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Crowd-Pleasing Loaded Baked Potato Soup with Bacon Crumble

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This loaded baked potato soup is thick, creamy, and packed with all your favorite toppings—sharp cheddar, sour cream, chives, and a shatter-crisp bacon crumble. It’s the ultimate comfort food that’s perfect for potlucks, game day gatherings, or a cozy weeknight dinner.

Ingredients

Scale
  • 6 strips thick-cut bacon (for soup)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 medium russet potatoes, peeled and cubed (about 2 ½ pounds)
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 4 strips thick-cut bacon (for bacon crumble topping)
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup fresh chives, chopped (for garnish)
  • Extra shredded cheddar cheese (for garnish)
  • Additional sour cream (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or place a wire rack inside it. Lay 4 strips of bacon on the rack, then sprinkle evenly with brown sugar and cayenne pepper. Bake for 12-15 minutes until deep golden and crispy. Let cool completely on the rack, then crumble into small pieces and set aside.
  2. Cook the remaining 6 strips of bacon in a Dutch oven over medium heat until crispy, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate and crumble once cool. Reserve 2 tablespoons of rendered bacon fat in the pot.
  3. Add diced onion to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until translucent and soft, about 4 minutes. Add minced garlic and cook for 1 more minute, stirring constantly.
  4. Sprinkle flour over the onion mixture. Stir constantly with a wooden spoon for 2 minutes until the mixture smells slightly nutty.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Once incorporated, add milk and heavy cream. Whisk until smooth.
  6. Add cubed russet potatoes, salt, pepper, and smoked paprika. Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  7. Remove pot from heat. Use an immersion blender to blend the soup until smooth and creamy (or blend only half for a chunkier texture). If using a regular blender, work in batches and never fill more than halfway with hot liquid.
  8. Return pot to low heat. Gradually add shredded cheddar cheese, stirring constantly until completely melted. Stir in sour cream and crumbled bacon from Step 2. Taste and adjust seasoning. Do not let the soup boil after adding cheese and sour cream.
  9. Ladle soup into bowls. Top with a dollop of sour cream, a sprinkle of bacon crumble, extra shredded cheddar, and fresh chives. Serve immediately.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Make the bacon crumble up to 3 days ahead and store in an airtight container at room temperature. The soup thickens as it sits; add a splash of milk when reheating. For a slow cooker version, cook bacon and sauté aromatics on stovetop first, then transfer to slow cooker with broth, milk, cream, and potatoes. Cook on low for 6-7 hours or high for 3-4 hours, blend, then stir in cheese and sour cream.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food, potluck soup, game day soup, bacon crumble

Find it online: https://tablemira.com/crowd-pleasing-loaded-baked-potato-soup-with-bacon-crumble/