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Easy Creamy Loaded Potato Soup with Bacon and Cheddar

Close-up of a creamy potato soup recipe topped generously with shredded cheddar cheese, bacon bits, and fresh chives.
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Make this thick, creamy potato soup on the stovetop. This recipe delivers the comfort of a baked potato in a bowl, loaded with bacon, cheese, and chives.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 4 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 smoked paprika
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup fresh chives, chopped, for topping

Instructions

  1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and smoked paprika.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired thickness. Leave some chunks for texture.
  7. Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is fully melted and the soup is creamy. Do not boil the soup after adding the dairy.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls. Top each serving generously with crumbled bacon, extra cheddar cheese, and fresh chives.

Notes

  • For a richer flavor, use half chicken broth and half vegetable broth.
  • If you prefer a completely smooth soup, blend all the potatoes until creamy before adding the dairy ingredients.
  • You can substitute half-and-half for heavy cream, but the soup will be slightly thinner.

Nutrition

Find it online: https://cookingbymia.com/easy-creamy-loaded-potato-soup-recipe/