Name: 30-Minute Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Comfort Food
Ingredients: 6 slices thick-cut bacon, divided; 4 medium russet potatoes, peeled and diced (about 2 1/2 lbs total weight); 1/2 cup chopped white onion (about 1/2 medium onion); 2 garlic cloves, minced; 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1 1/2 cups low sodium chicken broth; 2 cups whole milk, divided; 1/4 cup sour cream; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/8 tsp ground cayenne (optional); 3/4 cup shredded cheddar cheese, divided; 2 Tbsp sliced green onions, green parts only; 1 Tbsp chopped chives (optional)

Description

What’s the best way to describe this loaded baked potato soup? Creamy comfort in a bowl that’s oh-so-delicious and rich.

Ingredients

Scale

For the Soup:

6 slices thick-cut bacon, divided
4 medium russet potatoes, peeled and diced (about 2 1/2 lbs total weight)
1/2 cup chopped white onion (about 1/2 medium onion)
2 garlic cloves, minced
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 1/2 cups low sodium chicken broth
2 cups whole milk, divided
1/4 cup sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground cayenne (optional)
3/4 cup shredded cheddar cheese, divided

For the Garnish:

2 Tbsp sliced green onions, green parts only
1 Tbsp chopped chives (optional)

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Instructions

Place a medium saucepan over medium-high heat. Once hot, add bacon and cook until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate. When cool enough to handle, roughly chop and set aside.
Return saucepan to medium-high heat, add onion, and cook for 2-3 minutes, until soft. Stir in garlic and cook for another 30-60 seconds, until fragrant. Transfer to a bowl.
Add butter to the saucepan and melt over medium heat. Whisk in flour to make a roux, and continue to cook while whisking until golden brown, about 2-3 minutes.
Slowly pour in milk and chicken broth, whisking constantly. Continue to whisk over medium heat until combined. Bring to a boil and add potatoes and onion mixture. Cook until potatoes are tender, about 10 minutes.
Transfer about half of the cooked potatoes to a small bowl. Use an immersion blender to blend the soup in the saucepan until smooth, or transfer to a countertop blender and blend in batches before returning to the pan.
Remove from heat and stir in remaining potatoes, sour cream, salt, pepper, cayenne, half of the bacon, and 1/4 cup shredded cheese.
Scoop into bowls and garnish with shredded cheese, bacon, green onions, and chives.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Comfort Food

Keywords: baked potato, loaded baked potato, potato soup, winter, bacon