Baked Potato Soup With Bacon Recipe

Baked potato soup with bacon-just the sound of it is enough to make your mouth water, right? This hearty, comforting dish is a perfect blend of creamy potatoes, savory bacon, and just the right amount of seasoning. Whether you’re looking for a cozy weeknight dinner or something to serve at a gathering, this recipe checks all the boxes: easy, delicious, and undeniably comforting. It’s like wrapping yourself in a warm blanket on a cold day-each spoonful is a satisfying, velvety bite.

What makes baked potato soup so special is its simplicity. But don’t let the basic ingredients fool you-it’s the little touches and cooking techniques that elevate this dish from ordinary to extraordinary. The rich broth, tender potatoes, and crispy bacon come together to create a flavor symphony that’s just too good to resist.

In this post, we’re going to break down how to make this dish step by step, explore ingredient insights, share expert tips to get it just right, and even offer a few variations to keep things interesting. Let’s dive in!

Baked Potato Soup With Bacon Recipe

This baked potato soup is a game-changer. It’s got everything: creamy, cheesy goodness, smoky bacon, and tender potatoes in a rich, flavorful broth. Plus, it’s a crowd-pleaser-serve it at dinner parties, family meals, or even just as a comforting treat on a chilly day.

Ingredients Needed

To make this heavenly soup, you’ll need the following ingredients:

• 4 large russet potatoes: These are the perfect choice for a baked potato soup, as their starchy texture gives the soup that velvety, creamy consistency.
• 4 slices of bacon: Bacon brings that smoky, savory kick to the soup, making each spoonful more delicious than the last.
• 1 small onion: A little onion adds flavor depth without overpowering the other ingredients. Yellow onions are a good choice here.
• 2 cloves garlic: Garlic provides that fragrant base note that rounds out the flavor profile.
• 4 cups chicken broth: The liquid base for the soup, chicken broth gives the soup a rich, savory flavor. You could substitute vegetable broth for a lighter version.
• 1 cup milk: Whole milk gives the soup a creamy texture, but you can use a lighter milk if you prefer.
• 1/2 cup heavy cream: This adds richness and smoothness, taking the soup to a whole new level of decadence.
• 1 cup shredded cheddar cheese: Sharp cheddar works beautifully here for its bold flavor and meltability.
• Salt and pepper: To taste, these will help enhance all the flavors.
• Green onions (for garnish): For a fresh, slightly sharp contrast to the creamy soup.
• Sour cream (optional, for garnish): A dollop on top adds an extra layer of creamy tang and complements the bacon perfectly.

Cooking Instructions

1. Prep the potatoes: Start by washing and scrubbing the russet potatoes. Prick them with a fork several times and bake them in the oven at 400°F for 45-60 minutes, until tender. You can also microwave them if you’re in a rush (about 10 minutes on high).
2. Cook the bacon: While the potatoes are baking, cook the bacon in a large pot over medium heat until crispy. Once done, transfer to a paper towel-lined plate to drain, then crumble into small pieces. Leave a bit of bacon fat in the pot to cook the onion and garlic.
3. Sauté the onion and garlic: In the same pot, add the chopped onion and sauté until softened, about 4 minutes. Then add the garlic and cook for another minute until fragrant.
4. Mash the potatoes: Once the potatoes are done baking, let them cool for a few minutes. Cut them open and scoop out the flesh into a bowl. You can mash them with a fork or potato masher. Don’t worry about getting them perfectly smooth-it’s okay to leave some chunks for texture.
5. Simmer the soup: Add the mashed potatoes to the pot with the sautéed onions and garlic. Pour in the chicken broth, milk, and heavy cream. Stir everything together, then bring the mixture to a simmer. Let it cook for about 10 minutes to combine the flavors.
6. Add the cheese: Stir in the shredded cheddar cheese and continue stirring until the cheese is melted and the soup is smooth.
7. Season and garnish: Taste the soup and add salt and pepper as needed. When serving, top with crumbled bacon, sliced green onions, and a dollop of sour cream for extra flavor.

Ingredient Insights

• Russet potatoes: These potatoes are your best bet for baked potato soup. They’re starchy and have a dense texture that breaks down into a creamy, thick base when mashed. Plus, they hold their shape well, so you get nice, hearty bites of potato in each spoonful.
• Bacon: You can use any bacon you like, but thick-cut bacon is preferred for its rich flavor and satisfying crunch. The bacon fat left in the pot adds a depth of flavor that makes the soup taste so much more complex than you’d expect from such simple ingredients.
• Chicken broth: The chicken broth forms the foundation of the soup, bringing that umami-packed richness. You could opt for a low-sodium version if you’re watching your salt intake, but the flavor might be less pronounced. Alternatively, homemade broth always adds an extra layer of goodness.
• Cheddar cheese: Sharp cheddar is the star here-it’s got just the right amount of bite to balance out the richness of the cream and potatoes. You could mix in some mozzarella for extra meltiness, but don’t skimp on the cheddar!
• Heavy cream: This is the secret to making the soup ultra-creamy. If you want to cut the richness, you could swap it for half-and-half or a lighter cream, but you won’t get that velvety mouthfeel without it.

Expert Tips

• For a thicker soup: If you prefer a thicker, creamier consistency, try blending some of the soup with an immersion blender. Just be careful not to overdo it-keep some potato chunks for texture!
• Crispy bacon tips: For extra crispy bacon, cook it slowly over low heat to render out all the fat without burning. You can also bake it in the oven at 400°F for about 15-20 minutes for perfectly crisp bacon with minimal mess.
• Make ahead: This soup actually tastes better the next day, as the flavors have time to meld together. You can make it in advance and store it in the fridge for up to 3 days. Just reheat gently on the stove, adding a little extra milk or broth to loosen it up.
• Adjust the seasoning: Don’t be afraid to adjust the salt and pepper to taste. Different brands of broth and bacon can vary in sodium content, so always taste before seasoning to avoid over-salting.

Recipe Variations

• Vegetarian version: Swap the bacon for sautéed mushrooms or smoked paprika for a smoky, savory depth without the meat. You can also use vegetable broth instead of chicken broth.
• Spicy baked potato soup: Add some heat by stirring in a pinch of cayenne pepper, or throw in some diced jalapeños for a fresh kick. A dash of hot sauce right before serving is another option.
• Vegan baked potato soup: Use coconut milk or almond milk instead of dairy, and opt for vegan cheese and plant-based bacon or tempeh bacon for that crispy texture.
• Loaded baked potato soup: For even more indulgence, add extras like sour cream, shredded cheese, and chopped chives as toppings. You could also stir in some steamed broccoli for added nutrition.

Final Words

Baked potato soup with bacon is one of those dishes that can transform a regular meal into something extraordinary. It’s rich, creamy, and packed with flavor, while still being simple enough to prepare on a busy night. Whether you’re enjoying it by itself or pairing it with a crisp salad, this soup is bound to be a hit.

The beauty of this dish is that it’s completely customizable-you can tweak the ingredients to suit your tastes or dietary needs. Don’t be afraid to experiment and make it your own. The balance of textures-from the crispy bacon to the smooth, creamy broth-makes each bite a satisfying experience.