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Rich and Creamy 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 a hearty, creamy potato soup that tastes just like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works well on the stovetop, in a slow cooker, or using an Instant Pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound bacon, cooked and crumbled
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups milk (whole milk recommended for richness)
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh chives, for garnish

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the chicken broth, diced potatoes, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
  3. Use an immersion blender to partially blend the soup until it reaches your desired consistency. Leave some chunks for texture. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
  4. Reduce the heat to low. Stir in the milk and cream cheese cubes until the cream cheese is fully melted and the soup is smooth. Do not let the soup boil after adding dairy.
  5. Stir in the shredded cheddar cheese until melted. Remove the pot from the heat.
  6. In a small bowl, mix the 1/2 cup of sour cream with about 1 cup of the hot soup until smooth, then stir this mixture back into the main pot. This step helps prevent the sour cream from curdling.
  7. Stir in half of the crumbled bacon. Taste and adjust seasoning if needed.
  8. Ladle the creamy potato soup into bowls. Top each serving with the remaining bacon, extra sour cream, and fresh chives.

Notes

  • For the best texture, use Russet potatoes as they break down easily, creating a naturally thick soup base. Yukon Gold potatoes work if you prefer a slightly firmer texture.
  • To reheat, warm gently on the stovetop over low heat. Add a splash of milk or broth if the soup has thickened too much upon cooling.
  • This soup freezes well if you omit the sour cream and cheddar cheese before freezing. Thaw overnight in the refrigerator, reheat gently, and stir in the dairy products afterward.
  • For a gluten free potato soup option, confirm your chicken broth is certified gluten free.

Nutrition

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