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small batch loaded potato soup

Small Batch Loaded Potato Soup

sara a.
A hearty, loaded baked potato soup recipe for two people.
4.73 from 37 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 2 large bowls
Calories 252 kcal


  • 2 strips thick cut bacon
  • 1 tbsp. unsalted butter
  • 1/2 cup chopped onion yellow or white
  • 2 cloves garlic minced
  • 2 tbsp. all-purpose flour
  • 1 pound small gold potatoes peeled and cut into 1/2" pieces (I used honey gold)
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/4 tsp. smoked paprika
  • salt and pepper
  • 1/4 cup heavy cream
  • 2 tbsp. sour cream
  • grated cheddar cheese and chopped green onion


  • Heat a large sauce pan over medium heat. Chop the bacon into small pieces, about 1/4"-1/2", and add to the hot pan. Cook bacon until brown and crispy, then transfer the bacon to a plate lined with paper towel to drain. Leave the bacon fat in the pan.
  • Add butter and onions to the pan, along with a good pinch of salt. Stir. Cook the onions until tender and starting to brown, about ten minutes. Stir in garlic, and cook another minute until fragrant and softened.
  • Stir in the flour. Let it cook 1-2 minutes to cook out the "flour" taste.
  • Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the pot up to a boil, and let it sit undisturbed for 15 minutes.
  • Turn the heat down. Check to make sure you can easily pierce a potato with a fork, which indicates that they are cooked through. Once the soup has stopped bubbling, carefully use an immersion blender to blend the soup into a smooth, creamy texture. Stir in heavy cream, sour cream, and a healthy pinch of freshly cracked black pepper. Taste, then season with more salt and pepper to taste.
  • Let the soup simmer for about ten minutes before serving.
  • Serve the soup hot, with grated cheddar cheese, chopped green onion, the crispy chopped bacon, and additional sour cream for toppings.


If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor.  Fill it about halfway full, and carefully blend until smooth.  Be sure the hot air can escape as you blend it.
If you prefer to have chunks of potato in your soup, it can be eaten as is.  Alternatively, you can blend half of the soup and leave the other half chunky.


Serving: 1cupCalories: 252kcal
Keyword loaded potato soup
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