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Creamy Loaded Baked Potato Soup Recipe with Crispy Bacon

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A comforting and creamy baked potato soup topped with crispy bacon and sharp cheddar cheese, perfect for cold winter days. This easy recipe uses simple pantry staples and delivers rich, satisfying flavor.

Ingredients

Scale
  • 4 medium russet baked potatoes
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups (960 ml) chicken broth (low sodium preferred)
  • 1 1/2 cups (360 ml) half-and-half
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (115 g) sharp cheddar cheese, shredded
  • 6 slices bacon, cooked crisp and crumbled
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake on a baking sheet for 45-60 minutes until tender.
  2. Cook bacon in a skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels, crumble, and set aside.
  3. In a large heavy-bottomed pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  4. Add minced garlic and sauté for 1 minute until fragrant.
  5. Sprinkle flour over onion and garlic mixture and stir constantly for 2 minutes to cook out raw flour taste.
  6. Gradually whisk in chicken broth and half-and-half. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened. Season with salt and pepper.
  7. When potatoes are cool enough, peel and roughly mash the flesh, leaving some chunks.
  8. Stir mashed potatoes into the simmering soup base and cook together for 5 minutes.
  9. Mix in softened cream cheese and shredded cheddar until melted and smooth. Adjust seasoning and add optional smoked paprika or cayenne if desired.
  10. Use an immersion blender to puree soup to preferred consistency, leaving some chunks for texture. Alternatively, blend in batches with a regular blender and return to pot.
  11. Serve hot, topped with crumbled bacon and sliced green onions. Optionally add extra cheddar or sour cream.

Notes

Bake potatoes instead of boiling to deepen flavor and improve texture. Do not overblend soup; keep some chunks for a rustic feel. Cook bacon separately until just crisp for best texture. Adjust seasoning gradually. If soup is too thick after blending, add broth or half-and-half to loosen. Leftovers thicken when cooled; thin with broth or milk when reheating. For dairy-free, substitute half-and-half with coconut milk and use dairy-free cream cheese. For gluten-free, replace flour with gluten-free flour or cornstarch slurry.

Nutrition

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

Find it online: https://blingbite.com/creamy-loaded-baked-potato-soup-recipe-with-crispy-bacon-perfect-for-winter/