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Kid-Approved Loaded Baked Potato Soup with Bacon

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A quick and easy creamy potato soup loaded with bacon, cheese, and all the fixings. Perfect for busy weeknights, this comforting soup comes together in about 30 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 large russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds)
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 1/2 cups shredded sharp cheddar cheese (freshly shredded)
  • 1/2 cup sour cream
  • 4 green onions, sliced (both white and green parts)
  • Extra bacon bits for garnish

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly with a wooden spoon for about 2 minutes until it forms a thick paste.
  4. Add the broth: Slowly pour in chicken broth while whisking continuously to prevent lumps. Keep whisking until smooth and slightly thickened, about 2-3 minutes.
  5. Cook the potatoes: Add diced potatoes, salt, pepper, and smoked paprika. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  6. Add the dairy: Reduce heat to low. Slowly stir in milk and heavy cream. Stir gently until combined and creamy.
  7. Thicken to perfection: Optionally, use a potato masher to gently mash some potatoes in the pot for a thicker consistency. Leave plenty of chunks for texture.
  8. Add the cheese: Remove pot from heat. Gradually stir in 1 cup of shredded cheddar cheese, a handful at a time, until fully melted and smooth.
  9. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with remaining cheese, crispy bacon bits, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best results, use freshly shredded sharp cheddar cheese to avoid graininess. Don’t skip cooking the flour for 2 minutes to eliminate raw taste. Add dairy over low heat to prevent curdling. Soup thickens as it sits; thin with extra broth or milk if needed. For freezing, freeze before adding dairy and cheese, then add when reheating.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, creamy potato soup, easy potato soup, kid-friendly soup, comfort food, weeknight dinner

Find it online: https://dinadishes.com/kid-approved-loaded-baked-potato-soup-with-bacon/