Description
This creamy baked potato soup is the ultimate fall comfort food, packed with fluffy potatoes, smoky bacon, sharp cheddar, and a velvety texture. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy weekends and endlessly customizable for any diet.
Ingredients
- 2 lbs russet potatoes, peeled and diced (about 4 large potatoes)
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 slices cooked bacon, crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Chives or green onions, sliced (for garnish)
- Kosher salt and black pepper, to taste
- Optional toppings: more cheese, extra bacon, chopped chives, smoked paprika, crispy onions
Instructions
- Prep the ingredients: Peel and dice potatoes into 1/2-inch cubes. Finely chop onion, mince garlic, and slice chives or green onions. Chop bacon if frying fresh.
- Crisp the bacon: In a large soup pot or skillet, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Pour off most bacon fat, leaving about 1 tablespoon in the pot.
- Sauté onions & garlic: Add butter to the pot and melt over medium heat. Add onion and cook until softened and translucent, stirring often. Add garlic and cook for 30 seconds until fragrant.
- Add flour & make the roux: Sprinkle flour over onions and stir continuously for 1–2 minutes until bubbling and thickened.
- Pour in broth: Gradually whisk in chicken broth, scraping up any bits from the bottom. Stir until smooth and no lumps remain.
- Add potatoes and simmer: Stir in diced potatoes. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.
- Blend for creaminess: Use a potato masher to mash about half the potatoes in the pot, or blend 1/3–1/2 of the soup with an immersion blender for a creamier texture.
- Stir in milk, cream, and cheese: Lower heat to medium-low. Pour in milk and heavy cream, then add shredded cheddar. Stir until cheese melts and soup is thick and creamy.
- Season & finish: Stir in sour cream and half the cooked bacon. Taste and season with salt and black pepper. Add a pinch of smoked paprika if desired.
- Serve & garnish: Ladle soup into bowls and top with extra cheese, bacon, and chives or green onions.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute unsweetened almond or oat milk and dairy-free cheese. Use vegetable broth and omit bacon for vegetarian. Add extra veggies like broccoli or spinach for more nutrition. Soup thickens as it sits; add broth or milk when reheating. Freeze without sour cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 375
- Sugar: 5
- Sodium: 900
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 14
Keywords: potato soup, creamy soup, baked potato soup, fall comfort food, easy soup, 30 minute soup, loaded potato soup, weeknight dinner, gluten free option, vegetarian option