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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

Close-up of creamy loaded baked potato soup topped generously with crispy bacon bits, shredded cheddar cheese, and fresh 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
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 4 cups Russet potatoes, peeled and diced (about 1.5 lbs)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 cups milk (whole milk recommended)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup green onions, sliced, plus more 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 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion and celery to the pot with the bacon grease. Cook for 5 to 7 minutes until the vegetables soften.
  3. Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. While the potatoes cook, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk the milk into the butter-flour mixture until smooth. Continue cooking and whisking until the mixture thickens slightly, about 3 to 5 minutes. Do not let it boil rapidly.
  6. Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot to thicken the soup base. Leave some chunks for texture.
  7. Pour the thickened milk mixture (roux) into the potato pot. Stir well to combine.
  8. Stir in the heavy cream and 1 cup of the shredded cheddar cheese. Stir until the cheese melts completely and the soup is smooth and creamy. Reduce the heat to low.
  9. Stir in the 1/2 cup of sour cream and half of the cooked bacon and half of the green onions. Heat through gently for 2 minutes, but do not let the soup boil after adding the sour cream.
  10. Taste the soup and adjust salt and pepper if needed.
  11. Ladle the **creamy loaded baked potato soup** into bowls. Top each serving with the remaining shredded cheddar cheese, remaining bacon, remaining green onions, and an extra dollop of sour cream. Serve immediately for a **hearty potato stew** experience.

Notes

  • For an extra thick soup, mash more of the potatoes against the side of the pot before adding the milk mixture.
  • You can use pre-cooked bacon bits if you are short on time for this **quick potato soup** recipe.
  • If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cream and cheese.

Nutrition

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