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Creamy Loaded Baked Potato Soup (Stovetop, Slow Cooker, Instant Pot)

A hearty bowl of Loaded Baked Potato Soup topped generously with sour cream, crispy bacon bits, shredded cheddar, and fresh chives.
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Make a rich, creamy potato soup that tastes just like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works on the stovetop, in the slow cooker, or in the Instant Pot.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour (omit for gluten free)
  • 1 cup milk (whole milk recommended)
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup fresh chives, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  2. Pour in the chicken broth, add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  3. If using the stovetop method, create a slurry by whisking the flour into the milk in a small bowl. Slowly whisk this slurry into the simmering soup. Cook, stirring constantly, until the soup thickens slightly, about 3 to 5 minutes.
  4. Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is smooth. Do not boil the soup after adding dairy.
  5. Stir in the crumbled bacon and 1/2 cup of sour cream until combined. Taste and adjust seasoning if needed.
  6. For the slow cooker method: Combine broth, potatoes, onion, celery, salt, and pepper in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Before serving, stir in the flour/milk slurry, cream, cheese, bacon, and sour cream off the heat.
  7. For the Instant Pot method: Sauté the onion and celery using the Sauté function. Add broth, potatoes, salt, and pepper. Cook on High Pressure for 5 minutes, followed by a natural pressure release for 10 minutes, then quick release. Stir in the slurry, cream, cheese, bacon, and sour cream off the heat.
  8. Serve immediately with your favorite toppings.

Notes

  • For the creamiest texture and to prevent curdling, always remove the soup from the direct heat source before stirring in the sour cream and cheese.
  • Russet potatoes break down more easily, creating a thicker soup base, while Yukon Gold potatoes hold their shape better. Use Russets for a silkier texture.
  • This soup freezes well without the toppings. Cool completely, then store in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much.
  • Set up a gameday soup bar with toppings like extra shredded cheddar, sour cream, green onions, and crispy fried onions.

Nutrition

Find it online: https://kitchenican.com/loaded-baked-potato-soup-recipe/