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Ultimate Creamy Loaded Potato Soup (Easy Stovetop Method)

A bowl of thick, creamy potato soup topped generously with shredded cheddar cheese, bacon bits, and sour cream.
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Make this rich and creamy potato soup on the stovetop. This recipe mimics a loaded baked potato with bacon, cheese, and sour cream for a satisfying comfort food dinner.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 2 green onions, sliced (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 about 2 tablespoons of bacon grease in the pot.
  2. Add the diced onion to the pot with the bacon grease. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the pot, stirring constantly for 1 minute to cook out the raw flour taste. This creates a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency. If you do not have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot. You want some potato chunks remaining.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and smooth. Stir in the 1/2 cup of sour cream.
  9. Taste and adjust salt and pepper if needed. Serve the hearty potato soup hot, topped with the reserved crumbled bacon, extra sour cream, and sliced green onions.

Notes

  • For a thicker potato soup, mash a few more of the cooked potato pieces against the side of the pot before adding the dairy.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

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