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Easy Creamy Loaded Potato Soup

Close-up of a bowl of creamy potato soup recipe garnished generously with crispy bacon bits and fresh chopped chives.
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Make a thick, creamy potato soup loaded with bacon and cheddar cheese on the stovetop.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium 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 milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon, for topping
  • 2 tablespoons chopped fresh chives, for topping

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth until smooth.
  5. Add diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until potatoes are tender.
  6. Use a potato masher to partially mash the potatoes directly in the pot, leaving some chunks for texture.
  7. Stir in milk and heavy cream. Heat through gently, but do not boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and the soup is creamy.
  9. Ladle the soup into bowls. Top each serving with crumbled bacon and fresh chives.

Notes

  • For a thicker soup, mash more of the potatoes.
  • Shred your own cheese for the best melting results.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though the flavor profile will change.

Nutrition

Find it online: https://whiskdaily.com/potato-soup-recipe/