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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of creamy loaded baked potato soup topped with cheddar cheese, bacon bits, and fresh green onions.
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Make this ultimate creamy loaded baked potato soup for a hearty, satisfying meal. It brings all the best baked potato toppings—bacon, cheddar, and green onions—into one simple, comforting bowl perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cups peeled and cubed Russet potatoes (about 2 pounds)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole milk recommended for creaminess)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup chopped green onions, for topping

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 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 5 minutes.
  3. Add the cubed potatoes, chicken broth, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  4. While the potatoes cook, prepare the thickening mixture. In a small bowl, whisk together the flour and milk until smooth.
  5. Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot to help thicken the soup. Leave some chunks for texture.
  6. Slowly whisk the flour and milk mixture into the simmering soup. Continue to cook, stirring constantly, until the soup thickens, about 5 to 7 minutes.
  7. Stir in the heavy cream and 1 1/2 cups of the shredded cheddar cheese until the cheese is fully melted and the soup is smooth and creamy.
  8. Remove the pot from the heat. Stir in the 1/2 cup of sour cream until fully combined. Do not boil the soup after adding the sour cream.
  9. Taste the soup and adjust salt and pepper if needed. This is your base for the best loaded potato soup!
  10. Ladle the hot soup into bowls. Top each serving generously with the reserved crispy bacon, the remaining 1/2 cup of cheddar cheese, a dollop of sour cream, and chopped green onions.

Notes

  • For extra flavor, use half-and-half instead of milk and heavy cream combined.
  • If you prefer a smoother soup, use an immersion blender to blend about half of the soup before adding the cream and cheese.
  • Make sure your cheddar cheese is fully shredded and not pre-shredded, as pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Nutrition

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