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Ultimate Creamy Loaded Potato Soup

A close-up of a bowl of rich, creamy potato soup topped generously with bacon bits, sour cream, and fresh green onions.
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Make this ultimate creamy loaded potato soup on the stovetop. It is hearty, satisfying, and tastes like a comforting baked potato in a bowl.

Ingredients

Scale
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • Chopped green onions, for garnish

Instructions

  1. Cook the 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 2 tablespoons of bacon grease in the pot; discard the rest.
  2. Add the chopped onion to the pot with the bacon grease. Cook over medium heat until softened, about 5 minutes.
  3. Add the butter to the pot. Once melted, sprinkle in the flour. Whisk constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the cubed potatoes, salt, pepper, and garlic powder.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. 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.
  7. Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  8. Remove the pot from the heat again. Stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy.
  9. Stir in the 1/2 cup of sour cream until combined. Taste and adjust salt and pepper if needed.
  10. Ladle the soup into bowls. Top each serving with crumbled bacon, a dollop of extra sour cream, and chopped green onions.

Notes

  • For a thicker soup, mash more of the cooked potatoes against the side of the pot before adding the dairy.
  • You can prepare this soup ahead of time. Cool it completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash more milk if it thickens too much upon standing.
  • If you prefer a less rich flavor, substitute half-and-half for the heavy cream.

Nutrition

Find it online: https://pureplatepath.com/creamy-potato-soup/