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Easy Loaded Baked Potato Soup with Bacon for Kids

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This creamy, comforting loaded baked potato soup with bacon is a family-friendly weeknight winner. Made with simple ingredients and ready in about 30 minutes, it’s the perfect meal for busy families.

Ingredients

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

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook, turning occasionally, until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the potatoes: Add chicken broth and diced potatoes to the pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12-15 minutes.
  4. Thicken the soup: Use a potato masher or the back of a wooden spoon to mash about half of the potatoes right in the pot, leaving some chunks for texture. For a smoother soup, use an immersion blender.
  5. Add the dairy: Reduce heat to low. Stir in milk, heavy cream (if using), shredded cheddar cheese, and sour cream. Stir gently until cheese is completely melted and soup is smooth. Do not let the soup boil.
  6. Season and serve: Taste and add salt and pepper as needed. Ladle soup into bowls and top with shredded cheddar, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents. Season at the end to prevent over-salting. The soup thickens as it sits; add a splash of milk when reheating. This soup freezes well for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, easy potato soup, family dinner, comfort food, kid-friendly soup

Find it online: https://bakebelle.com/easy-loaded-baked-potato-soup-with-bacon-for-kids/