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Wholesome Loaded Baked Potato Soup with Crispy Bacon

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A creamy, satisfying baked potato soup made with roasted potatoes, crispy bacon, and a secret ingredient of Greek yogurt for tanginess and protein. This comforting soup comes together in about 45 minutes and is perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), diced into 1/2-inch cubes
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese, shredded (plus more for topping)
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 3–4 green onions, sliced
  • Optional toppings: extra shredded cheese, Greek yogurt, crispy bacon bits, fresh chives

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and dice into 1/2-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  2. While potatoes roast, cook bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to paper towels to drain. Reserve 2 tablespoons bacon fat. Crumble or chop bacon when cool.
  3. In a large pot, heat reserved bacon fat over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over onion mixture and stir constantly for 1-2 minutes to form a roux.
  5. Slowly pour in chicken broth while whisking continuously. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
  6. Add roasted potatoes to pot, reserving about 1 cup for later. Stir and simmer 5 minutes.
  7. Remove pot from heat. Use an immersion blender to blend about half the soup until smooth, leaving some chunky bits. If using a regular blender, carefully blend half the soup and return to pot. Stir in reserved whole potato cubes.
  8. Return pot to low heat. Stir in milk, Greek yogurt, and 3/4 cup shredded cheddar cheese until melted and creamy. Do not let boil.
  9. Taste and adjust seasoning with salt and pepper.
  10. Ladle into bowls and top with crispy bacon, remaining cheese, sliced green onions, and optional toppings. Serve immediately.

Notes

Don’t skip roasting the potatoes—it concentrates flavor and prevents waterlogging. Add dairy on low heat to avoid curdling. Season in layers, but taste before adding extra salt due to bacon and cheese. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. Soup can be refrigerated for up to 4 days or frozen (without dairy) for up to 3 months.

Nutrition

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

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