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Creamy Stovetop Loaded Baked Potato Soup with Crispy Bacon and Cheddar Cheese

A creamy bowl of loaded baked potato soup topped generously with shredded cheddar, bacon bits, and fresh green onions.
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Make this rich, creamy loaded baked potato soup on the stovetop for a satisfying comfort food dinner. It includes all the best baked potato toppings like bacon, cheddar, and green onions.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked, crumbled bacon
  • 1/2 cup sour cream, plus extra for topping
  • 1/4 cup chopped fresh green onions, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency; leave some chunks for texture. Alternatively, carefully transfer about 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the whole milk and heavy cream. Return the pot to low heat and warm through, but do not boil.
  7. Remove the pot from the heat again. Stir in the shredded cheddar cheese until fully melted and the soup is creamy.
  8. Stir in the cooked bacon and 1/2 cup of sour cream until combined. Taste and adjust seasoning if needed.
  9. Serve the hearty potato soup hot, topped with extra sour cream, more shredded cheddar cheese, and fresh green onions.

Notes

  • You can prepare the bacon ahead of time to speed up this easy soup recipe.
  • Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • This rich savory soup freezes well for up to three months if you omit the sour cream and heavy cream before freezing; add them back when reheating.

Nutrition

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