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Cozy Loaded Baked Potato Soup – Best Easy Bacon Recipe

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This cozy loaded baked potato soup with bacon is a thick, smoky, and cheesy comfort food that brings back memories of a beloved diner. Made with simple ingredients and a technique that builds flavor layer by layer, it’s the perfect cold-weather obsession.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (use gluten-free all-purpose blend if needed)
  • 4 cups whole milk (2% works in a pinch)
  • 1 cup heavy cream
  • 4 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)
  • 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups sharp cheddar cheese, shredded (from a block)
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • Extra crispy bacon crumbles, reserved from cooking

Instructions

  1. Cook the bacon. Place your chopped bacon in the cold Dutch oven and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and all the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. You should have about 2-3 tablespoons of bacon fat — if you have more, pour off the excess; if less, add a little butter to make up the difference.
  2. Sauté the aromatics. Add the diced onion to the hot bacon fat and cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the onions and garlic, then stir constantly with your wooden spoon for about 2 minutes. The mixture will look thick and pasty.
  4. Add the liquids gradually. Slowly pour in the milk and heavy cream while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
  5. Add the potatoes and broth. Stir in the diced potatoes, chicken broth, salt, pepper, smoked paprika, and cayenne if using. Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Check the potatoes. Pierce a potato cube with a fork. If it slides off easily, you’re good. If there’s resistance, give it another 5 minutes.
  7. Mash or blend (optional). For a chunky soup, use a potato masher to gently mash some of the potatoes right in the pot — about 4-5 good mashes is perfect. For a smoother soup, use an immersion blender for just a few seconds to break up some of the potatoes.
  8. Add the cheese. Remove the pot from the heat. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until completely melted.
  9. Finish and serve. Stir in half the crispy bacon bits and half the green onions. Taste and adjust seasoning. Ladle into bowls and top with a generous dollop of sour cream, the remaining bacon, green onions, and an extra sprinkle of cheese if desired. Let the soup sit for about 5 minutes before serving.

Notes

Don’t rush the roux; it should smell slightly nutty. Use room temperature dairy to prevent graininess. Add cheese off the heat to avoid separation. Let the soup rest for 5 minutes before serving. Soup tastes even better the next day.

Nutrition

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

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