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Creamy Loaded Baked Potato Soup for Two (Easy 30-Minute Recipe)

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This creamy loaded baked potato soup is quick, comforting, and perfect for two. Made with simple ingredients like bacon, potatoes, and cheese, it delivers rich flavor in just 30 minutes.

Ingredients

Scale
  • 4 slices bacon
  • 1 tablespoon unsalted butter
  • 1/2 cup diced yellow onion (1 small onion)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 medium Russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons sour cream
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook the bacon: Place bacon slices in a cold large pot or Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate; let cool, then crumble. Leave 1 tablespoon bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with reserved bacon fat. Once melted, add diced onion. Cook over medium heat until softened, about 3-4 minutes. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir continuously for 1-2 minutes until mixture is pasty and smells slightly nutty.
  4. Add the broth: Slowly pour in chicken broth while whisking constantly to prevent lumps. Scrape bottom of pot to release browned bits. Bring to a gentle simmer.
  5. Add the potatoes: Add potato cubes to the pot. Stir to combine. Bring back to a simmer, then reduce heat to medium-low. Cover and cook 12-15 minutes until potatoes are fork-tender.
  6. Mash the potatoes: Remove pot from heat. Use a potato masher to gently mash potatoes in the pot, about 10-12 times, leaving some chunks for texture.
  7. Add the cream and cheese: Stir in heavy cream and shredded cheddar cheese until cheese is fully melted and soup is smooth. Add a splash of broth or milk if too thick.
  8. Temper the sour cream: In a small bowl, whisk together sour cream and about 1/4 cup hot broth from the pot. Pour back into the pot and stir gently.
  9. Season and serve: Taste and add salt and pepper as needed. Ladle into two bowls. Top with crumbled bacon, extra cheese, sliced green onions, and a dollop of sour cream if desired.

Notes

For a smoother soup, use an immersion blender instead of a potato masher. For a gluten-free version, substitute flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water. For a lighter version, use half-and-half instead of heavy cream. The soup thickens as it sits; add broth or milk when reheating.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, soup for two, easy soup recipe, 30-minute soup, comfort food, bacon cheddar soup

Find it online: https://piperplate.com/creamy-loaded-baked-potato-soup-for-two-easy-30-minute-recipe/