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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A creamy bowl of loaded baked potato soup topped with sour cream, bacon bits, shredded cheese, and green onions.
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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
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 cups milk (whole milk works best)
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup green onions, sliced, for topping
  • Sour cream, for serving

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 it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the butter to the pot with the bacon grease. Melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk the flour into the onion mixture. Cook, stirring constantly, for 1 minute to create a roux.
  4. Slowly whisk in the broth until the mixture is smooth. Add the diced potatoes, salt, pepper, onion powder, and smoked paprika.
  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 very tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. For a thicker soup, blend more; for a chunkier soup, blend less. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
  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. Stir in the shredded cheddar cheese until it is completely melted and the soup is creamy.
  9. Ladle the soup into bowls. Top each serving generously with crumbled bacon, sliced green onions, and a dollop of sour cream.

Notes

  • For the creamiest texture, use freshly shredded cheddar cheese instead of pre-shredded, as pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • If you want a shortcut, you can use 4 cups of cooked, cubed potatoes instead of raw potatoes, reducing the simmering time significantly.
  • This is a great one pot potato soup base; feel free to add a dash of hot sauce for extra flavor.

Nutrition

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