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Rich Loaded Baked Potato Soup

A close-up of a creamy bowl of Loaded Baked Potato Soup garnished with bacon bits, shredded cheddar, sour cream, and chives.
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Make a creamy, thick soup that tastes like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works on the stovetop, in a slow cooker, or in an Instant Pot.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 4 slices bacon, cooked and crumbled
  • 1 medium yellow onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup all-purpose flour (omit for gluten free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. If using the stovetop method, heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
  3. Add diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. For a creamier texture, mash some of the potatoes against the side of the pot or use an immersion blender for a few pulses.
  5. Reduce heat to low. Stir in heavy cream, milk, salt, and pepper. Heat through, but do not boil.
  6. Remove the pot from the heat. Whisk in the sour cream until fully incorporated. To prevent curdling, ensure the soup is not boiling when adding dairy.
  7. Stir in the shredded cheddar cheese until melted and smooth.
  8. Stir in half of the crumbled bacon.
  9. Ladle the soup into bowls. Top each serving with remaining bacon, extra sour cream, and fresh chives.

Notes

  • For the slow cooker: Combine onion, broth, potatoes, salt, and pepper in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Before serving, mix flour with a little cold milk to make a slurry, stir into the soup, and cook for 15 minutes until thickened. Stir in cream, sour cream, and cheese off the heat.
  • For the Instant Pot: Sauté onion in the pot. Add potatoes, broth, salt, and pepper. Cook on High Pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in cream, sour cream, and cheese off the heat. Thicken with a flour/milk slurry if needed.
  • Russet potatoes give a starchier, thicker soup; Yukon Golds provide a slightly richer, buttery flavor.
  • To freeze: Cool the soup completely. Do not add the sour cream or cheddar cheese before freezing. Thaw overnight in the refrigerator, reheat gently, then stir in the sour cream and cheese.

Nutrition

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