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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a hearty bowl of loaded baked potato soup topped with shredded cheese, bacon, sour cream, and chives.
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Make this creamy, cheesy, and hearty loaded baked potato soup on the stovetop. It brings all the best baked potato toppings into one comforting bowl, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup cooked bacon, crumbled (reserved from cooking)
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion mixture. Cook, stirring constantly, for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Use an immersion blender to partially blend the soup directly in the pot until you reach your desired consistency. For a thicker soup, blend more; for a chunkier soup, blend less. Alternatively, carefully transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the milk and heavy cream. Heat the soup over medium-low heat until warmed through, but do not let it boil.
  7. Remove the pot from the heat. Stir in the sour cream and 1 1/2 cups of the shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Taste and adjust salt and pepper if needed.
  8. Ladle the hearty potato soup into bowls. Top each serving generously with the reserved crumbled bacon, remaining cheddar cheese, sour cream, and chopped green onions.

Notes

  • For extra flavor, bake your Russet potatoes first, scoop out the flesh, and add the cooked potato flesh to the soup base along with the broth. This gives a deeper baked potato flavor.
  • If you want a richer soup, substitute half of the milk with evaporated milk.
  • You can prepare the bacon and chop the green onions ahead of time to make this a quick potato soup for weeknights.

Nutrition

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