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Creamy Loaded Baked Potato Soup

A close-up of a hearty bowl of Loaded Baked Potato Soup topped with melted cheddar, bacon bits, sour cream, and chives.
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Make a rich, thick, and creamy soup that tastes just like a fully loaded baked potato. This recipe works well on the stovetop, in a slow cooker, or in an Instant Pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound bacon, cooked and crumbled
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 4 cups peeled and diced Russet or Yukon Gold potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, softened, plus more for topping
  • 2 tablespoons fresh chives, chopped, for topping

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes.
  3. Add the chicken broth, diced potatoes, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  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 roux until smooth. Cook, stirring often, until the mixture thickens slightly, about 3 to 5 minutes. Do not let it boil rapidly.
  6. Once the potatoes are tender, use an immersion blender to partially blend the soup until it reaches your desired consistency. Leave some chunks for texture.
  7. Reduce the heat to low. Stir in the heavy cream.
  8. Temper the sour cream: In a small bowl, mix about 1 cup of hot soup liquid into the softened sour cream until smooth. This prevents curdling.
  9. Stir the tempered sour cream into the soup base. Stir in the 1 cup of shredded cheddar cheese until melted and smooth. Do not boil the soup after adding dairy.
  10. Taste and adjust seasoning if needed. Serve hot, topped with crumbled bacon, extra cheddar cheese, and fresh chives.

Notes

  • For the best texture, use Russet potatoes for starchiness or Yukon Gold for a naturally creamy flavor.
  • To prevent the sour cream from curdling, always temper it by slowly adding hot soup liquid to it before stirring it into the main pot over low heat.
  • This soup freezes well if you omit the sour cream and cheddar cheese before freezing. Thaw overnight in the refrigerator, reheat gently on the stovetop, and stir in the dairy components just before serving.
  • For a gluten-free option, substitute the all-purpose flour with 3 tablespoons of cornstarch mixed with 1/4 cup of cold water (a slurry), added after the potatoes are tender and before the milk.

Nutrition

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