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Creamy Loaded Baked Potato Soup – Easy & Cheesy

creamy loaded baked potato soup - featured image
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A rich and comforting baked potato soup with cheddar, bacon, and chives that comes together in about 40 minutes. Perfect for cold weather and lazy Sundays, this soup is silky, cheesy, and packed with flavor.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup fresh chives, chopped
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crispy bacon bits, more chives, a dollop of sour cream, and freshly cracked black pepper

Instructions

  1. Cook the bacon: Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook until crispy, about 6-8 minutes. Flip halfway through. Transfer the bacon to a paper towel-lined plate. Once cool, crumble it into bits and set aside. Leave the rendered fat in the pot.
  2. Sauté the aromatics: Add the butter to the bacon fat and let it melt over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Stir occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onion mixture. Stir constantly for 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  4. Add the broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
  5. Cook the potatoes: Add the diced potatoes to the pot. Season with a pinch of salt and several grinds of black pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Mash the potatoes: Remove the pot from the heat. Use a potato masher to gently mash about half of the potatoes right in the pot for a creamy, chunky texture.
  7. Add the cream and cheese: Return the pot to low heat. Stir in the heavy cream and sour cream until combined. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  8. Finish and season: Stir in half of the chopped chives. Taste and adjust seasoning with salt and pepper. If the soup seems too thick, add a splash of warm broth or milk to thin it out.
  9. Serve immediately: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and a generous sprinkle of fresh chives. Serve hot with crusty bread or buttery crackers on the side.

Notes

Do not skip the roux—it gives the soup body. Shred your own cheese for smooth melting. Add dairy on low heat to prevent curdling. Season in layers for best flavor. The soup tastes even better the next day. To freeze, add cream and cheese after thawing and reheating.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, cheddar soup, comfort food, easy soup recipe, winter soup

Find it online: https://flurpchef.com/creamy-loaded-baked-potato-soup-easy-and-cheesy/