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Ultimate Easy Loaded Baked Potato Soup

A close-up of a bowl of creamy loaded baked potato soup topped with shredded cheddar, bacon bits, sour cream, and chives.
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Make this creamy, hearty stovetop loaded baked potato soup that captures all the flavor of a fully loaded baked potato. It is simple to prepare for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 6 medium Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup cooked, crumbled bacon
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Use a potato masher to mash some of the potatoes directly in the pot to thicken the soup to your desired consistency. Leave some chunks for texture.
  6. Stir in the milk and heavy cream. Heat through gently, but do not let it boil after adding the dairy.
  7. Remove the pot from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese, the crumbled bacon, and the 1/2 cup of sour cream until the cheese is melted and the soup is creamy.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls. Top each serving with the remaining shredded cheddar cheese, a dollop of sour cream, and chopped green onions.

Notes

  • For an extra thick and creamy soup, reserve about 1 cup of the cooked potatoes before mashing the rest, then blend the reserved potatoes with the milk and cream before adding them back to the pot.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly (omit bacon or use vegetarian bacon substitute).
  • This recipe freezes well if you omit the sour cream until reheating.

Nutrition

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