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Easy Loaded Baked Potato Soup with Bacon

Easy Loaded Baked Potato Soup with Bacon - featured image
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This creamy, chunky loaded baked potato soup with crispy bacon and sharp cheddar is a quick and easy comfort food that comes together in about 45 minutes. Perfect for busy weeknights, it uses simple ingredients and a clever mashing technique for a rich, satisfying texture without heavy cream.

Ingredients

Scale
  • 6 medium russet potatoes (about 2 pounds or 900g), peeled and cubed into 1-inch pieces
  • 6 slices thick-cut bacon (about 180g), chopped into small pieces
  • 1 medium yellow onion (about 150g), finely diced
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 4 cups chicken broth (950ml), low-sodium
  • 2 cups whole milk (475ml)
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese (about 120g)
  • ½ cup sour cream (120ml)
  • 3 green onions, sliced thinly (about ¼ cup)
  • Extra bacon crumbles for topping

Instructions

  1. Cook the bacon first. Place chopped bacon in a cold skillet and turn heat to medium. Cook for 6-8 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sweat the onions in bacon fat. Add diced onion to the skillet with reserved bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Start the soup base. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a roux. Do not let it brown.
  4. Add liquids gradually. Slowly pour in chicken broth while whisking continuously. Then add milk the same way. Keep whisking until smooth and slightly thickened, about 3-4 minutes.
  5. Add potatoes and seasonings. Stir in cubed potatoes, cooked onion and garlic mixture, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Mash some of the potatoes. Use a potato masher right in the pot and give it about 5-6 good mashes, leaving about half the potatoes broken down and half still chunky.
  7. Finish with cheese and sour cream. Remove pot from heat. Stir in ¾ cup of shredded cheddar cheese and sour cream until melted and smooth. Taste and adjust salt and pepper.
  8. Serve and top generously. Ladle soup into bowls. Top with remaining cheddar cheese, crispy bacon crumbles, a dollop of sour cream, and a sprinkle of green onions. Serve immediately.

Notes

For a gluten-free version, use cornstarch instead of flour: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end. For a dairy-free version, use unsweetened oat milk and dairy-free cheese. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, easy potato soup, creamy potato soup, comfort food, quick dinner, weeknight meal

Find it online: https://twinkletaste.com/easy-loaded-baked-potato-soup-with-bacon/