Print

Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a creamy bowl of loaded baked potato soup topped with shredded cheddar, bacon bits, and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultimate creamy loaded baked potato soup for a hearty, cheesy, and satisfying meal. It brings all the best baked potato toppings into one comforting bowl, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup chopped fresh green onions, divided
  • 1 cup cooked, crumbled bacon, divided

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. 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. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base for thickening.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and smoked paprika. Bring the mixture to a boil, then reduce heat, 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 partially blend the soup until it reaches your desired consistency. You want some chunks of potato remaining for texture. Alternatively, scoop out about 3 cups of the soup solids and liquid, blend until smooth, and return it to the pot.
  6. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil once the dairy is added.
  7. Remove the pot from the heat again. Stir in the sour cream, 1 1/2 cups of the cheddar cheese, 1/2 cup of the crumbled bacon, and 1/4 cup of the green onions until the cheese is melted and the soup is creamy. Taste and adjust salt and pepper if needed.
  8. Ladle the hearty potato soup into bowls. Top each serving generously with the remaining shredded cheddar cheese, crumbled bacon, and fresh green onions. Add an extra dollop of sour cream if you like.

Notes

  • For extra thick potato soup, use starchy Russet potatoes and mash them against the side of the pot after simmering.
  • If you want a richer flavor, substitute half the chicken broth with vegetable broth.
  • You can prepare the bacon and chop the green onions ahead of time to make this a quick weeknight soup dinner.

Nutrition

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