30-Minute Loaded Baked Potato Soup Recipe

‘Tis the time of the year to break out my favorite BIG Dutch Oven, along with my favorite soup recipes, and it just doesn’t get much better than this delicious loaded baked potato soup…

Still full of the creamy, bacon-y flavor of a loaded baked potato, a couple of tricks allow you to prepare this baked potato soup recipe and have it on the table in under 30 minutes! Served with a simple salad and a fresh loaf of bread, this is definitely one of our favorite quick, easy and simple weeknight meals.

I mentioned that I use a couple of tricks to make speed up the preparation of this loaded baked potato soup. The first is using a very thin-skinned potato, like these honey gold potatoes that I picked up at Walmart.

Think about it — peeling potatoes adds precious minutes to your prep time before cooking. Not only are these honey gold potatoes a flavorful choice, but the thin skin means there’s no need for peeling. Simply cube them up as is, then cover and cook in the chicken broth. You’ll be able to easily mash them up with a potato masher!

The second most time-consuming aspect of a typical baked potato soup recipe is cooking the bacon. I took a little shortcut and picked up a package of Oscar Mayer Thick Fully Cooked Bacon. Yes, it’s slightly more expensive, but compared to what a trip through the drive-thru costs our family, it’s still quite a bargain in my eyes.

One last tip is to start chopping and slicing the bacon and green onions while the potatoes are cooking. If you still have a few spare minutes, work on measuring out the milk, sour cream and cheddar cheese, as well. By keeping busy while the potatoes are cooking, you’re shaving valuable minutes off of your total prep time!

Top off this easy loaded baked potato soup with an additional dollop of sour cream, shredded cheddar cheese, crumbled bacon and sliced green onions for a hot and hearty meal any day of the week!

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30-Minute Loaded Baked Potato Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 1 (2.5-lb.) bag honey gold potatoes, cubed
• 1 (32-oz.) box chicken broth
• 1 cup milk
• 1/4 cup sour cream + addl. for topping
• 1 cup shredded cheddar cheese + addl. for topping
• 2 green onions, sliced + addl. for topping
• 8 slices bacon, cooked & crumbled (divided)
• salt & pepper to taste

Instructions

1. Placed cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes.
2. Remove potatoes from heat, and do not drain the chicken broth. Let cool slightly, then lightly smash the potatoes with a potato masher, leaving the mixture a bit chunky.
3. Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place the soup back on stove and heat through. Season with salt and pepper to taste.
4. Serve warm, topped with additional sour cream, cheddar cheese, bacon, and green onions.

Nutrition Information:

Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 610mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 12g

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Have you tried this recipe?

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If you’re looking for an amazing soup option for your slow cooker, try this easy chili recipe! It’s another fantastic option on a cold day.