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Easy Loaded Baked Potato Soup: Best Creamy One-Pot Recipe

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This creamy one-pot loaded baked potato soup delivers all the flavors of a classic loaded baked potato—crispy bacon, melty cheddar, and cool sour cream—in a comforting, hearty soup that’s ready in under an hour. Perfect for cozy nights, it’s a crowd-pleaser that’s thick, satisfying, and easy to customize.

Ingredients

Scale
  • 6 strips bacon, chopped (thick-cut preferred)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk (or 2% milk)
  • 2 pounds Yukon Gold potatoes (about 6 medium), scrubbed and cut into 1/2-inch cubes
  • 2 cups sharp cheddar cheese, shredded (plus more for garnish)
  • 1/2 cup full-fat sour cream
  • Salt and black pepper to taste
  • 4–5 green onions, sliced thin (for garnish)

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate with a slotted spoon. Leave rendered fat in the pot.
  2. Sauté the aromatics: Add 2 tablespoons butter to the pot with the bacon fat. Once melted, add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle 1/4 cup flour over the onion mixture. Stir constantly for 1-2 minutes until flour is fully incorporated and starts to turn light golden.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Then add milk, whisking again until smooth. Bring to a gentle simmer (small bubbles around edges, not a rolling boil).
  5. Cook the potatoes: Add cubed potatoes to the pot. Stir, then reduce heat to medium-low. Cover and simmer for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash and thicken: Remove pot from heat. Use a potato masher to gently mash about half of the potatoes right in the pot, leaving some chunky pieces for texture.
  7. Add cheese and sour cream: Stir in shredded cheddar cheese and sour cream until completely melted and incorporated. Season with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust).
  8. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon, extra shredded cheddar, a dollop of sour cream, and a generous sprinkle of sliced green onions. Serve immediately.

Notes

For best texture, use Yukon Gold potatoes and shred your own cheddar cheese. Do not boil the milk to prevent curdling. If soup thickens too much after sitting, stir in a splash of warm milk or broth. For a gluten-free version, use a 1:1 gluten-free flour blend. For a lower-carb option, swap half the potatoes for cauliflower florets.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, one-pot soup, comfort food, bacon cheddar soup, easy soup recipe

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