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Ultimate Loaded Baked Potato Soup: Best 30-Minute Recipe

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A rich, creamy loaded baked potato soup packed with crispy bacon, sharp cheddar, tangy sour cream, and fresh chives. This crowd-pleasing recipe comes together in just 30 minutes flat, making it perfect for parties, weeknight dinners, or any time you need comfort food fast.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 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
  • 4 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
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced
  • Extra bacon crumbles (for topping)
  • Fresh chives, chopped (for garnish)

Instructions

  1. Cook the bacon: Place the bacon slices in your cold Dutch oven and turn the heat to medium. Cook until crispy, turning occasionally, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Once cool enough to handle, crumble it into pieces. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the hot bacon fat and cook over medium heat until softened and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly with your wooden spoon. Cook for about 1-2 minutes until the mixture turns a light golden color.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, still whisking. Bring the mixture to a gentle simmer.
  5. Cook the potatoes: Add the diced potatoes, salt, pepper, smoked paprika, and cayenne (if using). Stir everything together, bring back to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Blend to desired consistency: Remove the pot from heat. Using an immersion blender, blend the soup until it reaches your preferred texture. Alternatively, use a potato masher for a chunkier texture.
  7. Add the cheese and sour cream: Stir in 1 cup of the shredded cheddar cheese and the sour cream until completely melted and incorporated. Taste and adjust seasoning.
  8. Serve with toppings: Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, sliced green onions, and fresh chives. Add a dollop of sour cream on top if desired. Serve immediately.

Notes

For a gluten-free version, use cornstarch instead of flour: mix 2 tablespoons cornstarch with 1/4 cup cold water to make a slurry, then stir it in at the end. The soup can be made ahead through step 5 and stored in the fridge for up to 2 days. Reheat gently and finish with blending, cheese, and sour cream before serving. Leftovers keep in an airtight container in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, 30-minute soup, potato soup, comfort food, party soup, bacon cheese soup, creamy potato soup

Find it online: https://junomeals.com/ultimate-loaded-baked-potato-soup-best-30-minute-recipe/