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Creamy Loaded Baked Potato Soup

A creamy bowl of Loaded Baked Potato Soup topped with sour cream, bacon, cheddar cheese, and chives.
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Make a rich, creamy soup that tastes like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works on the stovetop, in a slow cooker, or in an Instant Pot.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 pounds Russet or Yukon Gold potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 cup cooked bacon, crumbled, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons fresh chives, chopped, plus more for topping

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth until smooth.
  5. Add diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until potatoes are tender, about 15-20 minutes.
  6. Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the pot. This helps thicken the soup.
  7. Reduce heat to low. Stir in milk, heavy cream, and cream cheese until the cream cheese is fully melted and the soup is smooth. Do not boil after adding dairy.
  8. Stir in 1 cup of cheddar cheese, bacon, and sour cream until melted and combined.
  9. Taste and adjust seasoning if needed. Serve hot with extra cheddar, bacon, sour cream, and chives.

Notes

  • For a gluten-free version, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water (a slurry); add the slurry after the broth and bring to a simmer to thicken.
  • To prevent sour cream from curdling, remove the soup from the heat completely before stirring in the sour cream.
  • This soup freezes well. Cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream if it seems too thick.
  • For slow cooker: Combine all ingredients except milk, cream, cheese, sour cream, and bacon in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in dairy and cheese during the last 30 minutes of cooking.
  • For Instant Pot: Sauté onion, celery, and garlic using the Sauté function. Whisk in flour. Add broth and potatoes. Cook on High Pressure for 8 minutes, followed by a Natural Pressure Release for 10 minutes, then quick release. Stir in remaining ingredients off heat.

Nutrition

Find it online: https://tasteportfolio.com/loaded-baked-potato-soup-creamy-bacon-cheddar/