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Easy One-Pot Loaded Baked Potato Soup: Best Comfort Food

Easy One-Pot Loaded Baked Potato Soup - featured image
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This creamy, loaded baked potato soup comes together in one pot with minimal hands-on time. It has all the soul of a loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, fresh chives—but is quick and easy enough for a busy weeknight.

Ingredients

Scale
  • 4 large russet potatoes (about 2.5 pounds)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • Extra bacon crumbles for topping
  • 1/4 cup sour cream for topping
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes clean and prick each several times with a fork. Bake for 50-60 minutes until skins are crisp and a fork slides easily into the center. Let cool until handleable, then peel and roughly chop into chunks.
  2. While potatoes bake, cook bacon in a small skillet over medium heat for 6-8 minutes, flipping once, until deeply browned and crispy. Transfer to paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of rendered bacon fat.
  3. In a large Dutch oven or heavy-bottomed pot, heat reserved bacon fat over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over cooked onion and garlic. Stir constantly for 1-2 minutes until mixture forms a thick paste and turns light golden with a nutty smell.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Scrape bottom of pot to release browned bits. Add milk and stir to combine. Bring to a gentle simmer over medium heat, then reduce heat to low.
  6. Add chopped baked potatoes to the pot. Stir gently and let simmer for 10-15 minutes, stirring occasionally, until soup thickens and potatoes break down slightly. For smoother texture, gently mash some potatoes against the side of the pot.
  7. Remove pot from heat. Stir in sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of fresh chives. Serve immediately.

Notes

Bake potatoes up to 3 days ahead for convenience. For a vegetarian version, omit bacon and use vegetable broth; add 1/2 teaspoon smoked paprika and 1 tablespoon nutritional yeast. To freeze, omit milk and sour cream; add them when reheating. Soup thickens as it sits; thin with milk or broth when reheating.

Nutrition

Keywords: potato soup, loaded baked potato soup, one-pot soup, comfort food, easy soup, weeknight dinner, bacon, cheddar, creamy soup

Find it online: https://breezybake.com/easy-one-pot-loaded-baked-potato-soup-best-comfort-food/