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Loaded Baked Potato Soup Recipe with Bacon Crumbles Easy and Creamy

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A creamy, savory baked potato soup loaded with crispy bacon crumbles, sharp cheddar, and cream cheese, perfect for warming up on a chilly day. This easy recipe balances rich texture with smoky flavor for a comforting meal.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 6 slices thick-cut bacon, chopped and cooked until crispy
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium recommended)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 3 stalks green onions, sliced thinly
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Optional toppings: sour cream, extra bacon crumbles, chives, shredded cheese

Instructions

  1. Cook the bacon in a large pot or skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Sauté chopped onion for about 5 minutes until translucent and soft. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
  4. Stir in diced potatoes, then pour in chicken broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
  5. Optional: Use an immersion blender to pulse the soup a few times for a chunky texture, or carefully puree half the soup in a blender and return to pot.
  6. Stir in softened cream cheese and heavy cream until fully melted and combined. Heat gently without boiling.
  7. Season with salt and freshly ground black pepper. Stir in shredded cheddar cheese until melted and smooth.
  8. Reserve some bacon crumbles for garnish, then stir the rest and sliced green onions into the soup.
  9. Serve warm, topped with extra bacon, green onions, sour cream, and shredded cheese if desired.

Notes

If soup is too thick, add more chicken broth or cream to reach desired consistency. Let soup rest 5 minutes before serving to meld flavors. Avoid boiling after adding cream and cheese to prevent curdling. Use potatoes of similar size for even cooking. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For lighter version, use half-and-half instead of heavy cream. Bacon can be replaced with smoked paprika or sautéed mushrooms for vegetarian option.

Nutrition

Keywords: loaded baked potato soup, bacon crumbles, creamy soup, comfort food, easy soup recipe, cheddar cheese soup, potato soup

Find it online: https://tessierecipes.com/loaded-baked-potato-soup-recipe-with-bacon-crumbles-easy-and-creamy/