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The Ultimate Creamy Stovetop Loaded Baked Potato Soup

A close-up of a bowl of creamy loaded baked potato soup topped with shredded cheddar, bacon bits, sour cream, and chives.
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Make this rich and creamy loaded baked potato soup on the stovetop for the ultimate comfort food experience. It includes all the classic toppings like crispy bacon and sharp cheddar cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 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 dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons fresh chives, chopped, 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 and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.
  3. Pour in the chicken broth, diced potatoes, salt, pepper, garlic powder, and thyme. 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. Use an immersion blender to partially blend the soup directly in the pot until it reaches a thick, slightly chunky consistency. Alternatively, carefully transfer about half the soup to a standard blender, blend until smooth, and return it to the pot.
  5. In a small bowl, whisk the flour into the cold milk until no lumps remain. Pour this mixture into the simmering soup. Stir constantly until the soup thickens, about 3 to 5 minutes. Do not let it boil vigorously once the milk mixture is added.
  6. Reduce the heat to low. Stir in the heavy cream, 1 cup of cheddar cheese, and 1/2 cup of sour cream until the cheese is fully melted and the soup is smooth. Taste and adjust salt and pepper as needed.
  7. Serve the hearty soup hot. Top each bowl with the reserved crispy bacon, extra shredded cheddar cheese, a dollop of sour cream, and fresh chives.

Notes

  • For a richer flavor, use half-and-half instead of milk and heavy cream combined.
  • If you prefer a smoother texture, use only Russet potatoes and blend the entire batch until completely smooth before adding the dairy.
  • Prepare the bacon and chop the chives ahead of time to make this an easy weeknight soup.

Nutrition

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