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Creamy Loaded Baked Potato Soup

creamy loaded baked potato soup - featured image
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A warm, creamy, and comforting baked potato soup loaded with bacon, sharp cheddar, and fresh chives, ready in about 30 minutes.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (960 ml) chicken broth, low-sodium preferred
  • 1 cup (240 ml) whole milk or half-and-half
  • 1 ½ cups (150 g) sharp cheddar cheese, shredded
  • 6 bacon strips, cooked and crumbled
  • ½ cup (120 ml) sour cream
  • 2 tablespoons fresh chives, chopped
  • Salt and black pepper, to taste

Instructions

  1. Prepare the bacon: Fry bacon in a small skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, crumble when cool, and set aside.
  2. Sauté aromatics: Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir constantly for 2-3 minutes to cook off raw flour taste and thicken mixture.
  4. Add liquids and potatoes: Gradually whisk in chicken broth, eliminating lumps. Add diced potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Blend to desired texture: Use an immersion blender to puree soup in the pot, leaving some chunks, or mash potatoes with a masher for chunkier texture.
  6. Finish with dairy and cheese: Stir in milk or half-and-half and shredded cheddar cheese. Stir until cheese melts and soup thickens, about 3-4 minutes.
  7. Season to taste: Add salt and black pepper gradually, tasting to avoid over-salting due to bacon and cheese.
  8. Serve and garnish: Ladle soup into bowls and top with crumbled bacon, a dollop of sour cream, and chopped fresh chives.

Notes

Use russet potatoes for best creamy texture. Cook flour long enough to remove raw taste. Avoid over-blending to keep some potato chunks. Add salt gradually due to salty bacon and cheese. Soup reheats well with a splash of milk or broth. Can be adapted for vegetarian, dairy-free, or gluten-free diets.

Nutrition

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

Find it online: https://blairrecipes.com/creamy-loaded-baked-potato-soup-recipe-easy-comfort-food-in-30-minutes/