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Best Creamy Loaded Potato Soup with Bacon

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A rich and creamy potato soup loaded with crispy bacon, melted cheddar, and all the fixings. This comforting bowl comes together in about 40 minutes and is perfect for cold weather.

Ingredients

Scale
  • 6 strips bacon, chopped (thick-cut preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese (for topping)
  • 4 strips bacon, cooked crispy and crumbled (for topping)
  • ¼ cup sour cream (for topping)
  • 2 green onions, thinly sliced (for topping)
  • Fresh chives, chopped (optional, for topping)

Instructions

  1. Cook the bacon. Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics. Add the diced onion to the pot with the bacon fat. Cook over medium heat until softened and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Do not let the garlic brown.
  3. Add the potatoes and broth. Pour in the chicken broth and add the diced potatoes. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the potatoes are fork-tender, about 12 to 15 minutes.
  4. Partially mash the potatoes. Using a potato masher or immersion blender, gently mash about half of the potatoes right in the pot. You want some chunks remaining for texture.
  5. Add the dairy. Reduce the heat to low. Stir in the milk, heavy cream, and cubed cream cheese. Stir constantly until the cream cheese has fully melted and the soup is smooth, about 2 to 3 minutes. Do not let the soup boil.
  6. Season and finish. Add the salt, black pepper, and smoked paprika. Taste and adjust seasoning as needed.
  7. Assemble the bowls. Ladle the soup into bowls. Top each serving with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of green onions or chives. Serve immediately while hot.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Reserve some bacon for topping to keep it crispy. Soup thickens as it cools; add a splash of milk or broth to thin if needed. Leftovers keep in the fridge for up to 4 days (store toppings separately). Freezing is not recommended due to dairy separation.

Nutrition

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

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