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Kid-Approved Loaded Baked Potato Soup: Easy 30-Minute Recipe

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This creamy, smoky loaded baked potato soup comes together in just 30 minutes with simple ingredients. Perfect for busy weeknights, it’s a family-friendly comfort food that pleases picky eaters and adults alike.

Ingredients

Scale
  • 4 large Russet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheese, crumbled bacon, sliced green onions, more sour cream, chives

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (5-7 minutes). Transfer bacon to a paper towel-lined plate; leave rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the bacon fat. Cook over medium heat until softened and translucent (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes until mixture looks like wet sand and smells slightly nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, then bring to a gentle simmer.
  5. Cook the potatoes: Add potato cubes to the pot. Simmer for 10-12 minutes until fork-tender.
  6. Mash and thicken: Remove pot from heat. Use a potato masher to mash about half the potatoes in the pot. Stir in shredded cheddar cheese and sour cream until fully melted and incorporated.
  7. Season and finish: Add salt and pepper to taste. Stir in most of the cooked bacon, reserving some for topping. Taste and adjust seasoning.
  8. Serve immediately: Ladle soup into bowls and top with reserved bacon, extra cheese, green onions, and a dollop of sour cream. Serve hot with crusty bread or oyster crackers.

Notes

Don’t rush the roux; cook flour properly to avoid raw taste. Keep soup at a gentle simmer to prevent curdling. Grate your own cheese for smooth melting. Add cheese and sour cream off the heat. Soup thickens as it sits; add milk or broth when reheating. Flavors develop and deepen overnight.

Nutrition

Keywords: loaded baked potato soup, easy potato soup, 30-minute soup, family dinner, comfort food, bacon cheese soup

Find it online: https://dinadinnertable.com/kid-approved-loaded-baked-potato-soup-easy-30-minute-recipe/