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MealDinnerSoupsPorkChickenDairyGlutenEggsPorkChickenUnder 1 HourBig BatchStove TopDutch OvenLunchComfort Food

Creamy Loaded Baked Potato Soup

This bacon and potato soup is a comforting, hearty dish. Crispy bacon pairs with tender Yukon Gold potatoes, melted cheddar, and a touch of sour cream for a balanced blend of textures and tastes. The soup is thick, but you can adjust it to your preference, making it as chunky or smooth as you like. Perfect for a cozy night in, it’s an easy, crowd-pleasing recipe that feels indulgent without being complicated.

Katie Aubin, Brent Bennett & Mimo Ahmed
Tasty Team
95% would make again
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Creamy Loaded Baked Potato Soup
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

  • 6 bacon strips, cut into small pieces
  • ¼ cup unsalted butter
  • ½ medium white onion, diced
  • 2 teaspoons garlic paste
  • ¼ cup all-purpose flour
  • 4 cups chicken broth, divided
  • 4 large Yukon Gold potatoes, about 2 lbs, peeled and cubed
  • salt, to taste
  • black pepper, to taste
  • 2 cups milk
  • 1 cup sour cream, divided
  • 1.5 cups shredded cheddar cheese, divided
  • chopped fresh chive, for garnish

Nutrition Info

  • Calories 997
  • Fat 65g
  • Carbs 67g
  • Fiber 4g
  • Sugar 14g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. In a large Dutch oven, cook the bacon pieces over medium heat until crispy. Transfer the bacon to a plate and reserve 2 tablespoons of bacon grease in the pot.
  2. Add the butter to the Dutch oven, along with the onion. Sauté until tender, about 5 minutes. Add the garlic paste and cook for an additional minute, until fragrant.
  3. Whisk in the flour and cook for 2 minutes to form a roux. Gradually whisk in the 3 cups chicken broth stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
  4. Add the diced potatoes to the soup and season with salt and pepper to taste. Cook until the potatoes are tender, 20-25 minutes.
  5. For a chunkier soup, mash some of the potatoes with a masher or use an immersion blender for a smoother consistency. Then, stir in the milk. If the soup is too thick, feel free to add up to 1 cup of broth to reach your desired texture.
  6. Stir in ½ cup sour cream, ½ cup shredded cheddar cheese, and half of the cooked bacon. Continue to cook until the cheese is melted and the soup is heated through.
  7. Remove the soup from heat. Serve hot, topped with the reserved bacon, additional shredded cheddar cheese, chives, and a dollop of sour cream if desired.
  8. Enjoy!
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Creamy Loaded Baked Potato Soup