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Creamy Loaded Baked Potato Soup – Easy 30-Minute Recipe

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This Creamy Loaded Baked Potato Soup is thick, velvety, and loaded with tender potatoes, crispy bacon, and melted cheese. It comes together in under 30 minutes with simple ingredients, making it the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 4 medium Russet potatoes, scrubbed and diced into ½-inch cubes (leave about half the skins on)
  • 2 cups whole milk
  • 4 ounces cream cheese, softened and cut into small pieces
  • 1 cup sharp cheddar cheese, shredded (plus more for topping)
  • ½ cup sour cream (for serving)
  • Salt and black pepper to taste
  • 3–4 green onions, sliced (for garnish)

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir continuously for 1-2 minutes until flour is fully incorporated and turns light golden.
  4. Add broth and potatoes: Slowly pour in chicken broth while whisking constantly. Add diced potatoes and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  5. Add milk and cream cheese: Reduce heat to low. Stir in whole milk and softened cream cheese pieces. Whisk gently until cream cheese is completely melted and soup is smooth, about 2-3 minutes.
  6. Partially mash the soup: Use a potato masher to gently mash some of the potatoes in the pot, leaving some chunks for texture. Alternatively, use an immersion blender for a smoother soup.
  7. Add cheese and season: Stir in 1 cup shredded sharp cheddar until fully melted. Season with salt and black pepper to taste.
  8. Serve and garnish: Ladle soup into bowls. Top with crispy bacon, a dollop of sour cream, extra shredded cheddar, and sliced green onions. Serve immediately.

Notes

For a dairy-free version, use plant-based butter, oat milk, and vegan cream cheese and cheddar. For gluten-free, swap all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry. If soup is too thick, stir in a splash of warm milk or broth. If too thin, let it simmer uncovered for a few more minutes.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, easy potato soup, 30-minute soup, comfort food, bacon cheese soup

Find it online: https://novanosh.com/creamy-loaded-baked-potato-soup-easy-30-minute-recipe/