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Ultimate Creamy Loaded Baked Potato Soup

A close-up of a bowl of rich loaded baked potato soup topped with sour cream, crispy bacon bits, and fresh chives.
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Make this ultimate creamy loaded baked potato soup for a hearty, comforting meal. It features tender potatoes, sharp cheddar, and crispy bacon, ready quickly for your weeknight dinner.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed and diced
  • 1 tablespoon olive oil
  • 4 slices bacon, cooked crisp and crumbled
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions or chives, chopped (for topping)
  • Sour cream (for topping, optional)

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the diced onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the flour and cook for 1 minute, creating a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes are tender.
  5. Remove about 2 cups of the soup mixture (mostly potatoes and liquid) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth and return the mixture to the pot. This creates the creamy base.
  6. Stir in the whole milk and heavy cream. Heat gently over low heat, do not boil.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until completely melted and the soup is smooth and cheesy.
  8. Serve the soup hot. Top each bowl with crumbled bacon, fresh green onions, and a dollop of sour cream if desired.

Notes

  • For a deeper baked potato flavor, you can bake two of the Russet potatoes until fully cooked, scoop out the flesh, and add it to the soup base before blending.
  • Shred your own cheddar cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • This soup is excellent for meal prepping; store toppings separately and add them just before serving.

Nutrition

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