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Creamy Loaded Potato Soup with Crispy Bacon Bits (Easy 30-Minute Recipe)

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This creamy loaded potato soup with crispy bacon bits is a quick and comforting meal, ready in just 30 minutes. It’s velvety smooth with tender potato chunks, topped with sharp cheddar, sour cream, green onions, and crunchy bacon.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), peeled and diced into ½-inch cubes
  • 8 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 4–5 green onions, sliced
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon in a cold skillet over medium heat until deeply browned and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into small bits. Reserve 2 tablespoons of the rendered bacon fat.
  2. In a large Dutch oven or heavy-bottomed pot, heat the reserved bacon fat over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
  4. Slowly pour in the chicken broth while whisking vigorously. Then add the milk, pouring slowly while stirring. Bring the mixture to a gentle simmer.
  5. Add the diced potatoes to the pot. Reduce heat to medium-low, cover, and let simmer for 12-15 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Remove the pot from the heat. Using a potato masher, gently mash about half the potatoes right in the pot, leaving some chunks.
  7. Add the softened cream cheese and stir until fully melted. Then add the shredded cheddar cheese a handful at a time, stirring after each addition until smooth.
  8. Stir in the sour cream. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and top with crispy bacon bits, sliced green onions, extra cheddar, and a dollop of sour cream if desired.

Notes

Do not boil the milk to prevent curdling. Grate your own cheese for smoother melting. Save the bacon fat for cooking the aromatics. Adjust salt carefully as bacon and cheese add saltiness. For a gluten-free version, use a 1:1 gluten-free flour blend or a cornstarch slurry.

Nutrition

Keywords: potato soup, loaded potato soup, creamy potato soup, bacon potato soup, easy soup recipe, 30-minute meal, comfort food

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