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Easy Creamy Loaded Potato Soup with Bacon and Cheddar

A creamy bowl of loaded potato soup recipe, topped generously with shredded cheddar cheese, crispy bacon bits, and fresh chives.
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Make this thick, creamy potato soup on the stovetop. This recipe delivers the comfort of a baked potato in a warm bowl, complete with bacon, cheese, and chives for a satisfying weeknight dinner.

Ingredients

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

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 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and smoked paprika.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired thickness. Leave some potato chunks for texture.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not boil.
  8. Remove from heat. Stir in the shredded cheddar cheese until fully melted and the soup is creamy. Mix in the sour cream or cream cheese until smooth.
  9. Taste and adjust salt and pepper as needed.
  10. Ladle the soup into bowls. Top each serving with crumbled bacon, extra cheddar cheese, and fresh chives.

Notes

  • For a thicker soup, mash a few more potatoes against the side of the pot before adding the dairy.
  • If you prefer a slow cooker method, combine all ingredients except dairy and toppings in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in dairy and cheese during the last 30 minutes of cooking.
  • Use Yukon Gold potatoes for a naturally creamier texture, though Russets work well for a classic flavor.

Nutrition

Find it online: https://mistyplate.com/potato-soup-recipe/