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Loaded Baked Potato Soup

A bowl of Loaded Baked Potato Soup topped with cheese, bacon bits, and chives.
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A rich and creamy soup that tastes like a loaded baked potato, complete with bacon, cheddar cheese, and chives. This recipe is perfect for a cozy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound bacon, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 4 pounds russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the pot.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth, add cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  4. Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
  5. Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring, until cheese is melted and soup is heated through. Do not boil.
  6. Stir in sour cream until combined.
  7. Serve hot, garnished with reserved bacon, extra cheddar cheese, and fresh chives.

Notes

  • For a thicker soup, you can mash some of the potatoes against the side of the pot with a spoon.
  • If you don’t have russet potatoes, Yukon Gold potatoes also work well.
  • To add sour cream without curdling, stir it in off the heat or at the very end of cooking.
  • This soup can be made ahead and reheated gently on the stovetop.
  • Leftover soup can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
  • Consider adding other toppings like green onions, a dollop of Greek yogurt, or even some crushed tortilla chips.
  • This recipe is naturally gluten-free if you use gluten-free chicken broth.
  • For a slow cooker version, cook bacon separately and set aside. Combine remaining ingredients (except cream, cheese, sour cream, chives) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream, cheese, and sour cream at the end.
  • For an Instant Pot version, sauté bacon, onion, and garlic. Add broth, potatoes, salt, and pepper. Cook on high pressure for 8 minutes, then natural release for 10 minutes. Stir in cream, cheese, and sour cream.

Nutrition

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