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Best Loaded Baked Potato Soup – Ready in 30 Minutes

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A velvety, smoky loaded baked potato soup that’s thick enough to stand a spoon in, loaded with crispy bacon and sharp cheddar, and ready in just 30 minutes. No heavy cream needed—just a smart blending technique for perfect creamy texture.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 cup whole milk (2% works, but avoid skim)
  • 1 cup sharp cheddar cheese, shredded (plus more for topping)
  • ½ cup sour cream (full-fat preferred)
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Optional garnishes: sliced green onions, extra shredded cheddar, crispy bacon bits, a dollop of sour cream

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat is rendered (6-8 minutes). Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with bacon fat. Cook over medium heat until softened and translucent (about 4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Add potatoes and broth: Pour in chicken broth and add diced potatoes. Stir well. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  4. Blend half the soup: Using an immersion blender, pulse the soup 5-6 times to break down about half the potatoes, leaving some chunky pieces. If using a regular blender, carefully transfer 2 cups of soup (mostly liquid and some potatoes), puree until smooth, then stir back into the pot.
  5. Add the dairy: Reduce heat to low. Stir in milk, shredded cheddar cheese, and sour cream. Stir continuously until cheese is fully melted and soup is smooth (2-3 minutes). Do not let it boil.
  6. Season and finish: Taste and add salt and pepper as needed. Start with ½ tsp salt and ¼ tsp pepper, then adjust.
  7. Serve immediately: Ladle into bowls and top with garnishes—crispy bacon bits, extra shredded cheddar, green onions, and a dollop of sour cream.

Notes

Don’t skip the bacon fat—it adds deep, smoky flavor. Cut potatoes evenly (½-inch cubes) for consistent cooking. Keep heat low when adding dairy to prevent curdling. Resist over-blending; aim for 50% blended, 50% chunky. Season at the end as bacon and cheese add salt. Soup thickens as it cools; add a splash of milk when reheating. Freezes well for up to 3 months.

Nutrition

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

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