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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a creamy bowl of loaded baked potato soup topped generously with shredded cheddar, bacon bits, sour cream, and chives.
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Make this ultimate creamy loaded baked potato soup for a hearty, comforting meal. It brings all the best baked potato toppings—bacon, cheddar, and green onions—into one simple stovetop bowl, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 3 pounds Russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups milk (whole milk recommended for creaminess)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup chopped green onions, 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 on a paper towel-lined plate, leaving 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 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion mixture. Cook, stirring constantly, for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. You want some chunks of potato remaining for texture. Alternatively, carefully transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  7. Stir in 1 1/2 cups of the shredded cheddar cheese and the 1/2 cup of sour cream until the cheese is melted and the soup is creamy. Taste and adjust salt and pepper if needed.
  8. Ladle the hearty potato soup into bowls. Top each serving generously with the reserved crumbled bacon, remaining cheddar cheese, sour cream, and fresh green onions.

Notes

  • For the creamiest texture, use Russet potatoes as they break down well when cooked.
  • If you prefer a thicker soup, mash a few extra cooked potato pieces against the side of the pot before adding the dairy.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though the bacon flavor will be missed.

Nutrition

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