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Creamy Loaded Baked Potato Soup Recipe in 30 Minutes Recipe

otato Soup in 30 Minutes - Irresistible! Recipe
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★★★★★

5.2 from 8 reviews

This creamy loaded baked potato soup is a comforting and delicious dish ready in just 30 minutes. Packed with tender potatoes, crispy bacon, melted cheddar cheese, and a rich blend of sour cream and milk, it’s the perfect hearty meal for chilly days. Topped with green onions for a fresh finish, this soup offers all the classic flavors of a loaded baked potato in a warm, satisfying bowl.

Ingredients

Scale

Potatoes and Toppings

  • 4 large russet potatoes, peeled and cubed
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped green onions
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Sauce Base

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups chicken broth

Seasoning

  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Boil Potatoes: Place the peeled and cubed potatoes in a pot of salted boiling water. Cook until they are tender when pierced with a fork, about 15 minutes. Drain and set aside.
  2. Make the Roux: In a large pot over medium heat, melt the unsalted butter. Once melted, stir in the all-purpose flour to form a roux. Cook the roux for about 2-3 minutes, stirring constantly, until it turns a light golden color and loses the raw flour taste.
  3. Add Liquids: Gradually whisk in the whole milk and chicken broth to the roux, making sure to combine thoroughly to avoid lumps. Continue stirring until the mixture becomes smooth and begins to thicken.
  4. Add Potatoes and Simmer: Stir the cooked potatoes into the thickened soup base. Bring the soup to a gentle simmer and let it cook for an additional 5 minutes to allow the potatoes to soak up the flavors.
  5. Incorporate Cheese and Sour Cream: Add the shredded cheddar cheese and sour cream to the simmering soup. Stir continuously until the cheese is fully melted and the soup is creamy and smooth.
  6. Season the Soup: Season the soup with salt and black pepper to taste. Stir well to evenly distribute the seasoning.
  7. Serve and Garnish: Ladle the hot soup into bowls and top each serving with crumbled cooked bacon and chopped green onions for added flavor and texture. Serve immediately.

Notes

  • Use russet potatoes for the best texture and flavor in this soup.
  • For a thicker soup, mash some of the potatoes after simmering.
  • Substitute whole milk with half-and-half or heavy cream for an even creamier soup.
  • To make it vegetarian, replace chicken broth with vegetable broth and omit bacon or use vegetarian bacon.
  • Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently to prevent curdling.

Nutrition

Keywords: Creamy baked potato soup, loaded potato soup, bacon potato soup, easy potato soup recipe, comfort food soup

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