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Ultimate Creamy Loaded Baked Potato Soup: Easy Weeknight Comfort Food

A close-up of a white bowl filled with rich loaded baked potato soup, topped with sour cream, cheddar cheese, bacon, and chives.
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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 comforting bowl, perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 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 garlic powder
  • 2 cups whole 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. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and garlic powder.
  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 fork-tender.
  5. Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or carefully transfer to a regular blender. Return the blended portion to the pot. This step creates the creamy base.
  6. Stir in the milk and heavy cream. Heat gently until the soup is hot, but do not let it boil.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until fully melted and the soup is cheesy.
  8. Stir in the 1/2 cup of sour cream until combined. Taste and adjust seasoning if needed.
  9. Ladle the hearty potato soup into bowls. Top each serving generously with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

  • For extra thick potato soup, use only 3 cups of broth initially and mash more of the cooked potatoes against the side of the pot before adding the dairy.
  • You can cook the bacon ahead of time to make this a quick potato soup for weeknight meals.
  • If you prefer a richer flavor, substitute half the milk with half-and-half.

Nutrition

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