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Easy Loaded Baked Potato Soup Recipe

A creamy bowl of amazing potato soup recipe topped with sour cream, bacon bits, shredded cheese, and green onions.
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Make a rich, creamy, and hearty loaded baked potato soup on the stovetop. This recipe uses simple ingredients for a comforting one-pot meal.

Ingredients

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

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 about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion and grease mixture. Cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Use a potato masher or an immersion blender to partially mash the potatoes to your desired consistency. For a thicker soup, mash more potatoes.
  6. Stir in the milk and heavy cream. Heat the soup gently 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 1 cup of cheddar cheese until melted and smooth. Stir in the 1/2 cup of sour cream until fully incorporated.
  8. Ladle the soup into bowls. Top each serving with reserved cooked bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For a slow cooker version, combine all ingredients except dairy, cheese, and toppings in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in dairy and cheese during the last 30 minutes of cooking.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though you will lose the bacon flavor unless you add smoked paprika.
  • Use starchy potatoes like Russets for the best texture when mashing.

Nutrition

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