Print

Easy Loaded Baked Potato Soup with Bacon Crumble

loaded baked potato soup - featured image
Print Recipe

This loaded baked potato soup is thick, creamy, and topped with crispy bacon crumble and melted cheese. It’s a comforting, crowd-pleasing meal that comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 4 large Russet potatoes (about 2.5 pounds), scrubbed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 slices thick-cut bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • For toppings: extra shredded cheddar cheese, 3-4 green onions sliced, sour cream for dolloping, fresh chives (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss potato cubes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes until golden and tender. Set aside.
  2. While potatoes roast, cook chopped bacon in a large stockpot or Dutch oven over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot.
  3. Add butter to the pot with the bacon fat. Once melted, add diced onion and cook 4-5 minutes until soft. Add minced garlic and cook 1 minute more.
  4. Sprinkle flour over the onions and garlic. Stir and cook for 1-2 minutes to make a roux.
  5. Slowly pour in chicken broth while whisking constantly. Add milk and heavy cream, whisk until smooth. Bring to a gentle simmer, then reduce heat to low.
  6. Stir in roasted potatoes (reserve about 1 cup for chunky texture if desired). Simmer for 10 minutes, stirring occasionally.
  7. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend half the soup in a regular blender in batches, or use a potato masher for a chunkier texture.)
  8. Remove pot from heat. Stir in shredded cheddar cheese and sour cream until melted and incorporated. Season with salt and pepper to taste.
  9. Ladle soup into bowls. Top with reserved bacon crumble, extra shredded cheese, a dollop of sour cream, and sliced green onions and chives. Serve hot.

Notes

Roasting the potatoes first adds deep flavor. Always remove pot from heat before adding cheese and sour cream to prevent curdling. Soup tastes even better the next day. For a vegetarian version, omit bacon and use vegetable broth with smoked paprika.

Nutrition

Keywords: loaded baked potato soup, bacon crumble, creamy potato soup, comfort food, easy soup recipe

Find it online: https://piperplate.com/easy-loaded-baked-potato-soup-with-bacon-crumble/