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Quick Loaded Baked Potato Soup Recipe with Crispy Bacon

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A quick and easy loaded baked potato soup with crispy bacon, creamy texture, and all the classic toppings. Ready in about 25 minutes, this comforting soup is perfect for busy weeknights and tastes like a warm hug in a bowl.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 1 cup whole milk
  • 4 ounces cream cheese, softened
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • 1 cup shredded sharp cheddar cheese (for topping)
  • ¼ cup sour cream (for topping)
  • 2 green onions, thinly sliced (for topping)
  • Fresh chives (optional, for topping)

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook, flipping occasionally, until deeply golden and crispy (6-8 minutes). Transfer to a paper towel-lined plate. Once cool, crumble into small pieces. Leave about 1 tablespoon of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with reserved bacon fat. Once melted, add diced onion. Cook over medium heat, stirring occasionally, until soft and translucent (about 4 minutes). Add minced garlic and cook for 30 seconds more until fragrant.
  3. Add potatoes and broth: Pour in chicken broth and add diced potatoes. Stir together. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender (12-15 minutes).
  4. Mash the potatoes: Remove pot from heat. Using a potato masher, mash potatoes right in the pot to desired consistency (chunky or smooth). For ultra-creamy soup, use an immersion blender, pulsing just a few times.
  5. Add the dairy: Return pot to low heat. Add milk, softened cream cheese, salt, pepper, garlic powder, and cayenne (if using). Stir continuously until cream cheese is completely melted and soup is smooth and creamy (3-4 minutes). Do not let it boil.
  6. Taste and adjust: Adjust seasoning to your liking, keeping in mind that toppings will add more salt and flavor.
  7. Serve immediately: Ladle soup into bowls. Top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve hot with crusty bread or oyster crackers.

Notes

The soup will thicken as it sits. When reheating leftovers, add a splash of milk or broth to thin it back to desired consistency. For best results, store toppings separately. The soup can be frozen for up to 3 months. For a vegetarian version, skip bacon, use vegetable broth, and add smoked paprika or liquid smoke for smoky flavor.

Nutrition

Keywords: loaded baked potato soup, quick potato soup, bacon potato soup, creamy potato soup, easy weeknight soup, comfort food, gluten-free potato soup

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