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Easy Creamy Loaded Potato Soup with Bacon and Cheddar

Close-up of a loaded bowl of creamy potato soup recipe topped with cheese, bacon, sour cream, and chives.
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Make this thick, creamy potato soup on the stovetop. This recipe delivers the comforting flavor of a loaded baked potato in a warm, easy-to-make bowl, perfect for weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 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 whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • Chopped fresh chives, for topping

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 and celery to the pot. Cook in the bacon grease over medium heat until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme.
  6. 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.
  7. Use an immersion blender to partially blend the soup directly in the pot until you reach your desired creaminess. You can leave some chunks for texture.
  8. Stir in the whole milk and heavy cream. Heat the soup gently over low heat until warmed through. Do not let it boil after adding the dairy.
  9. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until melted and smooth. Then, stir in the 1/2 cup of sour cream until fully incorporated.
  10. Taste and adjust salt and pepper if needed. Ladle the soup into bowls. Top each serving with the reserved crispy bacon, extra shredded cheddar cheese, sour cream, and fresh chives.

Notes

  • For a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the dairy.
  • If you prefer a smoother texture without an immersion blender, carefully transfer about 2 cups of the soup to a standard blender, blend until smooth, and return it to the pot.
  • You can substitute vegetable broth for chicken broth to make this soup vegetarian, omitting the bacon topping.

Nutrition

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