PrintThe Ultimate Easy & Creamy Loaded Potato Soup (Stovetop)
Make this rich and creamy loaded potato soup on the stovetop. This simple recipe delivers the satisfying flavor of a baked potato in a thick, comforting bowl, perfect for a quick, cozy dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 pounds Russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream, plus more for topping
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme.
- 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.
- Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired thickness, leaving some potato chunks for texture. Alternatively, scoop out about 2 cups of soup, blend until smooth, and return it to the pot.
- Stir in the milk and heavy cream. Return the pot to low heat and warm through, but do not boil.
- Remove from heat. Stir in the cheddar cheese until fully melted and the soup is creamy. Stir in the 1/2 cup of sour cream.
- Ladle the soup into bowls. Top each serving with crumbled bacon, a dollop of sour cream, and sliced green onions.
Notes
- For a thicker soup, mash more of the cooked potatoes against the side of the pot.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 85