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30-Minute Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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A quick and comforting soup that tastes like a fully loaded baked potato in every spoonful, ready in just 30 minutes. Perfect for busy weeknights, this creamy soup features crispy bacon, sharp cheddar, and a velvety potato base.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
  • 6 strips thick-cut bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 4 green onions, sliced (for garnish)
  • Optional toppings: extra shredded cheese, crispy bacon crumbles, sour cream, fresh chives, paprika

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven or large pot. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop. Leave about 2 tablespoons of rendered bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat over medium heat. Once melted, add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture and stir constantly for about 1 minute until it forms a thick paste.
  4. Add the broth: Slowly pour in chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer.
  5. Cook the potatoes: Add diced potatoes to the pot and stir. Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, or until potatoes are fork-tender.
  6. Blend the soup: Remove pot from heat. Use an immersion blender to blend about half the soup until 75% smooth, leaving some potato chunks for texture. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return to the pot.
  7. Add the milk and cheese: Return pot to low heat. Stir in milk and shredded cheddar cheese until fully melted and smooth. Do not let it boil.
  8. Finish with sour cream: Remove from heat and stir in sour cream. Season with salt and pepper to taste.
  9. Serve and garnish: Ladle soup into bowls and top with crumbled bacon, extra cheese, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Keep heat low after adding dairy to prevent curdling. Soup thickens upon standing; thin with milk or broth if needed. Leftovers keep in the refrigerator for up to 4 days. Freezing is not recommended due to dairy separation.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, bacon soup, 30-minute soup, comfort food, easy soup recipe

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