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Copycat Loaded Baked Potato Soup

A creamy bowl of Loaded Baked Potato Soup topped generously with shredded cheddar cheese, crispy bacon bits, and fresh chives.
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Make this creamy potato soup that tastes just like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works well on the stovetop, in the slow cooker, or in the Instant Pot.

Ingredients

Scale
  • 4 slices bacon, cooked and crumbled
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet or Yukon Gold potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup sour cream, room temperature
  • 2 tablespoons fresh chives, chopped for garnish

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the butter to the pot with the bacon grease. Melt over medium heat. Add the chopped onion and celery and cook until soft, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Use an immersion blender to partially blend the soup until you reach your desired thickness. For a thicker soup, mash some potatoes against the side of the pot with a spoon.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through, but do not boil.
  7. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until melted and smooth.
  8. To prevent curdling, temper the sour cream: In a separate bowl, mix the room temperature sour cream with about 1 cup of the hot soup base. Stir well, then slowly pour this mixture back into the main pot while stirring constantly.
  9. Serve the creamy potato soup hot, topped with crumbled bacon, extra cheese, and fresh chives.

Notes

  • For the best texture, use room temperature sour cream when adding it to the hot soup base to prevent curdling.
  • If you prefer a gluten free potato soup, substitute the all-purpose flour with 3 tablespoons of cornstarch mixed with 1/4 cup cold water, added after the broth and before the potatoes.
  • To reheat, warm gently on the stovetop over low heat. Add a splash of milk or cream if the soup thickens too much upon cooling.
  • This soup freezes well without the toppings. Thaw overnight in the refrigerator and reheat slowly on the stove, adding dairy as needed.

Nutrition

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