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Creamy Loaded Baked Potato Soup

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A rich and comforting soup featuring tender russet potatoes, sharp cheddar, crispy bacon, and a creamy broth, perfect for cold days and cozy nights.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low-sodium preferred)
  • 1 ½ cups whole milk (or 2% for lighter option)
  • ½ cup heavy cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 6 bacon strips, cooked crispy and crumbled
  • A handful of green onions or chives, sliced thin
  • Salt and black pepper to taste
  • 3 tablespoons all-purpose flour

Instructions

  1. Cook the bacon strips over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
  2. Add butter to the pot with the bacon fat. Once melted, add chopped onions and cook until translucent and soft, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant but not browned.
  3. Sprinkle the flour evenly over the onions and garlic. Stir constantly for 2 minutes to form a roux that thickens the soup without lumps.
  4. Add diced russet potatoes and chicken broth to the pot. Stir to combine, scraping any bits off the bottom. Increase heat to medium-high and bring to a boil.
  5. Reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes. Test by piercing a potato piece with a fork.
  6. Partially mash about half the potatoes in the pot using a potato masher or fork to thicken the soup and keep some chunks for texture.
  7. Slowly add milk and heavy cream, stirring gently to combine. Heat through but do not boil, about 5 minutes.
  8. Remove from heat and stir in shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  9. Ladle soup into bowls and garnish with crumbled bacon and fresh chives or green onions. Serve immediately.

Notes

If soup is too thick, add a splash of milk or broth to loosen. Let soup rest 5 minutes off heat to meld flavors. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use plant-based milk and vegan butter. Cook bacon separately and drain well to avoid greasy soup. Avoid boiling after adding dairy to prevent curdling.

Nutrition

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

Find it online: https://flurpchef.com/creamy-loaded-baked-potato-soup-recipe-easy-comfort-food-for-cold-days/