Description
Make this ultimate creamy loaded baked potato soup for a satisfying, easy weeknight dinner. It brings all the flavor of a fully loaded baked potato into one comforting bowl, complete with bacon, cheddar cheese, and green onions.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 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 garlic powder
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 8 slices bacon, cooked and crumbled
- 1/2 cup sour cream, plus more for topping
- 1/4 cup chopped fresh green onions, for topping
Instructions
- 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.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute 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 to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. You want some chunks remaining for texture.
- Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
- Remove from heat. Stir in the 1 cup of cheddar cheese until fully melted and the soup is creamy. Stir in the 1/2 cup of sour cream until combined.
- Ladle the hearty potato soup into bowls. Top each serving generously with crumbled bacon, extra shredded cheddar cheese, and fresh green onions. Add an extra dollop of sour cream if desired.
Notes
- For the creamiest texture, use Russet potatoes as they break down well.
- If you prefer a thicker soup, mash a few more cooked potato chunks against the side of the pot before adding the dairy.
- Cook the bacon ahead of time to make this a quick potato soup for weeknights.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 75