Print

Creamy Loaded Baked Potato Soup – Best Easy Family Recipe

creamy loaded baked potato soup - featured image
Print Recipe

This creamy loaded baked potato soup is a budget-friendly, comforting meal made with Russet potatoes, bacon, sharp cheddar, and a velvety dairy base. It’s a one-pot wonder that’s perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 4 large Russet potatoes (about 2.5 pounds)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 green onions, sliced
  • 1/2 cup sour cream
  • Additional bacon crumbles for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub Russet potatoes, prick with a fork, rub with olive oil and salt. Bake for 50-60 minutes until crispy-skinned and tender. Cool slightly, then scoop out flesh and chop skins into small pieces. Set aside.
  2. Cook bacon in a cold skillet over medium heat for 6-8 minutes until crispy. Transfer to paper towels, crumble, and reserve 2 tablespoons of bacon fat.
  3. In a Dutch oven or large pot, heat reserved bacon fat over medium heat. Sauté onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds.
  4. Sprinkle flour over vegetables and whisk constantly for 1-2 minutes to make a roux. Slowly pour in chicken broth while whisking to avoid lumps. Cook for 2 minutes until slightly thickened.
  5. Reduce heat to medium-low. Whisk in milk and heavy cream. Add potato flesh, chopped skins, salt, pepper, smoked paprika, garlic powder, and cayenne. Simmer gently for 10-12 minutes, stirring occasionally.
  6. Use a potato masher to partially mash potatoes in the pot for desired texture. Taste and adjust seasoning.
  7. Remove pot from heat. Gradually stir in shredded cheddar cheese until fully melted and smooth.
  8. Ladle soup into bowls. Top with crumbled bacon, extra cheddar, sour cream, and sliced green onions. Serve immediately.

Notes

Don’t skip the potato skins—they add flavor, texture, and nutrients. Keep heat low after adding dairy to prevent curdling. Shred your own cheese for smooth melting. Soup tastes even better the next day. For freezing, omit dairy and cheese, then add when reheating.

Nutrition

Keywords: potato soup, loaded baked potato soup, creamy soup, comfort food, bacon, cheddar, easy dinner, one-pot meal

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