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Creamy Loaded Baked Potato Soup with Bacon: Easy 30-Minute Recipe

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This creamy loaded baked potato soup with bacon comes together in one pot in under half an hour, using frozen hash browns as a shortcut. It’s rich, velvety, and packed with cheddar, sour cream, and crispy bacon—perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1 pound thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 20 ounces frozen shredded hash browns
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • ½ cup sour cream
  • Salt and black pepper to taste
  • For topping: extra shredded cheddar, crumbled bacon, sliced green onions or fresh chives, dollop of sour cream

Instructions

  1. Cook the bacon (8-10 minutes): Place bacon strips in a cold Dutch oven. Turn heat to medium and cook, flipping occasionally, until crispy. Transfer to a paper towel-lined plate. Once cool, crumble or chop. Do not wipe out the pot.
  2. Sauté the aromatics (4-5 minutes): Leave about 2 tablespoons of bacon fat in the pot. Add 3 tablespoons butter and melt over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux (2 minutes): Sprinkle ¼ cup flour over the onion mixture. Stir constantly with a wooden spoon for 1-2 minutes until the mixture forms a thick paste and turns light golden.
  4. Add the liquids (5 minutes): Slowly pour in 4 cups chicken broth while whisking continuously. Add 2 cups whole milk and 1 cup heavy cream. Whisk until smooth. Bring to a gentle simmer (do not boil).
  5. Add the hash browns (10-12 minutes): Stir in the entire 20-ounce bag of frozen shredded hash browns. Return to a gentle simmer and cook, stirring occasionally, for 10-12 minutes until the soup thickens.
  6. Add the cheese and sour cream (2 minutes): Reduce heat to low. Add 2 cups shredded sharp cheddar a handful at a time, stirring until each addition is fully melted. Stir in ½ cup sour cream until smooth. Season with salt and pepper to taste.
  7. Serve and garnish: Ladle soup into bowls. Top with extra shredded cheddar, crumbled bacon, sliced green onions or chives, and a dollop of sour cream. Serve immediately.

Notes

For a smoother texture, use an immersion blender to partially blend the soup before adding the cheese. Reheat gently with a splash of milk to restore creaminess. The soup thickens as it sits; add extra liquid when reheating.

Nutrition

Keywords: potato soup, loaded baked potato soup, bacon soup, creamy soup, 30-minute meal, comfort food, easy dinner

Find it online: https://emmastirs.com/creamy-loaded-baked-potato-soup-with-bacon-easy-30-minute-recipe/