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The Best Creamy Loaded Baked Potato Soup Recipe

A close-up of a bowl of creamy loaded baked potato soup topped with sour cream, bacon, cheese, and green onions.
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Create the ultimate comfort food with this rich, creamy loaded baked potato soup. This recipe delivers all the flavor of a fully loaded baked potato—bacon, cheddar cheese, and sour cream—in one satisfying bowl. It is easy to make on the stovetop for a perfect weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups whole milk or half-and-half
  • 8 ounces cream cheese, cubed and softened
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 4 green onions, sliced, for topping

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot; discard the rest.
  2. Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux. This step helps thicken your soup.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. 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 very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until creamy. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the milk or half-and-half and the cubed cream cheese until the cheese is completely melted and the soup is smooth.
  7. Stir in 1 1/2 cups of the shredded cheddar cheese until melted. Taste and adjust salt and pepper if needed.
  8. Serve the hot soup immediately. Top each bowl with the reserved crispy bacon, remaining 1/2 cup of cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For the creamiest texture, make sure your cream cheese is fully softened before adding it to the soup base.
  • If you prefer a thicker potato soup, you can mash a few more cooked potato pieces against the side of the pot before blending.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though the flavor profile will change slightly.

Nutrition

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