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The Best Easy, Creamy Loaded Potato Soup Recipe

Close-up of a creamy bowl of amazing potato soup recipe topped with bacon, cheddar, sour cream, and chives.
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Make this simple, hearty potato soup that tastes like your favorite baked potato, loaded with cheese and bacon. It is a perfect comfort food dinner.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth)
  • 4 large 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
  • 4 slices bacon, cooked and crumbled (for topping)
  • 2 tablespoons chopped green onions (for topping)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer 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 creaminess. You can leave some chunks for texture.
  6. Stir in the whole milk and heavy cream. Return the pot to low heat and warm through, but do not let it boil.
  7. Remove the pot from the heat again. Stir in the 1 cup of shredded cheddar cheese until fully melted and the soup is smooth. Then, stir in the 1/2 cup of sour cream until combined. Taste and adjust salt and pepper if needed.
  8. Ladle the creamy potato soup into bowls. Top each serving generously with extra shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and chopped green onions.

Notes

  • For a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the milk and cream.
  • If you prefer a smoother texture without an immersion blender, transfer about 2 cups of the soup (potatoes and liquid) to a regular blender, blend until smooth, and stir back into the pot.
  • This soup is excellent made in a slow cooker. Sauté the onions and garlic first, then combine everything except the dairy and toppings in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk, cream, cheese, and sour cream at the end and let it warm through before serving.

Nutrition

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