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Rich Loaded Baked Potato Soup

A creamy bowl of Loaded Baked Potato Soup garnished generously with shredded cheddar, bacon bits, chives, and sour cream.
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Make a thick, creamy potato soup that tastes just like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works well on the stovetop or in a slow cooker.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 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
  • 1/4 cup fresh chives, chopped, for garnish

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot and discard the rest.
  2. Add the chopped onion to the pot and cook in the bacon grease until soft, about 5 minutes.
  3. Add the chicken broth, diced potatoes, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very 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 roux until smooth. Continue cooking and stirring until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot until you reach your desired consistency. Leave some chunks for texture.
  7. Slowly whisk the thickened milk mixture into the soup base. Stir in the heavy cream. Heat the soup gently over low heat, but do not let it boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely.
  9. In a small bowl, mix the 1/2 cup of sour cream with a few tablespoons of the hot soup to temper it. Then, stir the tempered sour cream mixture into the soup. Stir in half of the cooked bacon.
  10. Serve the soup hot, topping each bowl with extra sour cream, the remaining bacon, and fresh chives.

Notes

  • For a gluten-free version, substitute the all-purpose flour with 4 tablespoons of cornstarch mixed with 1/2 cup of cold water (a slurry). Add the slurry after the broth and potatoes have simmered, stirring until the soup thickens.
  • If you prefer a slow cooker method, combine the broth, potatoes, onion, and seasonings in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Before serving, mash some potatoes against the side of the pot. Prepare the roux and cream mixture separately, then stir into the slow cooker during the last 30 minutes of cooking. Stir in cheese and sour cream off the heat.
  • This soup freezes well. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream if it seems too thick.

Nutrition

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