Print

Cozy One-Pot Loaded Baked Potato Soup: Easy & Perfect

cozy one-pot loaded baked potato soup - featured image
Print Recipe

This creamy, comforting potato soup is made in one pot with simple ingredients like bacon, cheese, and potatoes. It’s the perfect meal for cold weather, ready in about 40 minutes.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 large Russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • Salt and black pepper to taste
  • For topping: extra shredded cheddar, crispy bacon crumbles, sliced green onions, sour cream

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 5-7 minutes, flipping once. Transfer bacon to a paper towel-lined plate. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add butter to the bacon fat. Once melted, add diced onion. Cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for 1-2 minutes until flour is fully incorporated and turns light golden.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Then add milk, whisking until smooth. Bring to a gentle simmer (small bubbles around edges, not a rolling boil).
  5. Add the potatoes: Add diced potatoes to the pot. Stir, reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Mash and thicken: Use a potato masher to gently mash some potatoes in the pot (6-8 gentle mashes) for a mix of creamy and chunky textures. Alternatively, use an immersion blender for a smooth soup.
  7. Add cheese and sour cream: Remove pot from heat. Stir in shredded cheddar and sour cream until melted and incorporated. Season with salt and pepper to taste.
  8. Assemble and serve: Ladle soup into bowls. Top with crumbled bacon, extra cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a gluten-free version, use cornstarch mixed with cold water as a slurry instead of flour. For a dairy-free version, use olive oil instead of butter, unsweetened oat milk or canned coconut milk, and dairy-free cheese. The soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, undercook potatoes slightly, cool completely, and freeze for up to 3 months.

Nutrition

Keywords: potato soup, loaded baked potato soup, one-pot soup, comfort food, cold weather soup, easy soup recipe

Find it online: https://tablemira.com/cozy-one-pot-loaded-baked-potato-soup-easy-and-perfect/