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Creamy Loaded Baked Potato Soup with Bacon

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A rich and comforting soup made with russet potatoes, crispy bacon, sharp cheddar cheese, and heavy cream. This recipe balances a creamy blended base with chunky potato bites for the perfect texture.

Ingredients

Scale
  • 8–10 strips thick-cut bacon (preferably applewood smoked)
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (1 liter) low-sodium chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream
  • 1.5 cups (170 grams) sharp cheddar cheese, freshly shredded
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Sour cream for topping
  • 3–4 stalks green onions, sliced for topping

Instructions

  1. Cook the bacon in a large Dutch oven over medium heat until crispy but slightly chewy (8-10 minutes). Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
  2. Increase heat to medium-high. Add diced onion to the bacon fat and sauté for 5 minutes until translucent. Add minced garlic and dried thyme in the last minute, stirring constantly.
  3. Add the diced potatoes to the pot with the onions. Pour in the broth, ensuring liquid comes halfway up the potatoes. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
  5. Remove from heat. Use an immersion blender to blend about one-third to one-half of the soup, leaving the rest chunky.
  6. Stir in the heavy cream. Turn heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
  7. Season with salt and pepper to taste. Ladle into bowls and top with reserved bacon, sour cream, and green onions. Serve immediately.

Notes

For a smoother soup, blend all potatoes. If the soup is too thick, add more broth. If too thin, simmer uncovered. Cheese should be added off the heat or on low to prevent graininess. Leftovers keep in the fridge for 3 days or freeze for up to 2 months.

Nutrition

Keywords: baked potato soup, bacon soup, creamy potato soup, comfort food, winter soup, easy dinner, cheddar soup

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