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Easy Loaded Baked Potato Soup with Bacon Crumbles

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A creamy, comforting loaded baked potato soup with roasted garlic, crispy bacon, and melted cheddar cheese. Perfect for cold weather and ready in about 45 minutes.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 head garlic, top sliced off
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced

Instructions

  1. Preheat oven to 400°F. Place the head of garlic on a piece of foil, drizzle with olive oil, and wrap tightly. Place on a baking sheet with bacon slices in a single layer. Roast for 20-25 minutes until bacon is crispy and garlic is soft. Remove bacon to a paper towel-lined plate; let garlic cool, then squeeze cloves out and mash with a fork. Crumble bacon.
  2. In a Dutch oven over medium heat, melt butter. Add diced onion and cook 4-5 minutes until translucent. Add minced raw garlic and cook 30 seconds.
  3. Sprinkle flour over onion mixture and stir constantly for 1-2 minutes to make a roux.
  4. Slowly pour in chicken broth while whisking. Add milk and heavy cream, whisking continuously. Bring to a gentle simmer.
  5. Stir in diced potatoes, mashed roasted garlic, salt, pepper, smoked paprika, and cayenne (if using). Bring back to a simmer, reduce heat to low, cover, and cook 15-20 minutes until potatoes are tender.
  6. For desired texture, use a potato masher to gently mash some potatoes in the pot, or use an immersion blender briefly.
  7. Remove pot from heat. Stir in shredded cheddar cheese until melted, then stir in sour cream. Adjust seasoning to taste.
  8. Ladle soup into bowls and top with bacon crumbles, extra cheddar, sour cream, and sliced green onions. Serve immediately.

Notes

Roasting the garlic is key for deep, sweet flavor. Cut potatoes evenly for consistent cooking. Keep soup at a gentle simmer after adding dairy to prevent separation. Reserve some toppings for garnish. Soup can be refrigerated for up to 4 days or frozen for up to 3 months (freeze before adding cheese and sour cream for best results).

Nutrition

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

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