Creamy Loaded Baked Potato Soup
A quick and comforting 30-minute meal made with russet potatoes, bacon, cheddar cheese, and cream. This hearty soup relies on natural starch for thickening, avoiding heavy rouxes for a lighter yet satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 large russet potatoes, washed and cut into 1-inch cubes
- 6 slices bacon
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, freshly grated
- 4 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Wash and cube the potatoes into 1-inch pieces. If in a rush, microwave whole potatoes for 5 minutes to soften before chopping.
- In a large Dutch oven or stockpot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving 1 tablespoon of fat in the pot.
- Add diced onion to the pot and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and add potato cubes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes until potatoes are fork-tender.
- Using a potato masher or wooden spoon, mash about half of the potatoes directly in the pot to thicken the soup naturally. Leave the rest chunky.
- Reduce heat to low. Stir in heavy cream and let warm through for 2 minutes. Gradually stir in shredded cheddar cheese until melted and smooth. Do not boil after adding cream.
- Season with salt and black pepper to taste. Stir in half of the crumbled bacon and half of the green onions.
- Serve hot, topped with remaining bacon, green onions, and extra cheese if desired.
Notes
Do not use an immersion blender as it makes the soup pasty; mash by hand for texture. Keep heat low when adding cream and cheese to prevent curdling. If the soup is too thick, add more broth. This soup does not freeze well due to dairy separation and potato texture changes.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
Keywords: potato soup, baked potato soup, creamy soup, comfort food, quick dinner, bacon soup, cheddar cheese soup, 30 minute meals