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Creamy Loaded Potato Soup with Easy Bacon Topping

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A rich and creamy loaded potato soup that’s ready in under an hour, featuring crispy bacon, melted cheddar, and a velvety broth made without heavy cream. Perfect for cozy nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 4 ounces cream cheese, softened and cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup sour cream
  • 2 green onions, sliced thin

Instructions

  1. Cook the bacon. Preheat your oven to 400°F. Line a rimmed baking sheet with foil. Lay the bacon strips in a single layer and bake for 15-18 minutes, until crispy. Transfer to a paper towel-lined plate to cool, then crumble. Reserve about 2 tablespoons of the rendered bacon fat.
  2. Sauté the aromatics. In a large pot or Dutch oven, heat the reserved bacon fat over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes until the flour is golden and toasty.
  4. Add the liquids. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth. Bring to a gentle simmer.
  5. Cook the potatoes. Add the diced potatoes, salt, pepper, garlic powder, and smoked paprika. Stir, bring back to a simmer, then reduce heat to medium-low. Cover with lid slightly ajar and cook for 18-20 minutes until potatoes are fork-tender.
  6. Add the cream cheese. Remove the pot from the heat. Drop in the cubed cream cheese and stir gently until fully melted and incorporated.
  7. Mash and thicken. Use a potato masher to gently mash about half of the potatoes right in the pot, leaving some chunks for texture.
  8. Adjust consistency. If too thick, stir in an additional ¼ cup of milk or broth. If too thin, simmer uncovered for 5 more minutes to reduce.
  9. Taste and adjust. Season with additional salt and pepper as needed.
  10. Serve and garnish. Ladle soup into bowls. Top each with shredded cheddar, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a gluten-free version, use 2 tablespoons cornstarch mixed with 3 tablespoons cold water instead of flour. For a dairy-free version, use unsweetened oat milk and dairy-free cream cheese. The soup thickens as it cools, so aim for slightly thinner than desired final consistency. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth.

Nutrition

Keywords: potato soup, loaded potato soup, creamy soup, bacon, cheddar, comfort food, easy soup, winter soup

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