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Creamy Loaded Baked Potato Soup

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A rich and comforting soup that combines creamy mashed potatoes, tender chunks, sharp cheddar, and crispy bacon for a loaded baked potato flavor in a bowl. Ready in under an hour, it’s perfect for cozy evenings and busy weeknights.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 2 pounds)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (can substitute gluten-free flour)
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup small-curd cottage cheese, well-drained
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices cooked bacon, chopped
  • 3 green onions, thinly sliced
  • 1/2 cup sour cream (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Peel and dice the russet potatoes into roughly 1/2-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Melt the unsalted butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste and thicken the base.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced potatoes and bring to a simmer. Reduce heat to medium-low and cook for 15-20 minutes until potatoes are fork-tender but not falling apart.
  6. Ladle about half the soup into an immersion blender and pulse until smooth, or mash some potatoes directly in the pot with a potato masher to create a mix of creamy and chunky texture.
  7. Stir in the whole milk and drained cottage cheese. Heat gently until warm but do not boil.
  8. Remove the pot from heat and stir in the shredded cheddar cheese and chopped cooked bacon until the cheese melts smoothly.
  9. Season with salt and freshly ground black pepper to taste.
  10. Stir in the sour cream for a tangy finish, if using.
  11. Garnish with thinly sliced green onions before serving.

Notes

Rinse potatoes to remove excess starch and avoid gummy texture. Cook flour in butter to remove raw taste. Blend half the soup for creamy texture while leaving some chunks. Remove pot from heat before adding cheese to prevent graininess. Adjust thickness by adding broth or milk as needed. Bacon can be turkey bacon or pre-cooked bacon bits for convenience.

Nutrition

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

Find it online: https://emmaoven.com/creamy-loaded-baked-potato-soup-recipe-easy-comfort-food-to-try-tonight/