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

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This creamy loaded baked potato soup with bacon is the kind of recipe that feels like a secret weapon. It’s fast, it’s easy, and it tastes like you spent all day on it.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Extra shredded cheddar cheese (for topping)
  • Cooked bacon crumbles (for topping)
  • 2 green onions, thinly sliced (for topping)
  • A dollop of sour cream (for topping)
  • Fresh chives (optional, for topping)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered—about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until the onion is soft and translucent—about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the potatoes and broth: Pour in the chicken broth and add the diced potatoes. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.
  4. Mash the potatoes: Remove the pot from the heat. Using a potato masher, gently mash the potatoes right in the pot. You want about half the potatoes mashed and half still in chunks.
  5. Add the cream and cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy. Season with salt, pepper, and smoked paprika. Taste and adjust the seasoning.
  6. Finish and serve: Ladle the soup into bowls and top with the reserved bacon crumbles, extra shredded cheese, sliced green onions, and a dollop of sour cream. Serve immediately while it’s hot and bubbly.

Notes

Don’t skip the bacon fat—it infuses the onions with smoky flavor. Cut potatoes evenly (1/2-inch cubes) for even cooking. Always take the pot off the heat before adding dairy to prevent curdling. Shred your own cheese for smoother melting. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. This soup tastes even better the next day.

Nutrition

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

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