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Creamy Stovetop Loaded Baked Potato Soup

Close-up of a creamy bowl of loaded baked potato soup topped generously with shredded cheddar cheese, crispy bacon, and green onions.
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You get all the comfort of a classic baked potato in one warm, creamy bowl. This easy stovetop soup features tender potatoes, crispy bacon, and sharp cheddar cheese, making it a perfect weeknight soup meal.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 medium 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
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 cup cooked, crumbled bacon, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped green onions, 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. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk in the flour until it forms a paste, cooking for 1 minute. This creates your 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, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use a potato masher to partially mash the potatoes directly in the pot. You want some chunks remaining for texture.
  7. Stir in the milk and heavy cream. Heat through gently, but do not let the soup boil after adding the dairy.
  8. Remove the pot from the heat. Stir in the 1 cup of cheddar cheese until melted and the soup is creamy.
  9. Stir in the 1 cup of cooked bacon and the 1/2 cup of sour cream until fully combined.
  10. Ladle the hearty potato dinner into bowls. Top each serving with extra cheddar cheese, crumbled bacon, and fresh green onions.

Notes

  • For the best flavor, use russet potatoes as they break down nicely to thicken the soup base.
  • You can substitute vegetable broth for chicken broth to make this vegetarian-friendly before adding the bacon.
  • If you want a smoother soup, use an immersion blender for a few quick pulses before adding the cream.

Nutrition

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