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Easy Creamy Loaded Baked Potato Soup in 30 Minutes

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This creamy loaded baked potato soup is a weeknight miracle, ready in just 30 minutes. It’s rich, cheesy, and packed with smoky bacon, sharp cheddar, and a velvety texture that tastes like it simmered all day.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream, plus more for serving
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, sour cream, fresh chives

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold large skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics: Add the 3 tablespoons of butter to the pot with the bacon fat. Once melted, add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the 1/4 cup of flour over the onion mixture. Stir constantly with a wooden spoon for about 2 minutes. The roux should be golden and smell slightly nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, still whisking. Bring the mixture to a gentle simmer—you’ll see small bubbles around the edges of the pot.
  5. Add the potatoes: Stir in the diced Yukon Gold potatoes and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
  6. Blend half the soup: Using an immersion blender, blend about half of the soup directly in the pot. You want a mix of smooth, creamy base and chunky potato pieces. If you don’t have an immersion blender, transfer about 3 cups of the soup (mostly liquid and some potatoes) to a regular blender, blend until smooth, and return it to the pot.
  7. Add the cheese and sour cream: Reduce the heat to low. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until fully melted. Then stir in the sour cream until smooth. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve immediately: Ladle the soup into bowls and top with your favorite toppings—crumbled bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve hot with crusty bread or crispy cast iron cornbread for dipping.

Notes

Don’t skip the roux—it gives the soup its velvety texture. Shred your own cheese for smooth melting. Keep heat low when adding cheese and sour cream to prevent curdling. Season in layers for best flavor. Don’t over-blend; leave some potato chunks for texture. Soup thickens as it sits; add milk or broth when reheating.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, quick potato soup, 30 minute soup, bacon cheddar potato soup, easy weeknight dinner, comfort food

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