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Creamy Loaded Baked Potato Soup: Best Easy Recipe

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A rich, thick, and comforting soup made with a mix of waxy and starchy potatoes, crispy bacon, and sharp cheddar. This easy weeknight meal delivers restaurant-quality texture and flavor without complicated techniques.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 2 medium yellow onions, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 pounds potatoes (mix of Yukon Gold and Russet), peeled or unpeeled and cut into 1/2-inch cubes
  • 1 cup heavy cream
  • 1 pound thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • Sour cream, for serving
  • Salt and black pepper, to taste

Instructions

  1. Prepare potatoes by peeling (optional) and cutting into 1/2-inch cubes. Soak in cold water to rinse off excess starch, then drain.
  2. Heat butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  4. Sprinkle flour over the onions and butter. Whisk constantly for about 2 minutes to create a light golden roux, ensuring the raw flour taste is cooked out.
  5. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Add the diced potatoes.
  6. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for about 15 minutes until potatoes are fork-tender.
  7. Mash about two-thirds of the potatoes directly in the pot with a potato masher to thicken the soup naturally, leaving some chunks for texture.
  8. Stir in heavy cream and simmer for another 5 minutes to meld flavors. Season with salt and pepper (keep in mind toppings are salty).
  9. Turn off the heat. Stir in half of the shredded cheddar cheese until melted.
  10. Ladle soup into bowls. Top with remaining cheese, crispy bacon bits, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For a gluten-free option, swap all-purpose flour with a gluten-free 1-to-1 baking flour or use a cornstarch slurry. To make it vegetarian, use vegetable broth and omit bacon (add smoked paprika for flavor). If the soup is too thick, add more broth; if too thin, simmer longer or mash more potatoes. Remove pot from heat before adding cheese to prevent graininess.

Nutrition

Keywords: potato soup, baked potato soup, creamy soup, comfort food, bacon soup, cheddar soup, easy dinner, winter soup, heavy cream soup, roux-based soup

Find it online: https://lindabake.com/creamy-loaded-baked-potato-soup-best-easy-recipe/