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The Ultimate Creamy Loaded Baked Potato Soup with Crispy Bacon Crumble

Close-up of a bowl of creamy loaded baked potato soup topped generously with sour cream, crispy bacon bits, and fresh chives.
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Make this rich, creamy loaded baked potato soup that tastes like a fully loaded baked potato in a bowl. This hearty soup recipe is perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices thick-cut bacon, chopped
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 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
  • 1/4 cup fresh chives or green onions, sliced, 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 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. Cook in the bacon grease until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux base for thickness.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, onion powder, and smoked paprika. 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 blend the soup until it reaches your desired creaminess. For a very thick soup, blend most of the potatoes but leave some chunks for texture.
  6. Stir in the whole milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  7. Remove from heat. Stir in the 1 cup of cheddar cheese until fully melted and smooth. Stir in the 1/2 cup of sour cream until combined. Taste and adjust salt and pepper as needed.
  8. Ladle the hearty soup into bowls. Top each serving generously with the reserved crispy bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced chives or green onions.

Notes

  • For a deeper potato flavor, bake the potatoes first, scoop out the flesh, and add it to the soup base instead of boiling diced potatoes.
  • If you prefer a slow cooker potato soup method, cook the potatoes and broth in the slow cooker on low for 6-8 hours. Thicken with the flour/milk slurry near the end of cooking.
  • Use freshly grated cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://mistyplate.com/loaded-baked-potato-soup-recipe-creamy-hearty/