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Easy Loaded Baked Potato Soup: Best Bacon Recipe

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This loaded baked potato soup is creamy, comforting, and packed with bacon, cheese, and all the classic toppings. Ready in about 40 minutes, it’s the perfect weeknight dinner that tastes like a hug in a bowl.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 ounces cream cheese, softened
  • 4 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup shredded sharp cheddar cheese (for topping)
  • 1/2 cup sour cream (for topping)
  • 3 green onions, sliced (for topping)
  • Extra crumbled bacon (for topping)

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate. Once cool, crumble or chop. Leave about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir constantly for 1-2 minutes until the mixture turns a light golden color.
  4. Add the liquid: Slowly pour in chicken broth while whisking continuously. Then add milk in a slow stream, still whisking. Bring to a gentle simmer; the soup will thicken after 3-4 minutes.
  5. Add the potatoes: Stir in diced potatoes, salt, and pepper. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
  6. Add the cream cheese: Drop in softened cream cheese and stir until completely melted and incorporated, about 2 minutes.
  7. Mash to desired consistency: Use a potato masher to gently mash about half the potatoes right in the pot. For a smoother soup, mash more; for chunkier, mash less.
  8. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with shredded cheddar, sour cream, crumbled bacon, and sliced green onions. Serve immediately.

Notes

For best texture, use whole milk and softened cream cheese. Don’t rush the roux; cook until golden. Adjust salt carefully as bacon and cheese add salt. Soup thickens as it sits; thin with milk or broth when reheating. For a gluten-free version, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour.

Nutrition

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

Find it online: https://flurpchef.com/easy-loaded-baked-potato-soup-best-bacon-recipe/