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Ultimate Creamy Loaded Baked Potato Soup (Easy Stovetop)

Close-up of a creamy bowl of potato soup recipe topped with bacon, cheddar cheese, and chives.
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Make a rich, creamy, and hearty potato soup on the stovetop that tastes like your favorite restaurant version, complete with bacon, cheese, and green onions.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk or half-and-half
  • 8 ounces cream cheese, cubed
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh green onions, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until fully combined with the butter and onions, cooking for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and paprika.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture.
  7. Stir in the milk or half-and-half and the cubed cream cheese until the cheese is completely melted and the soup is smooth and creamy. Heat gently over low heat, but do not boil.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls. Top each serving generously with crumbled bacon, shredded cheddar cheese, and chopped green onions.

Notes

  • For a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the dairy.
  • If you prefer a smoother texture, use only whole milk instead of half-and-half.
  • You can substitute vegetable broth for chicken broth if you need a vegetarian base, though the flavor profile will change slightly.

Nutrition

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