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The Ultimate Creamy Loaded Potato Soup (Stovetop Comfort Food)

A hearty bowl of creamy potato soup topped with bacon bits, sour cream, and green onions.
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This recipe creates a rich, thick, and creamy potato soup that tastes like a fully loaded baked potato. Made easily on the stovetop, it delivers deep comfort flavor with bacon, cheese, and sour cream.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced (about 1/2 inch pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus more for topping
  • 4 green onions, sliced (for garnish)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the onion mixture. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until smooth, leaving plenty of potato chunks for texture. Alternatively, scoop out about 3 cups of the soup mixture, blend until smooth, and return it to the pot. This step creates the thick potato soup base.
  6. Stir in the 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 shredded cheddar cheese until fully melted and the soup is cheesy. Then, stir in the 1/2 cup of sour cream until incorporated.
  8. Taste and adjust salt and pepper if needed. Serve your creamy potato soup hot, topped with the reserved crumbled bacon, sliced green onions, and an extra dollop of sour cream.

Notes

  • For an even richer texture, substitute half of the milk with half-and-half or use all heavy cream.
  • If you prefer a smoother soup, blend all the potatoes until completely smooth before adding the dairy.
  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-potato-soup-recipe/