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Creamy Loaded Baked Potato Soup

Close-up of creamy loaded baked potato soup topped with melted cheese, crispy bacon bits, and fresh green onions.
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Make a rich and hearty loaded baked potato soup on the stovetop. This recipe includes bacon, cheddar cheese, and green onions for a classic flavor.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 medium russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 2 green onions, sliced, for garnish

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion mixture. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. 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.
  6. Stir in the milk and heavy cream. Heat the soup over medium-low heat until warmed through. Do not let it boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the sour cream and 1 cup of the shredded cheddar cheese until melted and smooth.
  8. Ladle the soup into bowls. Top each serving with the reserved crispy bacon, the remaining 1/2 cup of cheddar cheese, and sliced green onions.

Notes

  • For extra flavor, bake the potatoes before dicing them instead of using raw potatoes.
  • If you prefer a thicker soup, mash a few more cooked potato pieces against the side of the pot.
  • Use low-sodium broth if you are watching your salt intake.

Nutrition

Find it online: https://sundayflavor.com/loaded-baked-potato-soup-recipe-creamy/