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Quick Loaded Baked Potato Soup with Bacon – Easy 30-Minute Recipe

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A quick and creamy loaded baked potato soup with crispy bacon, melty cheddar, and all the fixings, ready in just 30 minutes. Perfect for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 medium russet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese (shredded from a block)
  • 1/2 cup sour cream (full-fat)
  • 3 green onions, sliced
  • Extra crispy bacon crumbles for topping

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until soft and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes until the mixture is thick and pasty.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer (do not boil).
  5. Cook the potatoes: Add cubed potatoes, salt, pepper, smoked paprika, and garlic powder. Stir, bring back to a gentle simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes until potatoes are fork-tender.
  6. Thicken the soup: Remove pot from heat. Use a potato masher to gently mash about half the potatoes right in the pot to release starch and thicken the soup.
  7. Add cheese and sour cream: Stir in 3/4 cup shredded cheddar cheese and all the sour cream until melted and smooth. Taste and adjust seasoning.
  8. Serve and garnish: Ladle soup into bowls. Top with remaining shredded cheese, crispy bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Don’t skip mashing some of the potatoes—it releases natural starches and creates a velvety, thick texture. For best results, shred cheese from a block to avoid anti-caking agents. Let soup rest off heat for 5 minutes before serving to meld flavors.

Nutrition

Keywords: loaded baked potato soup, quick potato soup, bacon potato soup, 30-minute soup, comfort food, easy weeknight dinner

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