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Hearty Loaded Baked Potato Soup

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

Ingredients

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

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until soft, about 5 minutes.
  3. Add the chicken broth, cubed potatoes, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  4. While the potatoes cook, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk the milk into the flour mixture until smooth. Cook, stirring often, until the mixture thickens slightly, about 5 minutes. Do not let it boil rapidly.
  6. Once the potatoes are tender, use a potato masher or an immersion blender to partially mash the potatoes for a thicker texture. Leave some chunks for texture.
  7. Reduce the heat to low. Slowly whisk the thickened milk mixture into the soup base.
  8. Stir in the heavy cream, shredded cheddar cheese, 1/2 cup sour cream, and 2 tablespoons of chives. Stir until the cheese is melted and the soup is smooth. Do not let the soup boil after adding the dairy to prevent curdling.
  9. Taste and adjust seasoning if needed. Serve hot with reserved bacon, extra cheddar, sour cream, and fresh chives.

Notes

  • For a gluten-free version, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water (a slurry). Add the slurry after the potatoes are cooked and before adding the milk mixture.
  • To reheat, warm gently on the stovetop over low heat. Add a splash of milk or broth if the soup is too thick.
  • This soup freezes well if you omit the sour cream and cheddar cheese before freezing. Thaw overnight in the refrigerator, then reheat gently and stir in the dairy components before serving.
  • Use Russet potatoes for a starchier, fluffier texture, or Yukon Gold potatoes for a slightly creamier, buttery texture.

Nutrition

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