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Easy Loaded Baked Potato Soup with Bacon and Cheddar

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A quick and creamy loaded baked potato soup packed with bacon, sharp cheddar, and sour cream, ready in under 30 minutes. Perfect for busy weeknights, this one-pot comfort food delivers all the flavors of a loaded baked potato in a bowl.

Ingredients

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

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion. Cook over medium heat until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir continuously for 1 to 2 minutes until fully incorporated and lightly golden.
  4. Add the liquid: Slowly pour in chicken broth while whisking constantly to prevent lumps. Then add milk, whisking until smooth. Bring to a gentle simmer over medium heat.
  5. Cook the potatoes: Add diced potatoes to the pot. Stir to combine. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, or until potatoes are fork-tender. Stir occasionally.
  6. Mash some potatoes: Remove pot from heat. Using a potato masher or fork, mash about half of the potatoes directly in the pot to create a creamy base with some chunks.
  7. Add the cheese and sour cream: Return pot to low heat. Gradually sprinkle in shredded cheddar, stirring constantly until melted. Then stir in sour cream until smooth.
  8. Season and serve: Taste and adjust with salt and pepper. Ladle into bowls and top with reserved bacon, extra cheddar, chives, and a dollop of sour cream. Serve immediately.

Notes

For a gluten-free version, substitute 2 tablespoons cornstarch mixed with 2 tablespoons cold water for the flour. Add the slurry after the broth and milk have simmered. To prevent grainy soup, always melt cheese over low heat and use freshly shredded cheese. The soup thickens as it sits; thin with a splash of milk when reheating.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, easy potato soup, weeknight dinner, comfort food, one-pot soup

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