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Cozy Loaded Baked Potato Soup – Best Easy Homemade Recipe

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This rich, creamy loaded baked potato soup comes together in under an hour with simple ingredients like potatoes, bacon, cheese, and cream. It’s the ultimate comfort food for chilly days, with a velvety texture and chunks of potato that make every spoonful satisfying.

Ingredients

Scale
  • 2 lbs (about 4 medium) russet potatoes, peeled and diced into ½-inch cubes
  • 6 strips thick-cut bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, sour cream, smoked paprika

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping halfway. Transfer to a paper towel-lined plate. Once cool, crumble into pieces. Leave about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly with a wooden spoon for 1-2 minutes until the flour turns light golden and smells nutty.
  4. Add the liquid gradually: Slowly pour in chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer; it will thicken after 2-3 minutes.
  5. Cook the potatoes: Add diced potatoes to the pot and stir. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  6. Mash some potatoes: Remove pot from heat. Using a potato masher or fork, mash about half of the potatoes right in the pot, leaving some chunks for texture.
  7. Add the dairy: Return pot to low heat. Stir in whole milk, heavy cream, and sour cream. Stir gently until combined and warmed through, about 2-3 minutes. Do not let it boil.
  8. Melt in the cheese: Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted. Season with salt and pepper to taste.
  9. Finish and serve: Ladle soup into bowls. Top with crumbled bacon, extra cheese, sliced green onions, sour cream, and smoked paprika if desired. Serve immediately.

Notes

The soup will continue to thicken as it sits. When reheating leftovers, add a splash of milk or broth to thin it back to your preferred consistency. For a gluten-free version, use 2 tablespoons cornstarch mixed with ¼ cup cold water (slurry) instead of flour. Always shred your own cheese for the smoothest melt.

Nutrition

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

Find it online: https://ovenmila.com/cozy-loaded-baked-potato-soup-best-easy-homemade-recipe/