Description
A rich, velvety loaded baked potato soup that is ready in just 30 minutes. This comforting weeknight meal uses simple ingredients like yellow potatoes, bacon, and cheddar cheese for a restaurant-quality taste at home.
Ingredients
Scale
- 3 pounds yellow potatoes (like Yukon Golds), cubed
- 8–10 slices thick-cut applewood smoked bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup full-fat sour cream
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly cracked black pepper
- 3 stalks green onions, sliced (for topping)
- 4–5 slices extra crispy bacon, crumbled (for topping)
- 1/2 cup extra cheddar cheese, shredded (for topping)
Instructions
- Chop bacon into 1-inch pieces. Heat a large skillet over medium heat and cook bacon until crispy and browned (5-7 minutes). Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet.
- In the same skillet with the bacon fat (or in a Dutch oven), sauté diced onion over medium heat for 2-3 minutes until softened. Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Add cubed potatoes to the skillet with the onions. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are tender.
- Use a potato masher to mash about half of the potatoes directly in the pot, leaving some chunks for texture. Stir in heavy cream and sour cream. Simmer for 2-3 minutes until hot and creamy.
- Remove the pot from heat. Stir in half of the shredded cheddar cheese until melted. Taste and adjust salt and pepper. Stir in the cooked bacon pieces, reserving some for topping.
- Ladle soup into bowls. Top with reserved crispy bacon, extra cheddar cheese, sliced green onions, and a dollop of sour cream. Serve immediately.
Notes
Do not over-mash the potatoes to avoid a gluey texture; mash only half. Always remove the pot from heat before adding cheese to prevent it from becoming grainy. If the soup is too watery, simmer longer or mash more potatoes. If too thick, add more broth or cream. For a richer finish, swirl in a tablespoon of cold butter at the end.
- 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: 30
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: baked potato soup, loaded potato soup, creamy soup, 30 minute meals, comfort food, weeknight dinner, bacon soup, cheddar soup