Description
Make this ultimate creamy loaded baked potato soup for a satisfying, hearty meal. It brings all the best baked potato toppings—bacon, cheddar, and green onions—into one comforting bowl, perfect for quick weeknight dinners.
Ingredients
Scale
- 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
- 4 cups 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
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks of potato for texture.
- Stir in the milk, heavy cream, 1 cup of cheddar cheese, 1 cup of bacon, and 1/2 cup of sour cream until the cheese is melted and the soup is smooth and creamy. Do not boil after adding dairy.
- Taste the soup and adjust salt and pepper if needed.
- Ladle the hearty potato soup into bowls. Top each serving generously with extra cheddar cheese, crumbled bacon, sour cream, and fresh green onions.
Notes
- For the creamiest texture, use freshly baked and slightly mashed potatoes instead of diced potatoes for part of the volume.
- If you prefer a thicker potato soup recipe, let the soup simmer uncovered for the last 5 minutes of cooking time.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly (omit bacon or use vegetarian bacon bits).
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
- Cholesterol: 95