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Ultimate Creamy Loaded Baked Potato Soup

A close-up of creamy loaded baked potato soup topped with shredded cheddar, bacon bits, sour cream, and chives.
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Create the ultimate comfort food with this rich, creamy loaded baked potato soup. This easy stovetop recipe delivers all the flavor of a fully loaded baked potato, complete with crispy bacon, sharp cheddar cheese, and fresh chives in under an hour.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and diced
  • 6 slices bacon, cooked crisp and crumbled
  • 1 large yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup heavy cream
  • 1 cup milk (whole or 2%)
  • 1 cup sharp cheddar cheese, shredded, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 4 green onions, thinly sliced, for topping

Instructions

  1. Place the diced potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, reserving about 1 cup of the cooking liquid. Set the cooked potatoes aside.
  2. While the potatoes cook, cook the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot; discard the rest.
  3. Add the chopped onion to the pot with the bacon grease. Cook over medium heat until softened, about 5 minutes.
  4. Add the butter to the pot and let it melt. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Slowly whisk in the chicken broth until smooth. Add the 4 cups of water, salt, pepper, garlic powder, and paprika. Bring the mixture to a simmer.
  6. Add the cooked, drained potatoes to the simmering broth mixture. Cook for 5 minutes, stirring occasionally.
  7. Use an immersion blender to partially blend the soup until it reaches a creamy, slightly chunky consistency. If you do not have an immersion blender, transfer about 2 cups of the soup mixture to a regular blender, blend until smooth, and return it to the pot.
  8. Reduce the heat to low. Stir in the heavy cream and milk. Heat through gently, but do not allow the soup to boil after adding the dairy.
  9. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until melted and smooth. Stir in the 1/2 cup of sour cream until fully incorporated.
  10. Taste the soup and adjust salt and pepper as needed. If the soup is too thick, add a little of the reserved potato cooking liquid until you reach your desired consistency.
  11. Ladle the creamy loaded baked potato soup into bowls. Top each serving generously with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For an even richer flavor, use smoked bacon or cook the bacon until extra crispy.
  • Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you prefer a thicker soup, mash a few more of the cooked potatoes against the side of the pot before blending.

Nutrition

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