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Creamy Loaded Baked Potato Soup

creamy loaded baked potato soup - featured image
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A warm and comforting soup featuring creamy mashed russet potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for cold nights and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6 to 8 bacon strips, chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low sodium)
  • 1 cup whole milk
  • ½ cup small-curd cottage cheese, well drained
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 green onions, thinly sliced
  • Salt and black pepper, to taste
  • 2 tablespoons butter

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 6 to 8 minutes, stirring occasionally. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Add butter to the bacon fat. Once melted, add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in diced potatoes, then pour in chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are fork-tender, about 15-20 minutes.
  4. Using an immersion blender, puree about half the soup directly in the pot to create a creamy base while leaving some potato chunks for texture. If using a regular blender, carefully transfer half, blend until smooth, then return to pot.
  5. Stir in whole milk, cottage cheese, and sour cream. Heat gently over low heat without boiling. Once warm, stir in shredded cheddar cheese until melted and smooth.
  6. Taste and adjust salt and pepper. Stir in half the cooked bacon. Keep warm on low heat until ready to serve.
  7. Ladle soup into bowls and garnish with remaining bacon and sliced green onions.

Notes

Do not boil the soup after adding dairy to prevent curdling. Use starchy russet potatoes for best texture. Crisp bacon first and use its fat to sauté onions for added flavor. If soup is too thick, add broth or milk; if too thin, simmer uncovered to reduce. Can substitute almond flour as thickener for gluten-free option. Refrigerate leftovers up to 3 days or freeze up to 2 months.

Nutrition

Keywords: baked potato soup, creamy soup, comfort food, bacon soup, cheddar cheese soup, easy soup recipe, cold weather meal

Find it online: https://zorbmeal.com/creamy-loaded-baked-potato-soup-recipe-easy-comfort-food-for-cold-nights/