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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a bowl of creamy loaded baked potato soup topped with sour cream, shredded cheddar, crispy bacon, and green onions.
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This creamy loaded baked potato soup brings all your favorite baked potato toppings into one comforting bowl. It is simple to make on the stovetop and perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 4 cups Russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup green onions, sliced, for garnish

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 5 minutes.
  3. Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  4. While the potatoes cook, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk the milk into the roux until smooth. Continue cooking and stirring until the mixture thickens slightly, about 5 minutes. Do not let it boil rapidly.
  6. Once the potatoes are tender, use a potato masher or an immersion blender to mash or partially blend the potatoes directly in the pot until you reach your desired consistency. For a thicker potato soup, mash more thoroughly.
  7. Reduce the heat to low. Slowly stir the milk mixture into the potato mixture. Stir in the heavy cream. Heat through gently, but do not boil.
  8. Remove the pot from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese and the 1/2 cup of sour cream until the cheese is melted and the soup is creamy.
  9. Taste and adjust salt and pepper if needed. This is your base for the best loaded potato soup.
  10. Ladle the hearty potato stew into bowls. Top each serving generously with the reserved crispy bacon, remaining cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For an extra thick potato soup, reserve about 1 cup of the cooked potatoes before mashing, then dice them small and stir them back in at the end.
  • If you prefer a richer flavor, substitute half of the milk with half-and-half.
  • You can use pre-cooked bacon bits if you are short on time for this quick potato soup recipe.

Nutrition

Find it online: https://delishdiarist.com/loaded-baked-potato-soup/