Print

Kid-Approved Loaded Baked Potato Soup: Easy 20-Minute Recipe

loaded baked potato soup - featured image
Print Recipe

This creamy, comforting loaded baked potato soup comes together in just 20 minutes with simple ingredients. It’s a family-friendly meal that tastes like a loaded baked potato in a bowl, perfect for busy weeknights.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 pounds total)
  • 4 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, shredded
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, chopped green onions, sour cream, or chives

Instructions

  1. Cook the bacon in a large Dutch oven or separate skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add the butter to the pot with the bacon fat and melt over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 1-2 minutes to remove the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once incorporated, add the milk and heavy cream (if using). Stir until well combined.
  5. Stir in the diced potatoes. Bring the soup to a gentle boil, then reduce heat to low and let it simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender. Stir occasionally.
  6. Using an immersion blender, blend about half the soup right in the pot, leaving some potato chunks for texture. Alternatively, carefully transfer about 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  7. Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until fully melted and incorporated.
  8. Taste and add salt and pepper as needed. Stir in about half the crumbled bacon, reserving the rest for topping.
  9. Serve immediately, topped with extra cheese, remaining bacon, green onions, sour cream, or other desired toppings.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or a cornstarch slurry. For a dairy-free version, use vegan butter, unsweetened oat milk, and dairy-free cheese. The soup thickens as it cools; add a splash of milk or broth when reheating. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, easy potato soup, kid-friendly soup, quick soup recipe, comfort food, 20-minute meal

Find it online: https://cookluma.com/kid-approved-loaded-baked-potato-soup-easy-20-minute-recipe/