Description
A thick, creamy, and comforting loaded baked potato soup made in one pot with crispy bacon, sharp cheddar, and russet potatoes. Ready in just 30 minutes, this recipe is perfect for busy weeknights and uses simple, affordable ingredients.
Ingredients
- 8 slices thick-cut bacon (225g)
- 1 medium yellow onion, diced (200g)
- 4 cloves garlic, minced (2 tablespoons)
- 3 large russet potatoes, peeled and cubed (1.5 kg)
- 4 cups chicken broth, low-sodium (960ml)
- 1 cup heavy cream, full-fat (240ml)
- 3 tablespoons unsalted butter (45g)
- 2 cups sharp cheddar cheese, shredded (200g)
- 4 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook the bacon in a large skillet over medium heat until crisp (5-7 minutes). Transfer to a paper towel-lined plate to drain, then crumble into chunks. Reserve 1 tablespoon of bacon grease in the pan if desired, or wipe out and use fresh butter.
- In the same pot you will use for the soup, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Add the cubed potatoes to the pot with the onions. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
- Remove the pot from heat. Mash the potatoes directly in the broth using a potato masher, leaving some chunks for texture if preferred.
- Stir in the heavy cream and half of the shredded cheddar cheese. The residual heat will melt the cheese. Stir until the soup is creamy and uniform.
- Season with salt and black pepper to taste. If the soup is too thick, add a splash of broth; if too thin, simmer uncovered for a few minutes. Stir in half of the crumbled bacon.
- Ladle into bowls and top with the remaining bacon, extra cheddar cheese, sliced green onions, and sour cream if desired. Serve immediately.
Notes
Use Russet potatoes for the best creamy texture as they break down easily. Shred your own cheese to avoid anti-caking agents that prevent smooth melting. For a lighter version, substitute heavy cream with half-and-half. The soup does not freeze well due to the dairy content; store in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, weeknight dinner, one pot meal, comfort food, bacon soup, cheddar soup, easy soup, russet potato soup