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Cozy Loaded Baked Potato Soup with Bacon – Easy 30-Min Recipe

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This loaded baked potato soup is creamy, cheesy, and bacony, with a perfect balance of smooth and chunky textures. It comes together in about 30 minutes, making it the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth (low-sodium)
  • 2 cups whole milk (2% works too)
  • 4 medium russet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese (e.g., Tillamook or Cabot)
  • ½ cup sour cream
  • 2 green onions, sliced
  • Reserved bacon crumbles (from the 6 slices cooked)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics: Add the butter to the bacon fat in the pot. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes. The mixture will look pasty and smell nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk, whisking until smooth. Bring the mixture to a gentle simmer.
  5. Add the potatoes: Stir in the diced potatoes, salt, pepper, and smoked paprika if using. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Mash and thicken: Remove the pot from the heat. Using a potato masher, gently mash about half the potatoes right in the pot. If the soup seems too thick, stir in a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few more minutes.
  7. Finish with cheese and sour cream: Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. Taste and adjust seasoning.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with reserved bacon crumbles, a sprinkle of extra cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend or use 2 tablespoons cornstarch mixed with ¼ cup cold water added at the end. For a lighter option, use turkey bacon and reduced-fat cheese. The soup thickens as it sits; add a splash of milk or broth when reheating. Do not freeze this soup as dairy can separate.

Nutrition

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

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