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Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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A rich and comforting baked potato soup with crispy bacon, sharp cheddar, and a creamy texture from blended cottage cheese. Perfect for cozy winter evenings.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced (about 6 cups)
  • 6 slices bacon, cooked crisp and crumbled
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960 ml) chicken broth, preferably low-sodium
  • 1 cup (240 ml) small-curd full-fat cottage cheese
  • 1 cup (240 ml) whole or 2% milk (dairy-free alternatives like almond or oat milk can be used)
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 2 tablespoons (28 g) butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped chives (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon in a large pot or skillet over medium heat until crisp, about 8–10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of bacon fat, leaving it in the pot.
  2. Add chopped onion to the bacon fat and cook over medium heat for 5 minutes until softened and translucent. Add minced garlic and cook another 30 seconds, stirring constantly.
  3. Add peeled and diced potatoes and pour in chicken broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for 15–20 minutes until potatoes are tender.
  4. In a separate small saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about 2 minutes until golden and bubbly to make a roux.
  5. Blend cottage cheese and milk until smooth using a blender or immersion blender.
  6. Slowly whisk the roux into the soup pot. Then pour in the blended cottage cheese and milk mixture. Stir well and simmer for 5–7 minutes until the soup thickens slightly. Avoid boiling vigorously.
  7. Stir in shredded cheddar cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
  8. Chop cooked bacon into bite-sized pieces and stir most into the soup, reserving some for garnish. Ladle soup into bowls, top with remaining bacon, chopped chives, and a dollop of sour cream if desired. Serve hot.

Notes

If soup is too thick, add more broth or milk to loosen. If too thin, simmer uncovered to reduce. Use low heat when adding cheese and dairy to avoid curdling. For gluten-free, substitute flour with cornstarch. For dairy-free, use almond or coconut milk and silken tofu instead of cottage cheese, and vegan cheese instead of cheddar.

Nutrition

Keywords: baked potato soup, creamy soup, bacon soup, comfort food, winter recipe, loaded potato soup, cheddar cheese soup

Find it online: https://jodierecipes.com/creamy-loaded-baked-potato-soup-with-bacon-recipe-easy-and-perfect-for-winter/