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Creamy Loaded Baked Potato Soup – Easy 30-Minute Recipe

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This creamy loaded baked potato soup is thick, hearty, and loaded with all the fixings of a classic baked potato—cheese, bacon, sour cream, and green onions. It comes together in about 30 minutes, making it perfect for busy weeknights.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 3 pounds Russet potatoes, peeled and diced into 1/2-inch cubes (about 6 medium potatoes)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup whole milk (or 2%)
  • 1/2 cup heavy cream (or half-and-half)
  • 4 ounces cream cheese, softened and cut into pieces
  • 1 1/2 cups sharp cheddar cheese, shredded (freshly shredded)
  • 1/2 cup sour cream (for topping)
  • 1/4 cup green onions, sliced (for topping)
  • Extra shredded cheddar cheese (for topping)
  • Extra crumbled bacon (for topping)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the broth and potatoes: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, smoked paprika, and garlic powder. Stir together. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, or until potatoes are fork-tender.
  4. Mash some potatoes: Remove the pot from the heat. Using a potato masher or a sturdy fork, gently mash about half the potatoes right in the pot, leaving some chunks for texture.
  5. Add the dairy: Return the pot to low heat. Stir in the milk, heavy cream, and cream cheese pieces. Stir continuously until the cream cheese has completely melted and the soup is smooth, about 2-3 minutes. Do not let it boil.
  6. Melt in the cheese: Add 1 1/2 cups of shredded cheddar cheese, stirring until fully melted and incorporated. Taste and adjust seasoning.
  7. Serve with toppings: Ladle the soup into bowls. Top with a dollop of sour cream, a sprinkle of green onions, extra shredded cheese, and some of the reserved crispy bacon. Serve immediately.

Notes

The soup will thicken as it cools; thin with a splash of milk when reheating. Cut potatoes into uniform 1/2-inch cubes for even cooking. Use freshly shredded cheese for best melting. Do not boil after adding dairy to prevent curdling. For a vegetarian version, skip bacon and use vegetable broth with butter or olive oil.

Nutrition

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

Find it online: https://twinkletaste.com/creamy-loaded-baked-potato-soup-easy-30-minute-recipe/