Creamy Baked Potato Soup: 30-Min Easy Loaded Bacon
A velvety, rich loaded baked potato soup made with crispy bacon, sharp cheddar, and russet potatoes. This comforting meal is ready in under 30 minutes and balances richness with texture for the ultimate weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 8–10 strips thick-cut bacon (Applewood smoked recommended)
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 large russet potatoes, peeled and diced
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Dice the bacon and cook in a large pot over medium heat until crispy. Remove bacon with a slotted spoon, leaving 1 tablespoon of fat in the pot.
- Add diced onion to the bacon fat and cook until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and fat. Stir constantly for 1-2 minutes until the mixture resembles wet sand and turns light golden.
- Slowly pour in chicken broth while whisking continuously to prevent lumps. Add heavy cream and stir well. Bring to a gentle simmer.
- Add diced russet potatoes to the pot. Reduce heat to medium-low and simmer for 10-12 minutes until potatoes are fork-tender. Mash some potatoes against the side of the pot to thicken.
- Turn off the heat. Stir in shredded cheddar cheese until completely melted and smooth. Do not boil after adding cheese.
- Stir in sour cream and season with salt and pepper to taste.
- Ladle into bowls and top with reserved crispy bacon, sliced green onions, and extra cheese if desired.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Control heat carefully; dairy separates if it boils. Russet potatoes are best for their starch content which thickens the soup naturally. Let the soup rest for 10 minutes after cooking to allow flavors to meld. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4
- Sodium: 1200
- Fat: 45
- Saturated Fat: 22
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
Keywords: baked potato soup, creamy soup, bacon soup, comfort food, quick dinner, loaded potato soup, russet potato soup, weeknight meals