Loaded Baked Potato Soup Recipe with Crispy Bacon

The first time I made this cozy loaded baked potato soup, the aroma of sizzling bacon and buttery potatoes filled my kitchen, and I just knew I had stumbled upon something magical. It’s the kind of recipe that makes you pause, take a deep breath, and savor the moment. I remember my family hovering around the stove, impatiently waiting for me to finish ladling the soup into bowls. Honestly, I can’t blame them—it’s pure comfort in a bowl.

Years ago, I used to think baked potato soup was one of those dishes best left to restaurant chefs. But one chilly weekend, as the rain tapped against the windows, I decided to give it a shot. With crispy bacon, creamy potatoes, and all the toppings that make a loaded baked potato shine, this recipe quickly became a family favorite. Now, it’s a staple during cozy nights, comforting gatherings, and even casual lunch dates. And trust me, you’re going to want to bookmark this one.

It’s dangerously easy to make, full of rich flavors, and customizable to fit anyone’s taste buds. Whether you’re whipping up a pot for your kids, impressing guests at a dinner party, or just treating yourself, this loaded baked potato soup is like a warm hug in a bowl. Let’s dive into the details—you won’t regret it!

Why You’ll Love This Recipe

• Rich and Creamy Comfort: The velvety texture of this soup paired with crispy bacon is the ultimate cold-weather treat.
• Simple Ingredients: Everything you need is probably already in your kitchen—no fancy grocery trips required.
• Quick and Easy: Ready in under an hour, it’s perfect for busy weeknights or last-minute cravings.
• Customizable: Whether you like extra cheese, a dollop of sour cream, or prefer turkey bacon, this recipe adapts to your preferences.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves this hearty soup.
• Perfect for Gatherings: Great for potlucks, cozy family dinners, or as a comforting dish for a cold day.

What sets this recipe apart is the careful balance of flavors—from the smoky bacon to the tender potatoes and creamy base. Plus, the toppings bring in a fun “build-your-own” vibe that makes every bowl unique. And let’s be honest, we could all use a little extra comfort food magic in our lives right now.

What Ingredients You Will Need

This recipe uses simple, straightforward ingredients that pack big flavor. Here’s what you’ll need:

• Russet potatoes: Peeled and diced (these are perfect for their starchy, fluffy texture).
• Unsalted butter: For richness and flavor.
• Yellow onion: Diced finely for added sweetness.
• Garlic: Minced to bring depth and warmth.
• All-purpose flour: Helps thicken the soup.
• Chicken broth: Adds a savory base to the soup (use low-sodium for better control of salt levels).
• Milk: Whole milk for creaminess, but you can substitute with milk alternatives like almond or oat milk.
• Heavy cream: For that indulgent texture; you can skip this for a lighter option.
• Shredded cheddar cheese: Sharp or mild works; this is the star of the toppings!
• Sour cream: Optional, but adds tangy richness.
• Salt & pepper: To taste.
• Crispy bacon: Cooked and crumbled (the more, the better!).
• Chopped green onions: For a fresh, zesty finish.

Feel free to add your favorite toppings like chives, parsley, or even a sprinkle of paprika for a little extra kick. This soup is all about making it your own!

Equipment Needed

• Large pot: A sturdy pot is essential for cooking the soup evenly.
• Skillet: For cooking that perfectly crispy bacon.
• Wooden spoon: Ideal for stirring and ensuring nothing sticks.
• Ladle: To serve up those hearty portions.
• Knife and cutting board: For prepping your veggies and bacon.

If you don’t have a skillet, a regular frying pan works just fine. And for cutting your veggies, a sharp knife will make the prep quicker and easier—just be careful!

Preparation Method

1. Peel and dice the russet potatoes into small cubes. Set them aside.
2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
4. Slowly pour in the chicken broth, whisking to combine and prevent lumps. Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
5. While the soup simmers, cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble the bacon into small pieces.
6. Once the potatoes are soft, use a potato masher or immersion blender to mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some chunks for texture.
7. Pour in the milk and heavy cream, stirring to combine. Add salt and pepper to taste. Let the soup heat through for 5 minutes.
8. Serve the soup hot, topped with cheddar cheese, sour cream, crispy bacon, and green onions.

Cooking Tips & Techniques

A few tips to make sure your loaded baked potato soup turns out perfectly:

• Use Russet potatoes: Their starchy texture is ideal for creamy soups.
• Don’t skip the roux: The butter and flour mixture is essential for thickening the soup.
• Taste as you go: Adjust the seasoning gradually to avoid over-salting.
• Mash for texture: Blend or mash some potatoes but leave chunks for a satisfying bite.
• Save the bacon grease: For an extra smoky flavor, use a little bacon grease instead of butter for sautéing the onions.

If your soup ends up too thick, simply add a splash of chicken broth or milk to thin it out. And don’t forget—those toppings make all the difference!

Variations & Adaptations

This recipe is easily customizable. Here are a few ideas:

• Gluten-Free Option: Use cornstarch instead of flour for the roux.
• Dairy-Free Version: Swap milk and heavy cream for unsweetened almond or coconut milk, and use dairy-free cheese and sour cream.
• Vegetarian Twist: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for extra flavor.
• Spicy Kick: Stir in a pinch of cayenne or red pepper flakes for a spicy version.
• Cheesy Upgrade: Experiment with different cheeses like Gruyère or smoked gouda for unique flavors.

Personally, I’ve tried swapping regular bacon for turkey bacon, and it’s just as delicious. The possibilities are endless!

Serving & Storage Suggestions

Here’s how to get the most out of your soup:

• Serving: Serve hot with extra toppings on the side so everyone can customize their bowl.
• Pairings: Pair with crusty bread, a side salad, or even crispy potato wedges.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 3 months. Reheat gently over low heat, adding a splash of milk to restore creaminess.

Pro tip: The flavors intensify overnight, so it’s even better the next day!

Nutritional Information & Benefits

Here’s a snapshot of the nutritional benefits of this loaded baked potato soup:

• Calories: Approximately 350 per serving.
• Protein: Thanks to the cheese, bacon, and milk, this soup has a good protein boost.
• Potatoes: A great source of potassium and vitamin C.
• Healthy Fats: Comes from the milk and cheese.
• Dietary Considerations: Gluten-free and dairy-free options available.

Keep in mind, the nutritional values will vary depending on the specific ingredients you use.

Conclusion

If you’re looking for a recipe that’s easy, delicious, and guaranteed to please, this cozy loaded baked potato soup with crispy bacon is it. The creamy base, smoky bacon, and endless topping options make it a winner every time. Plus, it’s so versatile—you can easily adapt it to suit your dietary needs or flavor preferences.

Honestly, I love this recipe because it’s a little nostalgic, a little indulgent, and totally satisfying. It’s the kind of meal that makes you feel warm and happy inside, no matter the season. So go ahead, give it a try, and let me know how you made it your own in the comments below. I’d love to hear your creative twists on this family favorite!

Happy cooking!

FAQs

What’s the best way to reheat this soup?

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if needed to adjust the consistency.

Can I make this soup ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge. The flavors develop even more overnight.

Can I use sweet potatoes instead of russet potatoes?

Yes, but the flavor and texture will be different—sweeter and less fluffy. It’s a fun twist if you’re in the mood for something unique!

What toppings work best for this soup?

Cheddar cheese, sour cream, crispy bacon, and green onions are classic, but you can also add diced avocado, hot sauce, or croutons.

Can I make this soup in a slow cooker?

Yes! Cook the bacon first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Mash the potatoes before serving.

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