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The Ultimate Creamy Loaded Baked Potato Soup

Close-up of a bowl of loaded baked potato soup topped with sour cream, bacon, cheese, and chives.
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This rich, creamy loaded baked potato soup delivers the full comfort of a baked potato in a satisfying bowl, complete with crispy bacon, melted cheddar cheese, and fresh toppings. It is perfect for cozy winter nights or easy weeknight dinners.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth (or vegetable broth)
  • 6 medium Russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup cream cheese, cut into cubes
  • 8 slices bacon, cooked until crisp and crumbled
  • 1/2 cup sour cream, for topping
  • 1/4 cup chopped fresh chives or green onions, for topping

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. Keep 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the diced onion and celery to the pot with the bacon grease. Cook over medium heat until softened, about 5 to 7 minutes.
  3. Add the cubed potatoes, chicken broth, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
  4. Remove about 2 cups of the potato and liquid mixture from the pot and transfer it to a blender or use an immersion blender directly in the pot. Blend until completely smooth. This step helps create the creamy texture. Return the blended mixture to the pot if you used a separate blender.
  5. In a small bowl, whisk the flour into the whole milk until no lumps remain. Pour this milk mixture into the simmering soup. Stir constantly until the soup begins to thicken slightly.
  6. Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and cream cheese cubes. Stir gently until the cheeses are fully melted and the soup is smooth and heated through. Do not let the soup boil after adding the dairy.
  7. Taste the soup and adjust salt and pepper as needed. This hearty potato chowder is ready to serve.
  8. Ladle the soup into bowls. Set up a topping bar with the crumbled bacon, extra cheddar cheese, sour cream, and fresh chives so everyone can customize their ultimate loaded soup.

Notes

  • For a quicker version, use pre-cooked, cubed potatoes or bake the potatoes ahead of time and scoop out the flesh before adding it to the soup base.
  • If you prefer a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the dairy.
  • This cheesy potato soup freezes well if you omit the sour cream and most of the cheese until reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring in the dairy and cheese afterward.

Nutrition

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