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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a bowl of creamy loaded baked potato soup topped with sour cream, bacon bits, cheese, and 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 a quick weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 cups milk (whole milk recommended for creaminess)
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled (plus extra for topping)
  • 1/2 cup sour cream (plus extra for topping)
  • 1/4 cup green onions, sliced (plus extra for topping)

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the butter to the pot with the bacon grease. Melt over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and paprika. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency. You want some chunks of potato remaining for texture. Alternatively, scoop out about 2 cups of the soup, blend until smooth, and return it to the pot.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  8. Remove the pot from the heat again. Stir in the shredded cheddar cheese until fully melted and the soup is cheesy.
  9. Stir in the crumbled bacon (reserving some for garnish), sour cream, and most of the sliced green onions. Mix well until everything is combined.
  10. Taste and adjust salt and pepper if needed. Serve your hearty potato soup immediately, topped with extra bacon, a dollop of sour cream, and fresh green onions.

Notes

  • For the creamiest texture, use whole milk and heavy cream. You can substitute half-and-half for the cream, but the soup will be slightly thinner.
  • Shred your own cheddar cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your soup.
  • If you want a thicker potato soup recipe, mash a few more cooked potatoes against the side of the pot before adding the dairy.

Nutrition

Find it online: https://cookifyme.com/loaded-baked-potato-soup-recipe-easy-comfort/