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Rich Loaded Baked Potato Soup

A close-up of a bowl of creamy Loaded Baked Potato Soup topped with cheddar cheese, bacon bits, sour cream, and chives.
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Make a creamy, thick soup that tastes like a loaded baked potato, complete with bacon, cheese, and chives. This recipe works on the stovetop, slow cooker, or Instant Pot.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 4 cups milk (whole or 2%)
  • 8 ounces cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh chives, chopped, for garnish

Instructions

  1. Cook the chopped bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  3. Whisk the flour into the bacon grease and onion mixture until smooth. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the cubed potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture. Alternatively, carefully transfer 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
  6. Reduce the heat to low. Stir in the milk and cubed cream cheese until the cream cheese melts completely. Do not boil the soup after adding dairy.
  7. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until melted.
  8. In a small bowl, mix the 1/2 cup of sour cream with about 1 cup of hot soup until smooth, then stir this mixture back into the main pot. This prevents the sour cream from curdling.
  9. Serve the soup hot, topped with reserved bacon, extra cheddar cheese, sour cream, and fresh chives.

Notes

  • For a gluten-free version, substitute the flour with 3 tablespoons of cornstarch mixed with 1/2 cup of cold water (a slurry) added just before the broth.
  • To use a slow cooker: Sauté bacon, onion, and garlic on the stovetop. Transfer to the slow cooker with broth, potatoes, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with the flour/milk mixture (or cornstarch slurry) during the last 30 minutes. Stir in cheeses and sour cream off the heat.
  • To use an Instant Pot: Sauté bacon, onion, and garlic using the Sauté function. Add broth, potatoes, salt, and pepper. Pressure cook on High for 8 minutes, followed by a Natural Pressure Release for 10 minutes. Thicken with the flour/milk mixture or cornstarch slurry, then stir in cheeses and sour cream off the heat.
  • This soup freezes well without the sour cream or cheddar cheese. Thaw overnight in the refrigerator, reheat gently, and stir in the sour cream and cheese just before serving.

Nutrition

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