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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A bowl of creamy loaded baked potato soup topped with shredded cheese, bacon, sour cream, and green onions.
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Make this ultimate creamy loaded baked potato soup for a hearty, satisfying meal. It captures all the flavor of a baked potato with bacon, cheddar, and green onions, 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 garlic powder
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup green onions, sliced, for topping
  • Extra bacon, crumbled, for topping

Instructions

  1. Cook the chopped 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 chopped onion to the pot with the bacon grease. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and garlic powder. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the potatoes are tender.
  5. 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. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, 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 boil.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until fully melted and the soup is creamy. Stir in the 1/2 cup of sour cream until combined.
  8. Ladle the hearty potato soup into bowls. Top each serving with extra sour cream, crumbled bacon, shredded cheddar cheese, and sliced green onions.

Notes

  • For an extra thick potato soup recipe, use only 3 cups of broth initially and add more liquid as needed to thin the consistency.
  • If you prefer a faster weeknight soup, use pre-cooked, cubed potatoes or hashbrowns, reducing the simmering time significantly.
  • Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

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