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The Best Easy Homemade Loaded Potato Soup

Close-up of a rich potato soup recipe topped with bacon, shredded cheese, sour cream, and green onions.
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Make this creamy, thick, and hearty loaded potato soup on the stovetop. It brings all the comfort of a baked potato into one bowl, topped with bacon and cheese.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup cooked, crumbled bacon (for topping)
  • 1/4 cup chopped green onions (for topping)
  • Sour cream (for topping)

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 to 7 minutes.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  3. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, garlic powder, and smoked paprika.
  4. 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 when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired thickness. You want some chunks remaining for texture.
  6. Stir in the heavy cream and cubed cream cheese until the cream cheese is fully melted and the soup is creamy.
  7. Stir in the shredded cheddar cheese until melted and smooth. Do not boil the soup after adding the dairy.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls. Top each serving generously with crumbled bacon, chopped green onions, and a dollop of sour cream.

Notes

  • For a quicker, thicker soup, mash about one-third of the potatoes against the side of the pot after they are tender before adding the cream and cheese.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly (omit bacon topping).
  • If you prefer a Crockpot method, combine broth, potatoes, onion, celery, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Mash potatoes slightly, then stir in cream, cream cheese, and cheddar until melted.

Nutrition

Find it online: https://yumdrizzle.com/best-easy-potato-soup-recipe/