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Easy Loaded Baked Potato Soup

A close-up of a bowl of creamy potato soup recipe topped with bacon, cheddar cheese, sour cream, and green onions.
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Make this hearty, creamy soup that tastes like a loaded baked potato. It is quick to prepare on the stovetop and perfect for a comforting meal.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup sour cream, for topping
  • 2 green onions, sliced, for topping

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth.
  5. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
  6. Use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot to thicken the soup slightly. Do not over-mash; leave some chunks.
  7. Stir in the milk and heavy cream. Heat through gently, but do not let it boil after adding the dairy.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup.
  9. Ladle the soup into bowls. Top each serving with crumbled bacon, a dollop of sour cream, and sliced green onions.

Notes

  • For a thicker soup, reserve about 1 cup of the cooked potatoes before adding the dairy, mash them separately, and then stir them back into the pot.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
  • If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cream and cheese.

Nutrition

Find it online: https://flavorzine.com/easy-loaded-potato-soup-recipe/