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Ultimate Creamy Loaded Baked Potato Soup

A creamy bowl of loaded baked potato soup topped with sour cream, crispy bacon bits, and fresh chives.
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Make this rich, creamy, and hearty soup that tastes just like a fully loaded baked potato. This recipe is perfect for a cozy weeknight dinner and uses simple ingredients for ultimate comfort food.

Ingredients

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  • 1 tablespoon olive oil
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 6 medium Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup green onions or chives, chopped, for topping

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until combined with the onions and oil, cooking for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and garlic powder.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks of potato for texture.
  7. Stir in the heavy cream, milk, and sour cream until fully incorporated.
  8. Return the pot to low heat. Stir in the shredded cheddar cheese until melted and the soup is smooth and creamy. Do not boil the soup after adding the dairy.
  9. Stir in half of the cooked, crumbled bacon.
  10. Ladle the soup into bowls. Top each serving with the remaining bacon, extra sour cream, and chopped green onions or chives.

Notes

  • For a Crock Pot version, combine all ingredients except the heavy cream, milk, cheese, and sour cream in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the dairy and cheese during the last 30 minutes of cooking.
  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Serve this hearty soup with crusty bread or cheddar bay biscuits for a complete meal.

Nutrition

Find it online: https://cravybite.link/loaded-baked-potato-soup-recipe/