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Ultimate Creamy Loaded Baked Potato Soup (Quick & Easy Weeknight Comfort Meal)

A close-up of a creamy bowl of loaded baked potato soup topped with sour cream, cheddar cheese, bacon bits, and green onions.
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Make this rich, creamy loaded baked potato soup on the stovetop. It features tender potatoes, bacon, and sharp cheddar cheese, ready for a cozy dinner.

Ingredients

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  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 4 medium russet potatoes, peeled and diced (about 4 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups milk (whole or 2%)
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 green onions, sliced, for garnish

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.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 4 minutes.
  3. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove about 1 cup of the potato mixture and mash it with a fork or immersion blender, then return it to the pot for thickness, or carefully mash some potatoes against the side of the pot.
  7. Stir in the milk, cream cheese cubes, and 1 cup of shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
  8. Stir in the sour cream until combined. Do not let the soup boil after adding the dairy.
  9. Taste and adjust seasoning if needed. Serve the soup hot, topped with the reserved bacon, extra cheddar cheese, sour cream, and sliced green onions.

Notes

  • For a thicker soup, use an immersion blender to partially blend the soup before adding the dairy.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, but you will lose the bacon flavor unless you add smoked paprika.
  • Shred your own cheddar cheese for the best melting quality. Pre-shredded cheese often contains anti-caking agents that make the soup less smooth.

Nutrition

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