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Creamy One-Pot Loaded Baked Potato Soup – Easy Guest Favorite

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This creamy, one-pot loaded baked potato soup is a quick and easy crowd-pleaser, perfect for gatherings. It combines smoky bacon, tender potatoes, and melty cheese in a velvety broth, all made in a single pot for effortless cleanup.

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
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 2 pounds Russet potatoes, scrubbed and diced (about 4 medium)
  • 1 pound red potatoes, scrubbed and diced (about 3 medium)
  • 1 cup shredded sharp cheddar cheese (plus extra for topping)
  • ½ cup sour cream (plus extra for topping)
  • 4 green onions, sliced
  • Extra bacon crumbles for topping

Instructions

  1. Cook the bacon: Place a large Dutch oven over medium heat and add the chopped bacon. Cook, stirring occasionally, until crispy, about 5-6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring frequently, until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the base: Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute to cook out the raw flour taste.
  4. Add the liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Once incorporated, add the milk and heavy cream. Stir until smooth and combined, about 2 minutes. Scrape the bottom of the pot to release any browned bits.
  5. Add the potatoes: Add the diced Russet and red potatoes to the pot. Stir in the salt, black pepper, smoked paprika, and cayenne. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until potatoes are fork-tender.
  6. Mash to desired consistency: Remove the pot from heat. Using a potato masher, gently mash some of the potatoes right in the pot, leaving about half intact for texture. For a smoother soup, use an immersion blender for 10-15 seconds.
  7. Add the cheese and sour cream: Stir in ¾ cup of the shredded cheddar cheese and the sour cream until the cheese is completely melted and the soup is silky smooth. Taste and adjust seasoning.
  8. Finish and serve: Ladle the soup into bowls. Top with remaining shredded cheddar, crispy bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a gluten-free version, use 2 tablespoons cornstarch mixed with 3 tablespoons cold water instead of flour. For a dairy-free version, use unsweetened oat milk, full-fat coconut cream, and dairy-free cheese and sour cream. The soup can be made a day ahead up to step 5; cool completely, refrigerate, and reheat gently before adding cheese and sour cream. To freeze, freeze before adding dairy, then thaw and add dairy when reheating.

Nutrition

Keywords: loaded baked potato soup, one-pot soup, creamy potato soup, bacon cheese soup, easy soup recipe, comfort food, crowd-pleaser, dinner party soup

Find it online: https://flurpchef.com/creamy-one-pot-loaded-baked-potato-soup-easy-guest-favorite/