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Creamy Loaded Baked Potato Soup: Best Easy Family Recipe

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This creamy loaded baked potato soup is a happy accident turned family classic. It’s rich, velvety, and packed with cheese, bacon, and all the fixings, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 6 strips of bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 4 cups low-sodium chicken broth
  • 4 large russet potatoes, peeled and cubed into 1/2-inch pieces (about 2 pounds)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup whole milk (2% works too, but avoid skim)
  • 3 tablespoons all-purpose flour
  • 2 cups shredded sharp cheddar cheese (preferably Cracker Barrel or Tillamook)
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • Extra shredded cheddar cheese for topping
  • Crumbled bacon for topping
  • 2 green onions, thinly sliced
  • Sour cream for topping
  • Fresh chives (optional, for garnish)

Instructions

  1. Cook the bacon: Place chopped bacon in a cold pot and turn heat to medium. Cook until crispy, about 6-8 minutes, stirring occasionally. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the base: Sprinkle flour over the onions and garlic. Stir constantly for about 1 minute to cook off the raw flour taste, forming a roux.
  4. Add the liquids: Slowly pour in chicken broth while stirring constantly to prevent lumps. Then add milk and heavy cream. Bring to a gentle simmer, not a rolling boil.
  5. Add the potatoes: Stir in cubed russet potatoes and smoked paprika (if using). Bring back to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
  6. Mash some potatoes: Remove pot from heat. Use a potato masher to gently mash about half of the potatoes right in the pot for a thick, creamy texture while leaving some chunks.
  7. Add the cheese: Gradually sprinkle in shredded cheddar cheese, stirring constantly until fully melted and smooth. Ensure soup is not boiling when adding cheese.
  8. Season and finish: Taste and add salt and pepper as needed. Stir in about half of the cooked bacon, reserving the rest for topping.
  9. Serve immediately: Ladle soup into bowls and let everyone top their own with extra cheese, crumbled bacon, green onions, and a dollop of sour cream.

Notes

Don’t skip the bacon fat step for deep flavor. Watch heat to prevent dairy from separating. Season in layers. Soup gets better after a day in the fridge. For gluten-free, use gluten-free flour or cornstarch. For freezing, leave out cream and cheese, add after reheating.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, easy potato soup, family dinner, comfort food, bacon cheese soup

Find it online: https://zorbmeal.com/creamy-loaded-baked-potato-soup-best-easy-family-recipe/