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The Ultimate Creamy Loaded Baked Potato Soup

A close-up of a white bowl filled with creamy loaded baked potato soup, topped generously with shredded cheddar, crispy bacon bits, and fresh green onions.
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Make this creamy, cheesy, and hearty soup on the stovetop for a perfect weeknight comfort meal that tastes like a fully loaded baked potato.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 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 dried thyme
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 cup cooked bacon, crumbled, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 green onions, sliced, for topping

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in chicken broth until smooth.
  5. Add diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
  6. Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended soup to the pot. This thickens the soup.
  7. Stir in milk and heavy cream. Heat gently over low heat until the soup is hot, but do not let it boil.
  8. Remove the pot from the heat. Stir in the cheddar cheese until melted and smooth.
  9. Stir in the sour cream and half of the crumbled bacon.
  10. Ladle the soup into bowls. Top each serving with extra shredded cheddar cheese, remaining bacon, and sliced green onions.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the pot with a spoon before adding the dairy.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though the bacon flavor will be absent unless you add smoked paprika.
  • Shred your own cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Nutrition

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