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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a bowl of loaded baked potato soup topped with sour cream, shredded cheddar, bacon bits, and green onions.
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This recipe delivers the ultimate comfort food: a creamy, cheesy, and hearty loaded baked potato soup packed with bacon and cheddar. It is simple enough for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 3 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 cup cooked, crumbled bacon, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh green onions, plus more for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery. Cook until softened, about 5 minutes.
  2. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
  3. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Remove about 2 cups of the potato mixture and mash them separately, or use an immersion blender to partially blend the soup until it reaches your desired thickness. We like ours thick, so we mash a good portion.
  6. Stir in the milk and heavy cream. Heat through gently, but do not let the soup boil after adding the dairy.
  7. Remove the pot from the heat. Stir in 1 cup of cheddar cheese, the crumbled bacon, sour cream, and green onions until the cheese is melted and the soup is creamy.
  8. Taste and adjust seasoning if needed. Serve immediately with extra cheddar cheese, bacon, sour cream, and green onions on top.

Notes

  • For extra flavor, use smoked bacon.
  • If you prefer a smoother soup, blend all the soup contents before adding the dairy and cheese.
  • This soup freezes well before adding the sour cream and most of the cheese. Thaw overnight in the refrigerator and reheat gently before stirring in the final toppings.

Nutrition

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