This hearty Creamy Baked Potato Soup with Crispy Bacon is the ultimate comfort food for chilly evenings. Packed with tender potatoes, smoky bacon, and a velvety cream base, it’s a satisfying one-bowl meal ready in just 45 minutes. Perfect for busy weeknights or cozy weekend dinners!

A Bowl of Nostalgia

Growing up in the Midwest, potato soup was a staple in our household. My grandmother would make it on cold winter nights, and the aroma would fill the entire house. This recipe is my tribute to those cherished memories, with a few modern twists.

I’ve always loved the idea of a loaded baked potato, so why not transform that into a soup? The result is this creamy, indulgent Baked Potato Soup that captures all the flavors of a classic loaded spud. The crispy bacon on top adds a satisfying crunch and smoky flavor that complements the creamy base perfectly.

What I adore about this soup is its versatility. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. I often make a big batch on Sunday and enjoy it throughout the week. It reheats beautifully, making it an ideal meal prep option for busy professionals or families.

Key Ingredients

• Russet Potatoes: These starchy potatoes break down beautifully, creating a thick and creamy soup base.
• Bacon: Adds a smoky flavor and crispy texture. Choose thick-cut for the best results.
• Heavy Cream: Creates a luxurious, velvety texture. You can substitute half-and-half for a lighter version.
• Chicken Broth: Adds depth of flavor. Use low-sodium to control the salt level.
• Cheddar Cheese: Sharp cheddar works best, but feel free to experiment with other melting cheeses.
• Green Onions: Provide a fresh, mild onion flavor and vibrant color.

For a full list of ingredients and quantities, please refer to the recipe card below.

Step-by-Step Instructions

1. Prepare the bacon:
   Start by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Sauté the aromatics:
   In the bacon fat, sauté diced onions until translucent. Add minced garlic and cook for another minute.
3. Cook the potatoes:
   Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. Create the creamy base:
   Use a potato masher to partially mash the potatoes in the pot. This creates a naturally thick and creamy base. Stir in heavy cream and shredded cheddar cheese until the cheese is melted.
5. Season and garnish:
   Season with salt and pepper to taste. Serve hot, topped with crumbled bacon, additional cheese, and chopped green onions.

Frequently Asked Questions

Q: Can I make this soup vegetarian?
A: Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add a smoky flavor with smoked paprika or chipotle powder.

Q: How long does this soup keep in the refrigerator?
A: When stored in an airtight container, this soup will keep well in the refrigerator for up to 5 days.

Q: Can I freeze this soup?
A: While you can freeze this soup, the texture may change slightly upon thawing due to the dairy content. If freezing, I recommend doing so before adding the cream and cheese. Add these when reheating for the best results.

Q: What can I serve with this soup?
A: This soup is hearty enough to be a meal on its own, but it pairs wonderfully with a crisp green salad or a chunk of crusty bread for dipping.

Q: Can I make this in a slow cooker?
A: Yes! Cook the bacon separately and add it at the end. Place all other ingredients (except cream and cheese) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cream and cheese in the last 30 minutes of cooking.

Recipe Card

Creamy Baked Potato Soup with Crispy Bacon

Ingredients

• 6 slices thick-cut bacon, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 large russet potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 4 green onions, thinly sliced

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion to the pot and cook in the bacon fat until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use a potato masher to partially mash the potatoes in the pot, creating a creamy base while leaving some potato chunks for texture.
5. Stir in the heavy cream and 1 1/2 cups of the shredded cheddar cheese until the cheese is melted and the soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, topped with the reserved crispy bacon, remaining shredded cheese, and sliced green onions.

Serves 6

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

There you have it – a comforting bowl of Creamy Baked Potato Soup with Crispy Bacon that’s sure to warm you up from the inside out. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this recipe is a crowd-pleaser that’s both satisfying and simple to make. Enjoy the rich flavors and creamy texture, and don’t forget to experiment with your favorite toppings. Happy cooking!