Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
  • 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.


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)

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.
  • 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