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Ultimate Creamy Loaded Baked Potato Soup with Crispy Bacon

A creamy bowl of loaded baked potato soup topped generously with shredded cheddar cheese, crispy bacon bits, and fresh chives.
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This rich, creamy loaded baked potato soup delivers the full comfort of a baked potato in one satisfying bowl. It uses simple steps to achieve a thick texture and is topped with classic ingredients like crispy bacon and sharp cheddar cheese.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 6 medium Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 8 slices bacon, cooked and crumbled
  • 1/4 cup fresh chives or green onions, chopped for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5 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, and garlic powder.
  4. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired creamy texture. Leave some chunks for substance.
  6. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not boil.
  7. Remove from heat. Stir in the 1 cup of cheddar cheese and 1/2 cup of sour cream until fully melted and incorporated. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls. Top each serving generously with extra shredded cheddar cheese, crumbled crispy bacon, and fresh chives or green onions. Serve immediately with extra sour cream on the side.

Notes

  • For a quicker method, you can use pre-cooked, cubed potatoes, reducing the simmer time significantly.
  • To make this a one pot potato soup, cook the bacon first, remove it, and use 2 tablespoons of the rendered bacon fat instead of butter for extra flavor.
  • If you prefer a thicker consistency, mash a few extra cooked potatoes against the side of the pot before adding the dairy.

Nutrition

Find it online: https://yummagnet.com/loaded-baked-potato-soup-creamy-comfort-bowl/