Loaded Baked Potato Soup for Chilly Evenings With the Kids Recipe
This Loaded Baked Potato Soup is a rich, creamy, and comforting dish perfect for chilly evenings with the family. Featuring tender russet potatoes, sharp cheddar cheese, and crispy bacon, it’s quick to prepare, easy to customize, and perfect for meal prep with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 6 medium russet potatoes (about 2.5 lbs), peeled and diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 6 slices thick-cut bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 green onions, thinly sliced (for garnish)
Instructions
- Prep and Cook the Potatoes: In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 more minute until fragrant. Add the diced potatoes and chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.
- Make the Roux: In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to form a light roux. Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens, about 3-4 minutes.
- Combine and Finish the Soup: Pour the creamy mixture into the pot with the cooked potatoes. Stir well to combine. Using a potato masher or immersion blender, mash some of the potatoes in the soup to your desired consistency, leaving some chunks for texture. Stir in sour cream, half of the shredded cheddar, half of the crumbled bacon, smoked paprika, salt, and pepper. Simmer the soup over low heat for another 5-10 minutes, stirring occasionally, until thick and creamy. Serve hot garnished with the remaining cheddar cheese, bacon, and sliced green onions.
Notes
- If you prefer a thicker soup, reduce the broth by ½ cup or mash more potatoes for chunkier texture.
- To lighten the soup, substitute half-and-half for heavy cream or use Greek yogurt instead of sour cream.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Keywords: loaded baked potato soup, creamy potato soup, comforting soup, easy family dinner, quick soup recipe, potato bacon soup, cheddar cheese soup
