Description

A creamy, 30-minute loaded potato soup made without heavy cream. Made with tender potatoes, crispy bacon, melty cheese, and a velvety roux-based broth, this comforting soup is perfect for busy nights and family dinners.

Ingredients

4 large potatoes, peeled and cubed
½ tsp salt
8 oz bacon, chopped
4 tbsp unsalted butter
½ medium onion, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour (or gluten-free 1:1 flour)
2 ½ cups whole milk
2 ½ cups chicken broth (or vegetable broth)
1 cup shredded cheddar cheese
¾ cup sour cream
1 tsp salt (or to taste)
¼ tsp pepper
Green onions or chives, for topping

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Instructions

Add potatoes to a stockpot, cover with water, season with ½ tsp salt, and boil 8–10 minutes until tender. Drain.
In a Dutch oven, cook bacon until crispy. Transfer to a plate, reserving 1 tbsp bacon grease.
Add butter and onion to the pot and sauté until softened. Stir in garlic for 30 seconds.
Whisk in flour, then slowly add milk and broth, whisking constantly until smooth. Bring to a gentle boil.
Add drained potatoes and season with salt and pepper.
Stir in sour cream, shredded cheddar, and half the bacon. Bring to a brief boil, then remove from heat.
Serve hot, topped with remaining bacon, cheese, chives, or your favorite toppings.

Notes

For a smoother soup, blend some or all of the mixture before adding bacon. Use Yukon gold potatoes if you prefer leaving the skins on. Keeps 5 days refrigerated or 6 months frozen. Add milk when reheating to restore creaminess.

Prep Time: 12 minutes
Cook Time: 18 minutes
Cuisine: American