Print

Creamy Loaded Baked Potato Soup Recipe Easy with Crispy Bacon Bits

creamy loaded baked potato soup - featured image
Print Recipe

A creamy and comforting baked potato soup made with leftover baked potatoes, sharp cheddar cheese, and topped with crispy bacon bits. Perfect for quick, cozy meals with simple ingredients.

Ingredients

Scale
  • 4 medium Russet baked potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups whole milk
  • ½ cup sour cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 8 slices crispy bacon, cooked and crumbled
  • 3 stalks green onions, thinly sliced
  • Salt and black pepper to taste
  • Optional toppings: chopped chives, extra shredded cheese, hot sauce

Instructions

  1. Peel and dice 4 medium Russet potatoes into roughly 1-inch cubes. Set aside.
  2. In a skillet over medium heat, cook 8 slices of bacon until crisp (about 8-10 minutes). Transfer to a paper towel-lined plate to drain, then crumble into bits. Reserve 1 tablespoon of bacon fat if desired.
  3. In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons unsalted butter (plus reserved bacon fat if using) over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Sprinkle 3 tablespoons all-purpose flour over the onion mixture. Stir constantly for 2-3 minutes to cook out the raw flour taste and create a thick paste (roux).
  5. Slowly pour in 4 cups chicken broth while whisking to avoid lumps. Bring to a gentle boil, then reduce to a simmer.
  6. Stir in diced potatoes. Cover and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
  7. Use a hand blender to puree about half the soup until smooth, leaving the rest chunky for texture. Alternatively, carefully blend half the soup in a blender and mix back in.
  8. Stir in 2 cups whole milk and 1 ½ cups shredded sharp cheddar cheese. Heat gently until cheese melts, about 5 minutes. Avoid boiling after adding cheese to prevent curdling.
  9. Remove from heat and stir in ½ cup sour cream. Season with salt and freshly ground black pepper to taste.
  10. Ladle soup into bowls and top generously with crispy bacon bits and sliced green onions. Add optional toppings if desired.

Notes

If soup is too thick, add a splash of broth or milk to reach desired consistency. Avoid boiling after adding cheese to prevent curdling. Crisp bacon separately and add just before serving to maintain crunch. For gluten-free, substitute flour with gluten-free blend or cornstarch slurry. For dairy-free, use coconut milk and dairy-free sour cream alternatives.

Nutrition

Keywords: baked potato soup, creamy soup, loaded potato soup, bacon bits, comfort food, easy soup recipe, weeknight dinner

Find it online: https://realityeats.com/creamy-loaded-baked-potato-soup-recipe-easy-with-crispy-bacon-bits/