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Creamy Loaded Baked Potato Soup – Best Easy Fall Recipe

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This creamy loaded baked potato soup is the ultimate comfort food for fall, featuring a velvety base, smoky bacon, and all the classic toppings. It comes together in under 45 minutes with simple ingredients, making it perfect for cozy weeknight dinners.

Ingredients

Scale
  • 6 strips thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large russet potatoes, peeled and cut into ½-inch cubes (about 2 ½ pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, shredded (plus more for garnish)
  • ½ cup sour cream
  • 4 green onions, sliced
  • Extra bacon bits for sprinkling

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven and turn the heat to medium. Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the hot bacon fat and cook over medium heat for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until the mixture forms a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, still whisking. Bring the mixture to a gentle simmer.
  5. Add the potatoes: Stir in the cubed potatoes, salt, black pepper, smoked paprika, and cayenne if using. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the potatoes are fork-tender.
  6. Partially blend the soup: Using an immersion blender, give the soup 4-5 quick pulses to break up about half the potatoes. Alternatively, mash some potatoes against the side of the pot with a potato masher.
  7. Add the cheese and sour cream: Remove the pot from the heat. Stir in the shredded cheddar cheese and sour cream until completely melted and smooth. If too thick, add a splash of milk.
  8. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with reserved crispy bacon, extra shredded cheese, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

Don’t rush the roux; cook the flour for 1-2 minutes to avoid raw flour taste. Keep heat low when adding dairy to prevent curdling. Shred your own cheese for smooth melting. Let the soup rest for 5 minutes before serving. Save some bacon for garnish to maintain crunch.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, fall soup, comfort food, easy potato soup, bacon cheddar soup

Find it online: https://gleamgulp.com/creamy-loaded-baked-potato-soup-best-easy-fall-recipe/