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Creamy Stovetop Loaded Baked Potato Soup

A close-up of loaded baked potato soup topped with melted cheddar, bacon bits, sour cream, and chives.
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Make this rich and creamy loaded baked potato soup on the stovetop. It captures all the flavor of a fully loaded baked potato in one comforting bowl, perfect for easy weeknight soup meals.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup green onions, sliced, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Remove about 2 cups of the soup mixture and mash the potatoes with a fork or potato masher until mostly smooth. Return the mashed portion to the pot. This adds body to the soup.
  7. Stir in the milk and heavy cream. Heat gently, but do not boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until fully melted and the soup is cheesy.
  9. Stir in the crumbled bacon and 1/2 cup of sour cream until combined.
  10. Serve the loaded baked potato soup hot, topping each bowl with extra sour cream and sliced green onions.

Notes

  • For an extra rich flavor, use reserved bacon grease instead of butter for sautéing the vegetables.
  • You can use pre-cooked, microwaved potatoes for a quicker preparation time.
  • Shred your own cheddar cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Nutrition

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