Print

Creamy Loaded Baked Potato Soup with Bacon Recipe

creamy loaded baked potato soup with bacon - featured image
Print Recipe

This creamy loaded baked potato soup with bacon is a quick and easy comfort food made without a traditional roux. By blending a portion of the soup directly in the pot, you get an ultra-creamy base with tender potato chunks, crispy bacon, melted cheddar, and a dollop of sour cream.

Ingredients

Scale
  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 3 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried thyme
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • Reserved bacon bits

Instructions

  1. Cook the bacon: Place bacon pieces in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (8-10 minutes). Transfer bacon to a paper towel-lined plate; leave rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with bacon fat. Cook over medium heat until softened (4-5 minutes). Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux: Add butter to the pot. Once melted, sprinkle flour over onions and garlic. Stir constantly for 2 minutes until golden and nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Then add milk, still whisking, until smooth and lump-free.
  5. Add potatoes and seasonings: Stir in cubed potatoes, salt, pepper, smoked paprika, cayenne (if using), and dried thyme. Bring to a gentle boil, then reduce heat to low. Cover and simmer 20 minutes until potatoes are fork-tender, stirring occasionally.
  6. Blend part of the soup: Turn off heat. Using an immersion blender, blend about one-third of the soup to create a creamy base, leaving plenty of chunky potato pieces. (Alternatively, transfer 2 cups to a regular blender, blend until smooth, and return to pot.)
  7. Finish the soup: Stir in 3/4 cup shredded cheddar cheese and 1/4 cup sour cream until melted and smooth. Taste and adjust salt and pepper as needed.
  8. Serve with toppings: Ladle soup into bowls. Top with remaining shredded cheese, a dollop of sour cream, crispy bacon bits, and sliced green onions. Serve immediately.

Notes

For a gluten-free version, substitute flour with 2 tablespoons cornstarch mixed with 1/4 cup cold water. For a dairy-free version, use unsweetened oat milk or full-fat canned coconut milk and vegan butter/cheese. If soup is too thick after blending, stir in a splash of milk or broth. If too thin, simmer uncovered for 5-10 minutes. Let soup rest 5 minutes before serving to meld flavors.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, easy potato soup, comfort food, winter soup, one-pot soup

Find it online: https://forkifyfun.com/creamy-loaded-baked-potato-soup-with-bacon-recipe/