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The Best Creamy Loaded Potato Soup Recipe (Copycat Style)

A close-up of a creamy, loaded potato soup recipe topped with bacon, cheese, sour cream, and chives.
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Make this rich, thick, and creamy loaded potato soup at home. This recipe captures the comforting flavor of restaurant favorites and is perfect for a hearty weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 5 medium Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed and softened
  • 2 cups shredded sharp cheddar cheese
  • For Topping: Extra bacon, shredded cheddar cheese, sour cream, chopped green onions

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot and cook in the bacon grease until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion and grease mixture. Cook, stirring constantly, for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired thickness. You want some potato chunks remaining for texture.
  6. Stir in the whole milk and heavy cream. Return the pot to low heat.
  7. Add the cubed cream cheese, stirring until it is completely melted and the soup is smooth and creamy. Do not let the soup boil after adding the dairy.
  8. Stir in 1 cup of the shredded cheddar cheese until melted. Taste and adjust salt and pepper if needed.
  9. Ladle the soup into bowls. Top each serving generously with the reserved crispy bacon, remaining shredded cheddar cheese, a dollop of sour cream, and chopped green onions.

Notes

  • For a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the cream cheese.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian, omitting the bacon topping.
  • If you prefer a copycat Panera Potato Soup texture, blend about 75% of the soup until very smooth.

Nutrition

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