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Creamy Loaded Baked Potato Soup with Crispy Bacon Bits

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This creamy loaded baked potato soup is a comforting, hearty dish packed with Yukon Gold potatoes, crispy bacon bits, sharp cheddar, and a dollop of sour cream. It’s quick, easy, and perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp garlic powder
  • 6 slices bacon, chopped and cooked until crispy
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely sliced
  • Extra sour cream for serving
  • Optional: green onions, hot sauce, steamed broccoli florets

Instructions

  1. Peel and dice potatoes into 1-inch pieces. Chop onion and mince garlic. Slice bacon and shred cheddar cheese.
  2. In a skillet over medium heat, cook bacon until crispy (6-8 minutes). Transfer to a paper towel-lined plate. Reserve 1 tbsp bacon drippings if desired.
  3. In a large soup pot over medium heat, melt butter. Add onion and cook until soft and translucent (about 3 minutes). Stir in garlic and cook for another minute.
  4. Sprinkle flour over onion mixture. Stir constantly for 2 minutes until smooth and slightly golden.
  5. Pour in chicken broth and add diced potatoes. Stir well, scraping up any bits from the bottom. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.
  7. Using an immersion blender, blend soup until creamy but leave some chunks for texture. Alternatively, puree half in a blender and return to pot.
  8. Stir in milk and sour cream. Add salt, pepper, smoked paprika, and garlic powder. Simmer for 2-3 more minutes, stirring gently.
  9. Adjust consistency by adding more milk or broth if too thick, or simmering uncovered if too thin.
  10. Ladle soup into bowls and top with crispy bacon bits, shredded cheddar, chives, and extra sour cream. Serve hot.

Notes

For gluten-free, substitute flour with cornstarch or a gluten-free blend. For vegetarian, use vegetable broth and omit bacon. Bacon is best cooked separately and added just before serving for maximum crispiness. Soup can be made ahead and tastes even better the next day. Store toppings separately to keep them fresh.

Nutrition

Keywords: potato soup, loaded baked potato soup, creamy soup, bacon, cheddar, comfort food, easy soup, family dinner, weeknight meal, gluten-free option, vegetarian option

Find it online: https://chrisfeasts.com/creamy-loaded-baked-potato-soup-recipe-easy-with-crispy-bacon-bits/