Print

Easy Loaded Baked Potato Soup Recipe: Kid-Approved & Delicious

loaded baked potato soup - featured image
Print Recipe

This loaded baked potato soup is creamy, cheesy, and packed with bacon bits. It’s a comforting, kid-approved meal that comes together in about 40 minutes using simple ingredients.

Ingredients

Scale
  • 4 large russet potatoes (about 2.5 pounds), peeled and cut into ½-inch cubes
  • 8 slices thick-cut bacon
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • ½ cup sour cream
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4–5 green onions, sliced (for garnish)

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate. Once cool, crumble or chop. Leave about 2 tablespoons of bacon 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 softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture and stir constantly for about 2 minutes until it forms a thick paste.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Then add milk and heavy cream. Keep whisking until smooth and slightly thickened, about 3-4 minutes.
  5. Add the potatoes: Add the cubed potatoes, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until potatoes are tender.
  6. Mash and thicken: Remove from heat. Use a potato masher to mash some of the potatoes, leaving about half chunky for texture. Alternatively, use an immersion blender for a smooth soup.
  7. Add cheese and sour cream: Stir in shredded cheddar cheese and sour cream until fully melted and smooth. Taste and adjust seasoning.
  8. Serve immediately: Ladle into bowls and top with crumbled bacon, extra shredded cheese, sliced green onions, and a dollop of sour cream if desired.

Notes

Don’t rush the roux; cook the flour for 2 minutes to avoid raw taste. Cut potatoes evenly for uniform cooking. Keep soup at a gentle simmer after adding dairy to prevent curdling. Season in layers—add salt at the beginning and adjust at the end. Soup thickens as it sits; add a splash of milk when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, potato soup, easy potato soup, kid-friendly soup, comfort food, bacon cheese soup

Find it online: https://ovenmila.com/easy-loaded-baked-potato-soup-recipe-kid-approved-and-delicious/