Print

The Best Easy Homemade Loaded Baked Potato Soup

Close-up of a creamy potato soup recipe topped generously with melted cheddar cheese, crispy bacon bits, and chopped chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this thick, creamy, and hearty loaded baked potato soup on the stovetop. This one-pot recipe brings all the comforting flavors of a baked potato, complete with bacon and cheese, to your dinner table quickly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream or cream cheese, softened
  • For Topping: Extra bacon, shredded cheddar cheese, chopped green onions

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it 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 and cook in the bacon grease until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and smoked paprika. 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. Use a potato masher to mash some of the potatoes directly in the pot to thicken the soup. You can mash as much or as little as you prefer for your desired thickness.
  6. Stir in the whole milk and heavy cream. Heat through gently, but do not let the soup boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the sour cream (or cream cheese) until fully melted and smooth. Stir in half of the shredded cheddar cheese until it melts into the soup.
  8. Ladle the soup into bowls. Top each serving generously with the reserved crispy bacon, remaining shredded cheddar cheese, and chopped green onions.

Notes

  • For a thicker soup, mash more potatoes. For a thinner soup, add a splash more milk or broth.
  • If you want a smoother texture, use an immersion blender to partially blend the soup before adding the dairy.
  • This recipe works well as a Crockpot Potato Soup; cook on low for 6-8 hours after sautéing the bacon and onions separately.

Nutrition

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