Description
A thick, velvety soup that tastes like a loaded baked potato, made with russet potatoes, cream cheese, and sour cream for a rich texture without heavy cream. It’s a forgiving, budget-friendly comfort meal ready in about 45 minutes.
Ingredients
Scale
- 3 large russet potatoes (about 1.5 lbs / 680g), peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 2 tablespoons butter
- 8 oz full-fat brick cream cheese, cubed
- 1 cup full-fat sour cream
- 6–8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 2 cups sharp cheddar cheese, shredded
- 4–5 green onions, sliced
- Salt and black pepper to taste
Instructions
- Prep ingredients: Dice potatoes, onion, and garlic. Cook bacon until crispy, crumble, and set aside.
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes and chicken broth to the pot. Ensure liquid covers potatoes by about an inch.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
- Remove from heat slightly and mash about half to two-thirds of the potatoes directly in the pot to thicken the soup naturally.
- Reduce heat to low. Add cubed cream cheese and stir constantly until completely melted and smooth.
- Remove pot from heat entirely. Stir in sour cream until incorporated.
- Gradually add shredded cheddar cheese, stirring until melted and smooth using residual heat.
- Stir in half of the crumbled bacon. Taste and add salt and pepper as needed.
- Ladle into bowls and top with remaining bacon, extra cheddar, green onions, and a dollop of sour cream.
Notes
For best results, use full-fat brick cream cheese and shred your own cheddar to prevent clumping. Always remove the pot from heat before adding sour cream and cheese to prevent separation. The soup thickens significantly in the fridge; add a splash of broth or milk when reheating. This recipe does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 850
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
Keywords: loaded baked potato soup, creamy potato soup, comfort food, easy dinner, family friendly, budget friendly, meal prep