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Rich Loaded Baked Potato Soup

A close-up of a creamy bowl of Loaded Baked Potato Soup topped with sour cream, bacon, cheddar cheese, and chives.
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Make a creamy, hearty 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
  • 4 slices bacon, cooked and crumbled
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh chives, chopped, for garnish

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp. Remove bacon and set aside, leaving 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes.
  3. Add the butter to the pot and let it melt. Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the chicken broth until smooth.
  5. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  6. Use an immersion blender or carefully transfer batches to a regular 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 milk and heavy cream. Heat through, but do not boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and smooth.
  9. In a small bowl, mix the 1/2 cup of sour cream with a ladleful of the hot soup to temper it. Stir the tempered sour cream mixture back into the soup.
  10. Serve hot, topped with crumbled bacon, extra sour cream, and fresh chives.

Notes

  • For a gluten-free version, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water, added after the broth is incorporated.
  • To prevent the sour cream from curdling, always temper it by mixing it with some hot soup before adding it to the main pot off the heat.
  • This soup freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk if it seems too thick.
  • Yukon Gold potatoes yield a slightly creamier soup base than Russets.

Nutrition

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