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Creamy Loaded Baked Potato Soup

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A velvety smooth, comforting soup made with russet potatoes, crispy bacon, and sharp cheddar cheese. This recipe uses a technique of blending part of the potatoes to create a natural creaminess without relying solely on heavy cream.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced into 1/2-inch cubes
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium)
  • 1 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, shredded from a block
  • 2 green onions, sliced thinly
  • 1/4 cup sour cream (for garnish)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. In a large Dutch oven or stock pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel, leaving 1 tablespoon of fat in the pot.
  2. Add the diced yellow onion to the hot bacon fat. Sauté for about 5 minutes, stirring occasionally, until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the diced potatoes, chicken broth, and heavy cream. Stir to combine and bring the mixture to a boil over medium-high heat.
  5. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
  6. Remove the pot from heat. Use an immersion blender to blend about half of the soup, leaving some chunks for texture. Alternatively, blend in batches using a counter blender.
  7. Return the pot to low heat. Gradually stir in the shredded cheddar cheese until fully melted and incorporated. Do not boil after adding cheese.
  8. Season with salt and pepper to taste. Ladle into bowls and top with reserved bacon, green onions, and a dollop of sour cream.

Notes

For best results, use block cheese shredded at home to avoid anti-caking agents that can make the soup grainy. If the soup is too thick, add a splash of broth or milk. If too thin, simmer uncovered to reduce. Do not boil the soup after adding cheese to prevent separation.

Nutrition

Keywords: baked potato soup, creamy potato soup, comfort food, winter soup, bacon soup, cheddar soup, easy dinner, weeknight meal

Find it online: https://grubella.com/creamy-loaded-baked-potato-soup-5-easy-steps/