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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A creamy bowl of loaded baked potato soup topped generously with shredded cheddar, bacon bits, sour cream, and chives.
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Make this creamy, cheesy, and hearty loaded baked potato soup on the stovetop. It brings all the best baked potato toppings into one comforting bowl, perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped green onions, for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  2. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  3. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Remove the pot from the heat. Use an immersion blender or carefully transfer half of the soup mixture to a regular blender and blend until smooth. Return the blended portion to the pot if using a regular blender. You want some chunks remaining for texture.
  5. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not boil.
  6. Remove the pot from the heat again. Stir in the 1 cup of cheddar cheese, sour cream, and half of the crumbled bacon until the cheese is melted and the soup is creamy.
  7. Taste and adjust seasoning if needed. Ladle the soup into bowls. Top each serving with extra cheddar cheese, remaining bacon, sour cream, and fresh green onions.

Notes

  • For a thicker soup, mash more of the cooked potatoes against the side of the pot before adding the dairy.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly (omit bacon).
  • If you prefer a richer flavor, use half-and-half instead of milk.

Nutrition

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