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Best Loaded Baked Potato Soup with Bacon

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A hearty, creamy, and smoky soup made with russet potatoes, crispy bacon, sharp cheddar cheese, and heavy cream. This comfort food classic is quick to make and perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 3 large russet potatoes, peeled and chopped into 1-inch cubes
  • 8 slices thick-cut bacon
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves fresh garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 4 stalks green onions, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Peel and chop the russet potatoes into 1-inch cubes. Place them in a bowl of cold water to rinse off excess starch.
  2. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of bacon grease in the pot.
  3. Add the diced yellow onion to the hot bacon grease. Sauté for 3-4 minutes until translucent and soft. Add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant.
  4. Add the drained potato cubes to the pot. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are fork-tender.
  5. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until smooth. Alternatively, transfer half to a countertop blender and pulse until smooth. Use a potato masher to mash the remaining chunks in the pot to your desired consistency.
  6. Stir in the heavy cream and shredded cheddar cheese. Heat the soup over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil after adding cream.
  7. Taste the soup and add salt and black pepper as needed. Ladle into bowls and top with reserved crispy bacon, sliced green onions, and an extra sprinkle of cheddar.

Notes

For a vegetarian version, swap chicken broth for vegetable broth and use plant-based butter. For a lighter version, use half-and-half and add cauliflower florets. If the soup is too thick, thin with extra broth or milk. If too thin, simmer uncovered to reduce. Do not boil after adding cream to prevent curdling.

Nutrition

Keywords: baked potato soup, bacon soup, comfort food, creamy soup, russet potatoes, cheddar cheese, quick dinner, potluck recipe

Find it online: https://clunkcook.com/best-loaded-baked-potato-soup-with-bacon/