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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up overhead view of creamy loaded baked potato soup topped with bacon, cheddar cheese, sour cream, and chives.
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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 an easy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced small
  • 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 sharp cheddar cheese, shredded
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup green onions, sliced, 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 to the pot with the bacon grease. Cook 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 garlic. Stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and smoked paprika.
  5. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired consistency. For a very creamy soup, blend until mostly smooth, leaving a few small chunks of potato for texture. If you do not have an immersion blender, carefully transfer batches to a regular blender, blend until smooth, and return to the pot.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it is completely melted and the soup is cheesy. Stir in the 1/2 cup of sour cream until fully incorporated.
  9. Taste the soup and adjust salt and pepper if needed. Serve hot, topped with the reserved crispy bacon, extra sour cream, and sliced green onions. Give yourself a high-five for making this delicious soup!

Notes

  • For an extra thick potato soup, mash a few of the cooked potato chunks against the side of the pot before adding the cream and cheese.
  • You can substitute half-and-half for the heavy cream if you prefer a slightly lighter soup.
  • If you want a copycat Outback Baked Potato Soup flavor, add a pinch of dry mustard powder with the spices.

Nutrition

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