Description
Create a wonderfully creamy and hearty Loaded Potato Soup. This comforting recipe captures the flavors of your favorite baked potato, packed with cheese, bacon, and green onions. It is simple to make on the stovetop for a perfect cozy meal.
Ingredients
Scale
- 4 slices bacon, cooked and crumbled
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 pounds Russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream (optional, for extra tang)
- 1/4 cup chopped fresh chives or green onions, for topping
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
- Add onion and celery to the pot. Sauté in the bacon grease until softened, about 5 minutes.
- Add the butter to the pot. Once melted, whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
- Slowly whisk in the broth until smooth. Add the diced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
- Remove about 2 cups of the potato mixture and blend it using an immersion blender or carefully transfer it to a regular blender. Blend until smooth and return the mixture to the pot. This step makes the soup creamy.
- Stir in the milk and heavy cream. Heat gently over medium-low heat until the soup is hot. Do not let it boil after adding the cream.
- Remove the pot from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese and the sour cream, if using, until fully melted and incorporated.
- Taste and adjust salt and pepper if needed.
- Ladle the soup into bowls. Top each serving generously with the remaining cheddar cheese, crumbled bacon, and fresh chives.
Notes
- For a very thick soup, mash some of the potatoes against the side of the pot before adding the milk.
- You can substitute vegetable broth for chicken broth to keep this vegetarian-friendly (omit bacon or use vegetarian bacon).
- If you prefer a very smooth soup, blend the entire mixture until creamy after the potatoes are tender.
- Use high-quality, sharp cheddar for the best flavor in your topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg