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Creamy Loaded Baked Potato Soup with Bacon – Easy Dinner in 30 Minutes

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This creamy loaded baked potato soup with bacon is the ultimate comfort food, ready in under 30 minutes. It’s rich, smoky, and packed with crispy bacon, melty cheddar, and tender potatoes.

Ingredients

Scale
  • 6 strips bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 medium Russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 1½ cups sharp cheddar cheese, shredded (plus more for topping)
  • ½ cup sour cream
  • Salt and black pepper to taste
  • 3–4 green onions, sliced thin for garnish
  • Optional toppings: extra shredded cheese, crispy bacon bits, dollop of sour cream, fresh chives

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (about 5-6 minutes). Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for 1-2 minutes until fully incorporated and forms a thick paste.
  4. Add the liquid: Slowly pour in chicken broth while whisking constantly to prevent lumps. Then add milk, still whisking. Bring to a gentle simmer (small bubbles around edges). Do not let it boil hard.
  5. Cook the potatoes: Add diced potatoes to the pot. Stir to combine, bring back to a gentle simmer. Reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash some potatoes: Remove pot from heat. Use a potato masher to gently mash about half of the potatoes right in the pot, leaving some chunky bits.
  7. Add the cheese and sour cream: Stir in shredded cheddar cheese and sour cream until cheese is fully melted and soup is smooth. Season with salt and pepper to taste.
  8. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a generous sprinkle of green onions or chives. Serve immediately.

Notes

For best texture, use Russet potatoes. Grate your own cheese for smooth melting. Don’t over-stir after adding cheese to avoid graininess. If soup is too thick, add a splash of warm milk or broth. If too thin, simmer uncovered for a few minutes. Leftovers keep in the fridge for up to 4 days; reheat gently on the stovetop with a splash of milk.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, easy dinner, comfort food, 30 minute meal

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