes). Add the butter to the pot and let it melt completely. Sprinkle the flour over the butter and onion mixture. Stir constantly with a wooden spoon for 1-2 minutes. The mixture will look like thick paste—that’s exactly what you want.
  4. Add the liquids (5 minutes). Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Cook the potatoes (15-18 minutes). Add the cubed potatoes, salt, pepper, and smoked paprika. Stir everything together. Bring the soup back to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15-18 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Blend half the soup (2 minutes). Remove the pot from the heat. Use an immersion blender to blend about half of the soup directly in the pot. You want some creamy texture and some chunky potato pieces. Pulse 5-6 times, moving the blender around. If using a regular blender, carefully transfer about 3 cups of the soup to the blender, vent the lid, and blend until smooth. Return it to the pot.
  7. Add the cheese and sour cream (3 minutes). Stir in 1 ½ cups of the shredded cheddar cheese until completely melted. Add the sour cream and stir until smooth. Taste and adjust seasoning—you might want another pinch of salt or a crack of black pepper.
  8. Finish with bacon crumble (1 minute). Stir in about three-quarters of the cooked bacon crumble, reserving the rest for topping. This ensures the bacon flavor is throughout the soup, not just on top.
  9. Serve and garnish. Ladle the soup into bowls. Top with the remaining shredded cheese, reserved bacon crumble, and a generous sprinkle of fresh chives. Serve immediately while it’s hot and bubbly.

Notes

Don’t skip cooking the bacon first and using the rendered fat to sauté the onion. Add cheese when soup is not boiling to prevent graininess. Smoked paprika adds subtle warmth. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use full-fat coconut milk, dairy-free cheese, and dairy-free sour cream.

Nutrition

Keywords: loaded baked potato soup, bacon crumble, potato soup, comfort food, easy soup, weeknight dinner

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