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

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A creamy, comforting loaded baked potato soup with bacon that comes together in just 30 minutes. Perfect for busy weeknights or potlucks, this recipe uses simple pantry ingredients and delivers rich, smoky flavor with tender potato chunks and crispy bacon.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon smoked paprika
  • ¼ cup sour cream
  • ½ cup shredded sharp cheddar cheese
  • Reserved crumbled bacon (from the 6 slices)
  • 2 tablespoons chopped fresh chives or green onions

Instructions

  1. Cook the bacon: Place the 6 slices of bacon in a cold skillet. Turn the heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop into small pieces. Reserve about 2 tablespoons of the bacon fat in the skillet.
  2. Sauté the aromatics: In your large pot, heat 1 tablespoon of the reserved bacon fat over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the broth and potatoes: Pour in the 4 cups of chicken broth and add the diced potatoes, salt, pepper, and smoked paprika. Stir everything together. Increase the heat to high and bring the mixture to a boil, about 5-7 minutes.
  4. Simmer until tender: Once boiling, reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes, or until the potatoes are fork-tender. Stir every few minutes to prevent sticking.
  5. Mash half the potatoes: Remove the pot from the heat. Using a potato masher, gently mash the potatoes right in the pot — about 5-6 firm presses. You want to break down about half of the potato chunks to create a creamy base, while leaving the other half intact for texture.
  6. Add the milk, butter, and sour cream: Return the pot to low heat. Stir in the milk, butter, and sour cream. Whisk gently until the butter is melted and everything is well combined. Let it warm through for about 2-3 minutes — do not let it boil.
  7. Taste and adjust: Give the soup a taste and adjust seasonings as needed. Add more salt, pepper, or smoked paprika if desired.
  8. Serve immediately: Ladle the soup into bowls. Top each serving with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a scattering of fresh chives or green onions. Serve hot.

Notes

For best results, use whole milk or half-and-half for a creamy texture. Avoid skim milk. If the soup thickens too much upon reheating, add a splash of milk or broth. The soup tastes even better the next day as flavors meld. For a vegetarian version, skip the bacon and use smoked paprika and liquid smoke for smoky flavor.

Nutrition

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

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