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Cozy Loaded Baked Potato Soup – Easy Cold Night Recipe

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This loaded baked potato soup is the ultimate comfort food for chilly nights. It’s creamy, cheesy, and packed with all the classic baked potato toppings, ready in under 30 minutes.

Ingredients

Scale
  • 6 strips bacon, chopped (thick-cut preferred)
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • 1 cup whole milk (2% works in a pinch)
  • 4 tablespoons (½ block) cream cheese, softened and cut into small pieces
  • 1 ½ cups sharp cheddar cheese, shredded
  • Reserved crispy bacon bits (for topping)
  • ¼ cup sour cream (for topping)
  • ¼ cup green onions, thinly sliced (for topping)
  • Extra shredded cheddar cheese (for topping)

Instructions

  1. Cook the bacon (5 minutes): Place the chopped bacon in a cold Dutch oven and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of the rendered fat in the pot.
  2. Sauté the aromatics (4 minutes): Add the butter to the pot with the bacon fat. Once melted, add the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the potatoes (12 minutes): Add the diced potatoes, chicken broth, salt, pepper, and smoked paprika to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  4. Blend for creaminess (2 minutes): Remove the pot from the heat. Use an immersion blender to blend about half of the soup directly in the pot—just a few pulses will do. You want a mix of creamy base and chunky potato pieces. If using a regular blender, carefully transfer about 2 cups of the soup to the blender, blend until smooth, then return it to the pot.
  5. Add the dairy (3 minutes): Return the pot to low heat. Stir in the whole milk and the softened cream cheese pieces, whisking gently until the cream cheese is fully melted and incorporated. Add the shredded cheddar cheese a handful at a time, stirring until each addition is melted before adding the next.
  6. Adjust and serve (2 minutes): Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and top with the reserved crispy bacon, a dollop of sour cream, a sprinkle of green onions, and extra cheddar cheese. Serve immediately.

Notes

Don’t let the soup boil after adding the dairy to prevent the cheese from separating. For best results, grate your own cheese from a block. The soup thickens as it sits; add a splash of milk when reheating. Leftovers taste even better the next day.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-loaded-baked-potato-soup-easy-cold-night-recipe/