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Creamy Loaded Baked Potato Soup

creamy loaded baked potato soup - featured image
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A comforting and creamy baked potato soup loaded with crispy bacon, sharp cheddar, and green onions. Perfect for cozy nights and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 g), peeled and diced
  • 6 slices bacon, chopped
  • 4 tablespoons unsalted butter (60 g), softened
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour (24 g) (use gluten-free flour for GF option)
  • 4 cups chicken broth (1 liter) (vegetable broth works too)
  • 2 cups whole milk (480 ml) (swap with almond or oat milk if dairy-free)
  • 1 cup sour cream (240 g)
  • 1 cup sharp cheddar cheese, shredded (120 g)
  • 3 stalks green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped chives, extra shredded cheese, or a dollop of sour cream for serving

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat, then add chopped onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  5. Use a hand blender to blend about half the soup directly in the pot until creamy but still chunky. Alternatively, blend half the soup in batches in a regular blender and return to pot.
  6. Lower heat to medium-low and stir in milk and sour cream until fully combined. Warm gently without boiling. Season with salt and pepper to taste.
  7. Stir in shredded cheddar cheese until melted and smooth. Fold in most of the crispy bacon, reserving some for topping.
  8. Ladle soup into bowls and garnish with green onions, extra bacon, and a sprinkle of cheddar cheese. Serve hot.

Notes

Keep the bacon fat for extra flavor. Do not over-blend the soup to keep some potato chunks for texture. Add milk and sour cream over low heat to prevent curdling. Soup thickens after resting; stir in milk to loosen before reheating. For dairy-free, swap milk and sour cream with coconut milk and coconut yogurt. For gluten-free, use gluten-free flour or cornstarch.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, comfort food, easy soup recipe, bacon soup, cheddar cheese soup

Find it online: https://emmayum.com/creamy-loaded-baked-potato-soup-recipe-easy-perfect-comfort-meal/