Creamy Baked Potato & Bacon Soup Recipe

Cook bacon

Preheat oven to 375°F (190°C) if you plan to finish under the broiler; alternatively you can fry on stovetop. In a large skillet over medium heat, add diced bacon and cook until crisp, about 8–10 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel–lined plate; reserve 1–2 tablespoons of bacon fat in the skillet and discard excess. Set cooked bacon and 1/2 cup of the shredded cheddar aside for topping/garnish. Reserve sliced green onions for garnish.

If you prefer a fully crispy topping, spread cooked bacon on a baking sheet and keep warm in the oven at 200°F (95°C) until serving.

In a large Dutch oven or ovenproof soup pot, melt 2 tablespoons unsalted butter over medium heat. Once foaming, add the diced onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Sprinkle 2 tablespoons flour over the onion/garlic mixture and cook, stirring, for 1–2 minutes to eliminate raw flour taste and form a roux. If the reserved bacon fat was kept (1–2 tbsp), you may add it now for extra flavor and reduce butter by that amount.

Gradually whisk in 4 cups low-sodium chicken broth, scraping any browned bits from the pot. Add the 4 cups cubed potatoes. Increase heat to bring to a gentle boil, then reduce heat and simmer, uncovered, until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, use an immersion blender to partially puree the soup to create a creamy texture while leaving some potato chunks for body. Alternatively, transfer about half the soup to a blender, pulse until smooth, and return to pot. Stir to combine.

Stir in 1 cup whole milk and 1 cup light cream (or half-and-half) and return soup to a gentle simmer over low heat; do not boil. Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme. Taste and adjust seasoning as needed.

Fold in 1 cup shredded sharp cheddar and half of the cooked bacon (reserve other half for garnish). Stir until cheese is melted and integrated into the soup. Keep warm over low heat.

If you want a baked, slightly browned cheese topping: Preheat oven broiler. Ladle soup into individual ovenproof bowls or a single ovenproof casserole. Top each bowl/casserole with extra shredded cheddar (from 'For Baking / Finishing') and the reserved crispy bacon. Place bowls on a sheet pan and under the broiler for 1–3 minutes until cheese is bubbly and golden—watch closely to avoid burning.

If not broiling, simply spoon soup into bowls and top with the reserved shredded cheddar and bacon; the warmth of the soup will melt the cheese.

Ladle soup into bowls if not already done. Add a dollop (about 1 tablespoon) of sour cream to each bowl if desired, sprinkle with sliced green onions (about 1 tablespoon per bowl), and a pinch of chopped chives or parsley. Finish with extra freshly ground black pepper to taste.

Serve immediately with crusty bread if desired. Leftovers: cool, refrigerate in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of milk if needed to loosen.