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Easy Loaded Baked Potato Soup with Bacon & Cheddar

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A creamy, rich potato soup loaded with crispy bacon, sharp cheddar, and all the fixings of a loaded baked potato. Ready in about 30 minutes, this one-pot comfort food is perfect for busy weeknights and is sure to please even picky eaters.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 cup whole milk
  • ½ cup heavy cream (optional)
  • Salt and black pepper to taste
  • ¼ teaspoon smoked paprika
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup sour cream
  • 2 green onions, thinly sliced
  • Extra crispy bacon crumbles (reserved from cooked bacon)

Instructions

  1. Cook the bacon. Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat has rendered — about 6-8 minutes. Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, crumble or chop it into small pieces. Leave about 2 tablespoons of the bacon fat in the pot (discard the rest or save it for another use).
  2. Sauté the aromatics. Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent — about 4 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Don’t let the garlic burn, or it’ll turn bitter.
  3. Add the broth and potatoes. Pour in the chicken broth and add the diced potatoes. Increase the heat to high and bring the mixture to a boil. Then reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are fork-tender — about 12-15 minutes. You should be able to pierce a potato cube easily with a fork.
  4. Mash some of the potatoes. Remove the pot from the heat. Using your potato masher, gently mash the potatoes right in the pot. I like to do about 6-8 good mashes — enough to break up about half the potatoes and thicken the soup, but leaving plenty of chunks for texture. If you prefer a smoother soup, mash more. If you like it chunky, mash less.
  5. Add the dairy. Return the pot to low heat. Stir in the whole milk and heavy cream (if using). Let the soup warm through for 2-3 minutes, but don’t let it boil — boiling can cause the dairy to curdle.
  6. Season and finish. Stir in the smoked paprika, then season with salt and black pepper. Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then taste and adjust. Remember that the bacon and cheddar will add saltiness too, so go easy at first.
  7. Add the cheese and toppings. Remove the pot from the heat. Stir in about ¾ cup of the shredded cheddar cheese until it’s melted and smooth. Reserve the remaining ¼ cup for garnish. Ladle the soup into bowls and top with the reserved cheddar, crispy bacon crumbles, a dollop of sour cream, and sliced green onions.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that prevent smooth melting. Don’t let the soup boil after adding dairy to prevent curdling. For a secret finishing touch, add a tiny splash of apple cider vinegar (about ½ teaspoon per bowl) just before serving to brighten the flavors.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, cheddar potato soup, easy potato soup, comfort food, one-pot soup, weeknight dinner

Find it online: https://jollyfork.com/easy-loaded-baked-potato-soup-with-bacon-and-cheddar/