When the weather turns cold and you’re craving something hearty, comforting, and soul-warming, this Loaded Bacon Potato Soup is the ultimate bowl of coziness. Rich, creamy, and packed with tender potatoes, crispy bacon, melted cheese, and a touch of sour cream, it tastes just like a fully loaded baked potato — but in soup form. Every spoonful is thick, velvety, smoky, and incredibly satisfying. This one-pot recipe is perfect for weeknight dinners, winter gatherings, or anytime you want a comforting homemade meal that feels like a warm hug.
Why You’ll Love Loaded Bacon Potato Soup
This soup has all the comforting flavors you love in a hearty potato dish.
- Creamy, rich, and incredibly satisfying.
- Crispy bacon adds smoky depth and crunch.
- Easy one-pot recipe — minimal cleanup.
- Budget-friendly ingredients with big flavor.
- Ready in under an hour.
- Perfect for family dinners, meal prep, or cozy nights in.
Why You Should Try This Recipe
This soup combines classic baked-potato toppings with a creamy base to create the ultimate comfort meal. The key is slow simmering to let the potatoes soften and naturally thicken the broth. With bacon cooked directly in the pot to infuse every layer of flavor, this recipe is simple, foolproof, and crowd-pleasing. One taste and you’ll want to make it again and again.
Ingredients You’ll Need
For the Soup
- 6 slices bacon, chopped
- 2 tbsp butter
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 4–5 cups diced potatoes (Yukon gold or russet)
- 3 cups chicken broth
- 2 cups milk or half-and-half
- 1 cup heavy cream
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp flour (for thickening)
Optional Mix-Ins
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 2 green onions, sliced
Toppings
- Crumbled bacon
- Cheddar cheese
- Green onions
- Sour cream
- Fresh chives
- Black pepper
How to Make Loaded Bacon Potato Soup
- Cook the Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 1–2 tablespoons of bacon grease in the pot.
- Sauté Aromatics: Add butter and onion to the pot. Cook until soft, then add garlic and cook 30 seconds.
- Make the Base: Sprinkle flour over the onions and stir to form a roux. Cook for 1 minute.
- Add Liquid & Potatoes: Pour in chicken broth and whisk until smooth. Add potatoes, paprika, thyme, salt, and pepper.
- Simmer: Cook on medium heat for 15–20 minutes, or until potatoes are fork-tender.
- Make It Creamy: Add milk and heavy cream. Simmer gently without boiling.
- Thicken & Finish: Lightly mash some potatoes in the pot for a thicker texture. Stir in sour cream and cheddar cheese until melted.
- Serve: Ladle into bowls and top with bacon, cheese, green onions, and a dollop of sour cream.
Nutritional Information (Estimated per serving)
- Calories: 480
- Protein: 14g
- Carbs: 35g
- Fat: 34g
- Fiber: 3g
- Sodium: 720mg
Tips for the Best Loaded Potato Soup
- Use Yukon gold potatoes for a naturally creamy texture.
- Don’t boil after adding cream — it may curdle.
- Mash only some of the potatoes to keep texture chunky.
- Add sour cream off heat to keep soup perfectly smooth.
- Cook bacon first so the pot absorbs all the flavor.
- For extra richness, stir in extra cheddar cheese.
Variations & Substitutions
- Cheesy Version: Add extra cheddar or pepper jack.
- Healthy Version: Use half-and-half or evaporated milk instead of cream.
- Gluten-Free: Skip flour and mash extra potatoes to thicken.
- Smoky Twist: Add smoked paprika or use smoked bacon.
- Vegetarian: Use veggie broth and omit bacon (add smoked Gouda for flavor).
- Chunky Style: Add diced carrots or celery for extra heartiness.
What to Serve with Loaded Bacon Potato Soup
- Garlic bread or dinner rolls
- Grilled cheese sandwiches
- Side salad (Caesar or wedge)
- Roasted vegetables
- Warm biscuits
- Cornbread or cheddar muffins
Common Mistakes to Avoid
- Boiling after adding dairy: Causes separation — keep heat low.
- Cutting potatoes too big: They won’t soften evenly.
- Adding cheese too early: It can clump — stir it in at the end.
- Not seasoning gradually: Potatoes absorb salt — taste as you go.
- Skipping bacon grease: It adds essential flavor to the base.
Storing Tips
- Refrigerate for 3–4 days in an airtight container.
- Reheat on low, adding extra milk if soup thickens.
- Freeze without dairy — add cream after reheating for best texture.
- Perfect for meal prep — thickens beautifully overnight.
Conclusion
This Loaded Bacon Potato Soup is the ultimate comfort food — thick, creamy, hearty, and packed with smoky bacon flavor. Whether you’re cooking for your family, serving guests, or just craving something warm and satisfying, this soup delivers every single time. Cozy, filling, and easy to customize, it’s destined to become one of your go-to winter recipes.
Recipe FAQ’s
Can I use leftover baked potatoes?
Yes! Simply dice and add them during the creamy step.
Can I freeze this soup?
Freeze before adding dairy, then add cream after reheating.
Is it spicy?
Not at all — but you can add cayenne or jalapeños.
Can I make this in a slow cooker?
Yes — cook bacon first, then add everything except dairy. Add cream + cheese in the last 30 minutes.
Can I use turkey bacon?
Yes, but cook in a bit of oil for crispier texture.
How do I thicken the soup more?
Mash more potatoes or add a tablespoon of cornstarch slurry.