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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 sour cream, shredded cheddar, crispy bacon bits, and green onions.
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Make this rich, creamy loaded baked potato soup on the stovetop. It brings all the best baked potato toppings—bacon, cheddar cheese, and green onions—into one hearty bowl for a simple, satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 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
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh green onions, sliced, for garnish

Instructions

  1. Cook the 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, leaving about 1 tablespoon 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 mixture until a thick paste forms. Cook for 1 minute, stirring constantly. This creates your roux base for thickening the soup.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Once the potatoes are soft, use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot. This helps thicken the soup naturally. Do not mash completely; leave some chunks for texture.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat gently until the soup is hot, but do not let it boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it is completely melted and the soup is cheesy. Stir in the 1/2 cup of sour cream until fully incorporated.
  8. Taste the soup and adjust salt and pepper as needed. Ladle the hearty potato soup into bowls. Top each serving with the reserved crispy bacon, extra shredded cheddar, 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 and blend them with the heavy cream until smooth, then stir back into the soup.
  • If you prefer a smoother soup texture, use an immersion blender to partially blend the soup before adding the cheese and cream.
  • Shred your own cheddar cheese from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Nutrition

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