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The Ultimate 30-Minute Creamy Loaded Baked Potato Soup (One Pot)

A close-up of creamy loaded baked potato soup topped generously with shredded cheddar, crispy bacon bits, and fresh green onions.
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This recipe delivers the ultimate comfort in a bowl: a creamy, cheesy soup loaded with bacon, cheddar, and green onions. It is quick enough for a weeknight dinner and hearty enough for a cozy fall evening.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 4 medium russet potatoes, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 8 slices bacon, cooked crisp and crumbled
  • 1/4 cup chopped fresh green onions, for garnish
  • 1/2 cup sour cream, for serving (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Pour in the chicken broth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 12 minutes.
  3. In a small bowl, whisk together the flour and milk until smooth. Pour this mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  4. Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil after adding the cream.
  5. Remove the pot from the heat. Stir in 1 cup of the shredded cheddar cheese until completely melted and the soup is creamy and cheesy.
  6. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving generously with the remaining 1/2 cup of cheddar cheese, crumbled bacon, and fresh green onions. Serve immediately with a dollop of sour cream, if desired.

Notes

  • For the creamiest texture, you can mash about one-third of the potatoes against the side of the pot before adding the cheese.
  • You can substitute turkey bacon for pork bacon if you prefer a different flavor profile.
  • This soup is excellent served with crusty bread or homemade cheddar biscuits for dipping.

Nutrition

Find it online: https://www.unfoldrecipes.com/loaded-baked-potato-soup-recipe/