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Creamy Loaded Baked Potato Soup (Easy One Pot Recipe)

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This creamy loaded baked potato soup is a one-pot wonder that delivers all the soul-soothing satisfaction of a fully loaded baked potato in spoonable, slurpable form. Ready in under an hour with minimal cleanup, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 8 slices bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds Russet potatoes (about 6 medium), diced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • For topping (optional): extra shredded cheddar cheese, crispy bacon crumbles, chopped green onions or chives, dollop of sour cream

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bits. Leave about 2 tablespoons of bacon fat in the pot; discard the rest or save for another use.
  2. Sauté the aromatics: Add butter to the pot with the reserved bacon fat. Once melted, add diced onion and cook over medium heat until softened and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic brown.
  3. Add the potatoes and broth: Add diced potatoes to the pot (no need to peel). Pour in chicken broth and stir to combine. The liquid should just barely cover the potatoes; if not, add a splash more broth or water.
  4. Simmer until tender: Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
  5. Mash some potatoes: Remove pot from heat. Using a potato masher, gently mash about half the potatoes right in the pot, leaving some chunky pieces for texture.
  6. Add the milk and cheese: Return pot to low heat. Pour in milk and stir until combined. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  7. Finish with sour cream: Once cheese is fully incorporated, remove pot from heat. Stir in sour cream until smooth and creamy. Taste and adjust seasoning with salt and black pepper.
  8. Serve and garnish: Ladle soup into bowls. Top with extra shredded cheddar, crispy bacon crumbles, chopped green onions, and a dollop of sour cream. Serve immediately.

Notes

The soup will thicken as it cools. If reheating leftovers, add a splash of milk or broth to loosen it up. Do not boil the soup after adding dairy to prevent curdling. For best results, shred your own cheese from a block. Season as you go for layered flavor.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, one pot soup, comfort food, easy soup recipe, bacon cheddar soup

Find it online: https://evabake.com/creamy-loaded-baked-potato-soup-easy-one-pot-recipe/