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Cozy Loaded Baked Potato Soup with Bacon

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A rich, creamy loaded baked potato soup with crispy bacon, sharp cheddar, and all the fixings, ready in just 30 minutes. Perfect for cozy nights and guaranteed to satisfy comfort food cravings.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 3 green onions, sliced

Instructions

  1. Cook the bacon: Place the bacon strips in a cold Dutch oven or large pot. Turn the heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into pieces. Reserve about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the butter to the pot with the reserved bacon fat. Once melted, add the diced onion and cook over medium heat for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn golden.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, whisking until smooth.
  5. Add the potatoes: Stir in the diced potatoes, salt, pepper, and smoked paprika if using. Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Partially blend the soup: Remove from heat. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunky potato pieces. If using a regular blender, carefully transfer about 3 cups of soup, blend until smooth, and return to the pot.
  7. Finish with cheese and sour cream: Stir in 3/4 cup of the shredded cheddar cheese and the sour cream until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls. Top with remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best results, shred your own cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Reserve some bacon for topping before stirring the rest into the soup. Let the soup rest for 5 minutes after adding cheese and sour cream to allow flavors to meld. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, easy potato soup, 30-minute soup, comfort food, winter soup, bacon cheddar soup

Find it online: https://sunnysavory.com/cozy-loaded-baked-potato-soup-with-bacon-easy-30-minute-recipe/