Creamy Loaded Baked Potato Soup
This creamy potato soup is the ultimate comfort food, perfect for chilly nights. Loaded with savory beef bacon, smooth potatoes, and a gentle kick of ancho chili powder, it’s a one-pot wonder that feels like a warm hug in a bowl.
Ingredients
- 6 strips beef bacon uncooked, cut into small pieces
- 3 Tablespoons butter unsalted or salted
- 1 ½ cups yellow onion chopped (about 200g)
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2.5 lbs gold potatoes peeled and diced, no larger than 1"
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ to ½ teaspoon ancho chili powder
- ⅔ cup sour cream
Optional Toppings
- to taste shredded cheddar cheese, sour cream, beef bacon, and chives for topping
Instructions
- Add chopped beef bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook until browned and crispy. Remove with a slotted spoon and set aside. Leave the rendered fat in the pot.
- Add butter to the bacon fat and let it melt. Stir in chopped onion and sauté for 3–5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir until smooth and well-coated. This will help thicken the soup.
- Add diced potatoes, chicken broth, milk, and heavy cream. Season with salt, black pepper, and ancho chili powder. Stir and bring to a boil, then reduce to a simmer and cook for about 10 minutes until potatoes are tender.
- Carefully transfer about half of the soup to a blender and blend until smooth. Return to pot. Alternatively, use an immersion blender directly in the pot to reach desired texture.
- Stir in sour cream and cooked beef bacon. Let simmer for another 10–15 minutes to let flavors meld together.
- Serve hot and top with shredded cheddar cheese, additional sour cream, chopped chives, and reserved bacon if desired.
Notes
- Make sure to cut potatoes evenly for consistent cooking.
- Don’t rush the sautéing — it's key to building flavor.
- Adjust ancho chili powder based on your spice preference.
- This soup gets better overnight, so it’s perfect for make-ahead meals.
Nutrition
Calories: 521kcalCarbohydrates: 47gProtein: 12gFat: 32gSaturated Fat: 17gTrans Fat: 1gCholesterol: 87mgSodium: 1326mgPotassium: 1176mgFiber: 5gSugar: 7gVitamin A: 897IUVitamin C: 50mgCalcium: 182mgIron: 2mg
Tried this recipe?Let us know how it was!