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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A creamy bowl of loaded baked potato soup topped generously with bacon bits, shredded cheddar, sour cream, and chives.
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Make this ultimate creamy loaded baked potato soup for a hearty, comforting meal. It brings all the best baked potato toppings—bacon, cheddar, and green onions—into one simple stovetop bowl, perfect for an easy weeknight dinner.

Ingredients

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

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, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, salt, pepper, onion powder, and garlic powder.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired thickness. You want some chunks of potato remaining for texture.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  8. Remove the pot from the heat again. Gradually stir in the shredded cheddar cheese until fully melted and the soup is cheesy. Stir in the 1/2 cup of sour cream.
  9. Taste and adjust salt and pepper if needed. Ladle the hearty potato soup into bowls. Top each serving generously with the reserved crispy bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For the creamiest soup, use whole milk and heavy cream. Low-fat dairy will result in a thinner consistency.
  • Shred your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you want a thicker soup, mash a few more cooked potato chunks against the side of the pot before adding the dairy.

Nutrition

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