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Creamy Stovetop Loaded Baked Potato Soup

A close-up of a bowl of creamy loaded baked potato soup topped with shredded cheddar, bacon bits, green onions, and sour cream.
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Make this hearty, creamy loaded baked potato soup on the stovetop. It delivers the full comfort of a loaded baked potato with bacon, cheddar, and sour cream in one easy bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium 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 into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked, crumbled bacon (for soup and topping)
  • 1/2 cup sour cream (for topping)
  • 1/4 cup fresh chives or green onions, sliced (for topping)

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 until fully combined with the vegetables, creating a thick paste (roux). Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and 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 fork-tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired creaminess. You want some potato chunks remaining for texture.
  7. Stir in the milk or half-and-half. Return the pot to low heat and warm through, but do not boil.
  8. Remove from heat. Stir in half of the shredded cheddar cheese and half of the crumbled bacon until the cheese is melted and the soup is smooth.
  9. Taste and adjust salt and pepper if needed. This is your base for the ultimate comfort bowl.
  10. Ladle the soup into bowls. Top each serving generously with the remaining cheddar cheese, remaining bacon, a dollop of sour cream, and sliced chives or green onions.

Notes

  • For an Instant Pot option, sauté the vegetables using the Sauté function. Add broth, potatoes, and seasonings. Cook on High Pressure for 5 minutes, then Quick Release. Stir in milk, cheese, and bacon.
  • Shred your own cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you prefer a thicker soup, use half-and-half instead of whole milk, or mash a few extra cooked potatoes against the side of the pot before stirring in the cheese.

Nutrition

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