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Quick Loaded Baked Potato Soup with Bacon (Easy 20-Minute Recipe)

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A soul-warming, bacon-loaded, cheese-pull satisfying potato soup that comes together in just 20 minutes. Perfect for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 6 strips bacon, thick-cut
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups sharp cheddar cheese, shredded from a block
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • For topping: extra shredded cheddar cheese, crumbled bacon, chopped chives or green onions, extra dollop of sour cream

Instructions

  1. Cook the bacon: Place bacon strips in a cold pot. Turn heat to medium and cook until crispy, about 4-5 minutes, flipping once. Transfer bacon to a paper towel-lined plate. Do not drain the pot. When cool enough, crumble bacon and set aside.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion. Cook for about 2 minutes, stirring occasionally, until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for about 1 minute until it forms a thick paste.
  4. Add the liquids: Slowly pour in chicken broth while stirring until smooth. Add milk and stir again. Bring to a gentle simmer until slightly thickened.
  5. Cook the potatoes: Add diced potatoes to the pot. Stir, bring back to a simmer, then reduce heat to medium-low. Cook uncovered for 8-10 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Add cheese and sour cream: Remove pot from heat. Add shredded cheddar cheese and sour cream. Stir until cheese is completely melted and soup is creamy and smooth.
  7. Season and serve: Taste and add salt and pepper as needed. For thicker soup, mash some potatoes with a potato masher. For thinner soup, add a splash more milk.
  8. Garnish and enjoy: Ladle into bowls. Top with extra cheese, crumbled bacon, chopped chives, and a dollop of sour cream. Serve immediately.

Notes

Don’t rush the roux – it prevents a floury taste. Cut potatoes evenly for consistent cooking. Always remove pot from heat before adding cheese to prevent graininess. Taste as you go for best seasoning. For vegetarian version, skip bacon, use vegetable broth, and add smoked paprika. For gluten-free, use cornstarch slurry instead of flour. Soup thickens as it sits; thin with milk when reheating.

Nutrition

Keywords: loaded baked potato soup, quick potato soup, bacon potato soup, easy weeknight dinner, comfort food, 20-minute recipe

Find it online: https://leilameals.com/quick-loaded-baked-potato-soup-with-bacon-easy-20-minute-recipe/