Print

Creamy Loaded Baked Potato Soup with Crispy Bacon

creamy loaded baked potato soup with crispy bacon - featured image
Print Recipe

This creamy loaded baked potato soup is velvety, savory, and topped with crispy bacon, making it the ultimate comfort food for cold days. Roasted garlic and bacon fat add deep, smoky flavor, while tender potato chunks and melted cheddar create a rich, satisfying bowl.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced, plus 1 whole head for roasting
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 pounds Russet potatoes (about 4–5 large), peeled and cut into ½-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 1½ teaspoons salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ cup fresh chives or green onions, chopped
  • Optional toppings: extra shredded cheese, extra sour cream, crispy bacon crumbles, black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and golden. Let cool slightly, squeeze out roasted garlic, mash with a fork, and set aside.
  2. Arrange bacon slices on a rimmed baking sheet. Bake at 400°F for 12-15 minutes until crispy. Alternatively, cook in a skillet over medium heat for 8-10 minutes. Transfer to paper towels to drain. Once cool, crumble or chop. Reserve 2 tablespoons of bacon fat.
  3. In a large pot or Dutch oven, melt butter with reserved bacon fat over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and onion is translucent. Add minced garlic (not roasted garlic) and cook 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste. The mixture will look pasty and clumpy.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk, heavy cream, roasted garlic mash, salt, pepper, and smoked paprika. Stir in cubed potatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender. Stir occasionally.
  6. Using an immersion blender, give the soup 4-5 quick pulses to break up about half the potatoes, leaving some chunky pieces. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back into pot.
  7. Remove pot from heat. Stir in shredded cheddar cheese and sour cream until completely melted and smooth. Taste and adjust seasoning.
  8. Ladle soup into bowls. Top with crispy bacon crumbles, fresh chives or green onions, extra shredded cheese, a dollop of sour cream, and a crack of black pepper. Serve immediately.

Notes

Roasting the garlic adds a sweet, mellow depth. Shred your own cheese for smooth melting. Reserve bacon fat for sautéing aromatics. Do not boil the soup after adding dairy to prevent curdling. Soup thickens as it sits; add a splash of milk or broth when reheating. For gluten-free, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour.

Nutrition

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

Find it online: https://sparklechew.com/creamy-loaded-baked-potato-soup-with-crispy-bacon-recipe/