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To achieve perfectly crispy bacon for your Cheesy Bacon Explosion Loaded Baked Potato Soup, start by selecting high-quality, thick-cut bacon. This type of bacon not only provides a richer flavor but also holds up better during cooking.

Loaded Baked Potato Soup

Warm up with the ultimate comfort food: Cheesy Bacon Explosion Loaded Baked Potato Soup! This hearty dish combines the rich flavors of creamy potato soup with crispy bacon and gooey cheese, making it perfect for chilly evenings or cozy family gatherings. Discover easy steps to create this delicious soup, along with tips for perfecting its texture and flavor. Treat yourself and loved ones to a bowlful of warmth and satisfaction with every spoonful!
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Ingredients
  

4 large russet potatoes, peeled and diced

6 slices of crispy bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced

1 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

1/4 teaspoon smoked paprika (optional)

1 tablespoon olive oil (for sautéing)

Instructions
 

Cook the Bacon: In a large pot over medium heat, add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

    Sauté Vegetables: In the same pot, add olive oil if needed, then toss in the diced onion and garlic. Sauté for 4-5 minutes until the onion is translucent and the garlic is fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken or vegetable broth. Add salt, black pepper, and smoked paprika if using. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Once the potatoes are soft, use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.

          Stir in Cream and Cheese: Return the blended soup to the pot (if blended in batches). Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.

            Add Sour Cream: Before serving, mix in the sour cream for an extra creamy texture.

              Finish with Toppings: Ladle the soup into bowls and top with crispy bacon, additional shredded cheese, and sliced green onions. Optionally, swirl in more sour cream if desired.

                Serve and Enjoy: Serve hot and enjoy your deliciously creamy, loaded baked potato soup!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings