Print

Creamy 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.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy potato soup that tastes just like a loaded baked potato, complete with bacon, cheddar cheese, and chives. This recipe works well on the stovetop or in a slow cooker.

Ingredients

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

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  2. Pour in the chicken broth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  3. In a separate bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the simmering soup, stirring constantly to prevent lumps. Cook for 5 minutes, stirring often, until the soup thickens.
  4. Reduce the heat to low. Stir in the heavy cream. Do not let the soup boil after adding the cream.
  5. Remove the pot from the heat. Stir in 1 cup of cheddar cheese until melted and smooth.
  6. Gently stir in the cooked bacon and 1/2 cup of sour cream until just combined. Taste and adjust seasoning if needed.
  7. Serve immediately, topping each bowl with extra shredded cheddar cheese, a dollop of sour cream, and fresh chives.

Notes

  • For a silkier texture, mash some of the potatoes against the side of the pot before adding the dairy.
  • To prevent the sour cream from curdling, remove the soup from the heat completely before stirring it in at the end.
  • If you prefer Yukon Gold potatoes, use them; they break down slightly more, resulting in a naturally thicker soup.
  • This soup freezes well. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or broth if it seems too thick.

Nutrition

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