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Creamy Loaded Baked Potato Soup

A close-up of a creamy bowl of Loaded Baked Potato Soup topped with shredded cheddar cheese, bacon bits, and fresh chives.
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Make this rich and creamy potato soup that tastes just like a fully loaded baked potato, complete with bacon, cheddar, and chives. This recipe works well on the stovetop, in a slow cooker, or in an Instant Pot.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 3 pounds Russet or Yukon Gold potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole milk recommended for richness)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons fresh chives, chopped, plus more for topping

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. Pour in the chicken broth, diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are very tender, about 15 to 20 minutes.
  4. While the potatoes simmer, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste.
  5. Slowly whisk the milk into the butter-flour mixture until smooth. Continue cooking and stirring until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer about 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
  7. Reduce the heat to low. Stir in the heavy cream.
  8. Temper the sour cream: In a small bowl, mix about 1 cup of the hot soup liquid into the 1/2 cup of sour cream until smooth. This prevents curdling. Stir the tempered sour cream mixture back into the soup pot.
  9. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until melted and smooth. Stir in the 2 tablespoons of fresh chives.
  10. Taste and adjust seasoning if needed. Serve immediately with reserved bacon and desired toppings.

Notes

  • For the best texture, use Russet potatoes for starchiness or Yukon Gold for a naturally buttery flavor. Do not use waxy potatoes.
  • To prevent the sour cream from curdling, always temper it by slowly mixing it with hot liquid before adding it to the main pot, and keep the heat low or off when adding dairy.
  • This soup freezes well. Cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. You may need to add a splash of milk or cream when reheating.
  • Set up a gameday soup bar with toppings like extra shredded cheese, sour cream, chopped green onions, crushed tortilla chips, and extra crispy bacon.

Nutrition

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