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Closeup, closely cropped horizontal image of a white bowl of loaded baked potato soup on a blue patterned cloth with a triangular geometric pattern.

30-Minute Loaded Baked Potato Soup


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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.


Scale

Ingredients

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and stir in remaining potatoes, sour cream, salt, pepper, cayenne, half of the bacon, and 1/4 cup shredded cheese.
  7. Scoop into bowls and garnish with shredded cheese, bacon, green onions, and chives.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort Food

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