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Kid-Approved Loaded Baked Potato Soup Best Easy Budget Dinner

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This loaded baked potato soup is thick, cheesy, packed with bacon and potatoes, and costs less than a fast-food run for the family. It’s a budget-friendly, kid-approved comfort food that transforms even the most stubborn soup-haters into devoted fans.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 pounds or 1.1 kg)
  • 4 slices of bacon (or 3 tablespoons bacon bits)
  • 1 medium yellow onion, diced (about 1 cup, or 150g)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 3 cups whole milk (710 ml)
  • 1 cup low-sodium chicken broth (240 ml)
  • 1 ½ cups shredded sharp cheddar cheese (170g)
  • ½ cup sour cream (120g)
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheese, crumbled bacon, chopped green onions, or a dollop of sour cream

Instructions

  1. Cook the bacon: Place the bacon slices in your cold pot and turn the heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate. Once cool, crumble it into small pieces. Leave about 1 tablespoon of the bacon fat in the pot. If using bacon bits, skip this step and add 1 tablespoon of butter or oil to the pot instead.
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Add the butter to the pot and let it melt completely. Sprinkle the flour over the butter and onion mixture. Stir constantly with your wooden spoon for about 2 minutes until it forms a thick paste.
  4. Add the liquids: Slowly pour in the milk and chicken broth while stirring continuously. Keep stirring until the mixture is smooth and starts to thicken slightly, about 3-4 minutes.
  5. Add the potatoes: Add the diced potatoes to the pot. Stir to combine, then bring the soup to a gentle simmer. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Mash some of the potatoes: Use a potato masher to gently mash about half of the potatoes right in the pot, leaving some chunky pieces for texture.
  7. Add the cheese and sour cream: Remove the pot from the heat completely. Let it sit for 1 minute, then stir in the shredded cheddar cheese and sour cream until melted and smooth.
  8. Season and serve: Taste the soup and add salt and pepper as needed. Ladle into bowls and top with crumbled bacon, extra cheese, chopped green onions, or a dollop of sour cream. Serve immediately.

Notes

Don’t let the soup boil after adding dairy to prevent separation. The soup tastes even better the next day. For a thicker soup, mash more potatoes or let it simmer uncovered longer.

Nutrition

Keywords: loaded baked potato soup, potato soup, kid-friendly, budget dinner, easy soup, comfort food, bacon, cheddar

Find it online: https://sparklespoon.com/kid-approved-loaded-baked-potato-soup-best-easy-budget-dinner/