Print

Creamy Loaded Baked Potato Soup

A close-up of a white bowl filled with creamy Loaded Baked Potato Soup, topped generously with shredded cheddar cheese, bacon bits, and fresh chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy potato soup that tastes like a loaded baked potato, complete with bacon, cheddar cheese, and chives. This recipe works on the stovetop, slow cooker, or Instant Pot.

Ingredients

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

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until soft, about 5 minutes.
  2. Stir in the crumbled bacon. Sprinkle flour over the vegetables and bacon; cook for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth until smooth. Add diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
  4. Use an immersion blender or carefully transfer half the soup to a regular blender to partially blend for a thicker texture. Return blended soup to the pot.
  5. Reduce heat to low. Stir in the milk and heavy cream. Heat through, but do not boil.
  6. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and smooth.
  7. In a small bowl, mix the 1/2 cup of sour cream with about 1 cup of the hot soup base to temper it. Slowly stir the tempered sour cream mixture back into the soup. Stir in the 1/4 cup of chives.
  8. Serve immediately with extra sour cream, cheddar cheese, and chives as toppings.

Notes

  • For the slow cooker method, combine all ingredients except milk, cream, cheese, and sour cream. Cook on low for 6-8 hours or high for 3-4 hours. Stir in dairy at the end.
  • For the Instant Pot method, sauté onion, celery, and bacon using the Sauté function. Add flour, then broth and potatoes. Cook on High Pressure for 5 minutes, then quick release. Blend partially, then stir in dairy off the heat.
  • To freeze, cool the soup completely. Do not add the sour cream or heavy cream before freezing. Thaw overnight in the refrigerator and reheat gently on the stove, stirring in the dairy components after reheating.
  • If you prefer a gluten-free potato soup, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water (a slurry) added just before the broth.

Nutrition

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