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Crowd-Pleasing Loaded Baked Potato Soup with Bacon: Easy & Best

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This rich, creamy loaded baked potato soup is packed with bacon, cheese, sour cream, and chives. It’s a crowd-pleasing comfort food that comes together in under 45 minutes, perfect for game nights, parties, or cozy dinners.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 large russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • Salt and black pepper to taste
  • ¼ cup crumbled cooked bacon (for topping)
  • ½ cup shredded sharp cheddar cheese (for topping)
  • ¼ cup chopped fresh chives (for topping)
  • ¼ cup sour cream (for topping)

Instructions

  1. Cook the bacon: Place the 6 slices of bacon in a cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat has rendered, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble it into small pieces and set aside for the topping. Leave about 2 tablespoons of the rendered bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat over medium heat. Cook, stirring occasionally, until the onion is translucent and softened, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the broth and potatoes: Pour in the 4 cups of chicken broth and add the diced russet potatoes. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.
  4. Mash some of the potatoes: Using a potato masher, gently mash about half of the potatoes right in the pot to thicken the soup naturally.
  5. Incorporate the dairy: Reduce the heat to low. Add the softened cream cheese and stir until completely melted and incorporated, about 1 minute. Slowly pour in the heavy cream while stirring constantly. Add the shredded cheddar cheese and stir until melted and the soup is smooth. Do not let the soup boil.
  6. Finish with sour cream and seasoning: Remove the pot from the heat. Stir in the sour cream until fully combined. Taste and adjust seasoning with salt and black pepper.
  7. Serve and garnish: Ladle the soup into bowls. Top each bowl with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and a pinch of fresh chives. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that can make the soup gritty. If the soup is too thick, thin with a splash of warm broth or milk. If too thin, let it simmer uncovered for a few minutes. The soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and freeze for up to 3 months; reheat gently on the stovetop with a splash of broth.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, easy potato soup, crowd-pleasing soup, comfort food, game day soup

Find it online: https://lumalunch.com/crowd-pleasing-loaded-baked-potato-soup-with-bacon-easy-and-best/