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Easy One-Pot Loaded Baked Potato Soup Recipe

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This creamy, chunky loaded baked potato soup comes together in one pot with simple pantry ingredients. Perfect for cozy nights, it’s comfort food reimagined—faster, easier, and just as soul-soothing as the classic baked potato.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds total)
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 green onions, thinly sliced
  • Additional crumbled bacon for topping
  • Salt and black pepper to taste

Instructions

  1. Peel and dice the potatoes into ½-inch cubes. Place them in a bowl of cold water to prevent browning. Chop the bacon into small pieces, dice the onion, and mince the garlic. Shred the cheddar cheese from a block.
  2. Place a Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy—about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  3. Add the diced onion to the pot with the bacon fat. Cook over medium heat for 3 to 4 minutes, until softened and translucent. Stir in the minced garlic and cook for 30 seconds more, until fragrant.
  4. Add the diced potatoes and chicken broth to the pot. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  5. Remove the pot from the heat. Using a potato masher, mash about half of the potatoes right in the pot, leaving some chunks for texture.
  6. Return the pot to low heat. Stir in the milk, heavy cream, and cream cheese cubes. Whisk gently until the cream cheese is fully melted and the soup is smooth. Do not let it boil.
  7. Season with salt and black pepper to taste. Stir in half of the shredded cheddar until melted.
  8. Ladle the soup into bowls. Top with the remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and a generous sprinkle of green onions. Serve immediately.

Notes

For best results, do not let the soup boil after adding dairy to prevent curdling. Let the soup sit for 5 minutes off the heat before serving to thicken. Leftovers are even better the next day. To freeze, leave out the dairy and add it when reheating.

Nutrition

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

Find it online: https://daintydine.com/easy-one-pot-loaded-baked-potato-soup-recipe/