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Quick Loaded Baked Potato Soup with Bacon: Easy 30-Minute Recipe

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This Quick Loaded Baked Potato Soup with Bacon is a creamy, smoky, and cheesy comfort food that comes together in under 30 minutes. Perfect for busy weeknights, potlucks, or cold evenings, it uses simple ingredients and clever techniques to deliver rich flavor without the fuss.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 cup whole milk (or 2% milk)
  • ½ cup sour cream, at room temperature
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions (both white and green parts)
  • Extra crispy bacon bits (reserved from cooked bacon)
  • Additional sour cream for topping

Instructions

  1. Cook the bacon: Place a Dutch oven or large pot over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and fat has rendered, about 5-7 minutes. Transfer bacon to a paper towel-lined plate with a slotted spoon. Leave about 2-3 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium-low. Add butter and diced onion to the pot with the bacon fat. Cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add broth and potatoes: Pour in chicken broth and increase heat to high. Scrape the bottom of the pot to release browned bits. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to maintain a steady simmer. Cover and cook for 12-15 minutes, until potatoes are fork-tender.
  4. Mash some potatoes: Remove pot from heat. Use a potato masher or fork to mash about half of the potatoes right in the pot, leaving some chunks for texture.
  5. Add dairy: Place pot back over low heat. Stir in milk and sour cream until well combined. Heat gently for 2-3 minutes, but do not let it boil.
  6. Stir in cheese: Add ¾ cup of shredded cheddar cheese and stir until completely melted and incorporated. Taste and adjust seasoning.
  7. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, remaining ¼ cup shredded cheese, green onions, and a dollop of sour cream. Serve immediately.

Notes

For best results, use russet potatoes for a creamy texture. Shred cheese from a block to avoid anti-caking agents. Add dairy over low heat to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://tinastirs.com/quick-loaded-baked-potato-soup-with-bacon-easy-30-minute-recipe/