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Cozy Loaded Baked Potato Soup with Bacon Crumble – Easy One-Pot Recipe

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This creamy, one-pot loaded baked potato soup is packed with smoky bacon, sharp cheddar, and tender potato chunks. It’s the ultimate comfort food for chilly evenings, made with simple pantry ingredients and ready in about 45 minutes.

Ingredients

Scale
  • 6 strips thick-cut bacon (applewood-smoked recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 5 medium potatoes)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, shredded (shredded from a block)
  • 1/2 cup sour cream (full-fat recommended)
  • 3 green onions, sliced (both white and green parts)
  • Reserved bacon crumble (from the 6 strips cooked)

Instructions

  1. Cook the bacon: Place the 6 strips of bacon in a cold Dutch oven. Turn heat to medium and cook, flipping occasionally, until crispy and fat has rendered, about 5 to 7 minutes. Transfer bacon to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until translucent and softened, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Do not let garlic brown.
  3. Make the roux: Sprinkle the 1/4 cup of flour over the cooked onions and garlic. Stir constantly with a wooden spoon for 1 to 2 minutes until the flour is fully incorporated and turns a light golden color. If the mixture looks too dry, add a splash of chicken broth.
  4. Add the liquids: Slowly pour in the 4 cups of chicken broth while whisking continuously to prevent lumps. Once incorporated, add the 2 cups of whole milk and 1 cup of heavy cream. Whisk until smooth. Bring to a gentle simmer over medium heat, then reduce heat to low.
  5. Cook the potatoes: Add the cubed potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne (if using) to the pot. Stir to combine. Increase heat to medium-high and bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender. Stir occasionally.
  6. Mash to desired consistency: Remove the pot from heat. Using a potato masher, mash about half of the potatoes directly in the pot to release their starch and thicken the soup. Mash until you have a chunky-creamy texture with visible potato pieces. Be careful not to over-mash.
  7. Add the cheese and sour cream: Stir in 1 cup of shredded sharp cheddar cheese and 1/2 cup of sour cream until fully melted and incorporated. Taste and adjust seasoning. If soup is too thick, add a splash of milk or broth. If too thin, let it simmer uncovered for a few more minutes.
  8. Serve with toppings: Ladle the soup into bowls. Top each serving with bacon crumble, extra shredded cheddar, a dollop of sour cream (if desired), and sliced green onions. Serve immediately while hot.

Notes

For gluten-free version, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour. For dairy-free, use full-fat canned coconut milk instead of heavy cream and unsweetened oat milk instead of whole milk. The soup freezes well for up to 3 months. For best results, shred cheese from a block rather than using pre-shredded cheese. The soup tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://elaraeats.com/cozy-loaded-baked-potato-soup-with-bacon-crumble-easy-one-pot-recipe/