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Rich Loaded Baked Potato Soup

A close-up of a bowl of rich Loaded Baked Potato Soup topped with shredded cheddar, bacon bits, sour cream, and chives.
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Make a creamy, thick soup that tastes like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works well on the stovetop or in a slow cooker.

Ingredients

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  • 3 lbs Russet or Yukon Gold potatoes, peeled and diced
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups milk (whole milk recommended)
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh chives, chopped

Instructions

  1. Cook the bacon in a large pot or Dutch oven until crisp. Remove bacon, reserving 2 tablespoons of the drippings in the pot. Set the remaining bacon aside for garnish.
  2. Add the chopped onion to the reserved bacon drippings and cook over medium heat until softened, about 5 minutes.
  3. Add the diced potatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. While potatoes cook, prepare the roux. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk the milk into the butter-flour mixture until smooth. Cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil rapidly.
  6. Once potatoes are tender, use an immersion blender or carefully transfer batches to a regular blender to partially blend the soup until it reaches your desired consistency. Leave some chunks for texture.
  7. Reduce heat to low. Stir in the thickened milk mixture and heavy cream. Heat through gently, stirring constantly. Do not boil the soup after adding dairy.
  8. Remove the pot from the heat. Stir in the salt, pepper, and 1/2 cup of sour cream until fully incorporated.
  9. Stir in the shredded cheddar cheese, a handful at a time, allowing each addition to melt before adding more.
  10. Serve the soup hot. Top each bowl with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and fresh chives.

Notes

  • For a gluten-free version, substitute the flour with 3 tablespoons of cornstarch mixed with 1/2 cup of cold water; add this slurry after the potatoes are tender and bring the soup to a gentle simmer to thicken.
  • To prevent sour cream from curdling, temper it first: whisk a ladleful of hot soup into the sour cream in a separate bowl before stirring the mixture back into the main pot off the heat.
  • This soup freezes well. Cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream if it seems too thick.
  • Yukon Gold potatoes yield a naturally creamier soup texture compared to Russets.

Nutrition

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