Description
A small-batch, creamy, and indulgent loaded baked potato soup designed specifically for two people, featuring Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and a velvety texture without the hassle of leftovers.
Ingredients
Scale
- 4 slices thick-cut bacon, chopped
- 2 medium Yukon Gold potatoes (approx. 350g), diced into 1/2-inch cubes
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons salted butter
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Optional toppings: sour cream, chopped chives or green onions
Instructions
- Chop the bacon into small pieces and dice the potatoes into uniform 1/2-inch cubes.
- Place a small saucepan over medium heat and cook the bacon until crispy and golden brown, about 3-4 minutes.
- Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
- Reduce heat to medium-low, add butter to the bacon fat, and sauté the diced onion for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping the bottom of the pan to release stuck-on bits. Add the diced potatoes.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 8-10 minutes until potatoes are tender.
- Mash about half of the potatoes directly in the pot with a masher or spoon to thicken the soup, leaving the rest cubed for texture.
- Stir in the heavy cream and heat through over low heat, ensuring the soup does not boil vigorously.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted.
- Season with salt and black pepper to taste, stirring in half of the reserved crispy bacon.
- Serve immediately topped with remaining bacon, sour cream, and chives.
Notes
Do not rush the onions; they need time to sweat and release sugars. Mash the potatoes rather than blending to avoid a gluey texture. If the soup becomes too thick, add a splash of milk or broth. Do not freeze this soup as the texture will be ruined upon thawing.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups per
- Calories: 580
- Sugar: 4
- Sodium: 850
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, soup for two, small batch soup, comfort food, creamy potato soup, bacon soup, no leftovers