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Budget-Friendly Loaded Baked Potato Soup with Crispy Bacon

budget-friendly loaded baked potato soup with crispy bacon - featured image
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A creamy, rich loaded baked potato soup made with whole milk instead of heavy cream, featuring crispy bacon, sharp cheddar, and a perfect mix of chunky and smooth textures. This budget-friendly version is quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 large Russet potatoes (about 2.5 pounds), peeled and diced into 1/2-inch cubes
  • 2 cups sharp cheddar cheese, shredded (plus more for garnish)
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 4–5 green onions, sliced thinly for garnish

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold pot and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for 1-2 minutes until the mixture is pasty and smells slightly nutty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the whole milk in a steady stream, continuing to whisk. Bring the mixture to a gentle simmer.
  5. Cook the potatoes: Add the diced potatoes to the pot. Stir to combine, then bring the soup back to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15-20 minutes, until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  6. Mash and thicken: Once the potatoes are tender, use a potato masher to gently mash about half of them right in the pot, leaving some chunky pieces for texture.
  7. Add the cheese and sour cream: Remove the pot from the heat. Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. Season with salt and pepper to taste.
  8. Finish and serve: Ladle the soup into bowls. Top with the crispy bacon bits, extra shredded cheese, and a generous sprinkle of sliced green onions. Serve immediately.

Notes

Don’t let the soup boil after adding the dairy to prevent curdling. For best results, shred cheese from a block rather than using pre-shredded cheese. The soup can be stored in the refrigerator for up to 5 days. For freezing, freeze before adding milk, cheese, and sour cream.

Nutrition

Keywords: loaded baked potato soup, budget-friendly, bacon, cheddar, creamy soup, easy dinner, comfort food

Find it online: https://zestynora.com/budget-friendly-loaded-baked-potato-soup-with-crispy-bacon/