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The Ultimate Creamy Loaded Potato Soup (Restaurant-Style Copycat)

Close-up of a rich potato soup recipe topped generously with shredded cheddar, bacon bits, sour cream, and green onions.
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Make this rich, creamy potato soup that tastes just like your favorite restaurant version. It is hearty, comforting, and loaded with bacon and cheddar cheese for a satisfying family dinner.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth)
  • 4 medium 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, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 8 slices bacon, cooked and crumbled
  • 2 green onions, sliced, for garnish

Instructions

  1. 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.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  5. Add the diced potatoes, salt, pepper, and thyme. Return the soup to a simmer, then reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture. Alternatively, carefully transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
  7. Stir in the whole milk and heavy cream. Heat gently over low heat, but do not boil.
  8. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until fully melted and the soup is cheesy. Stir in the 1/2 cup of sour cream until combined.
  9. Taste and adjust salt and pepper as needed.
  10. Ladle the hearty winter soup into bowls. Top each serving with crumbled bacon, extra cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For a quicker version, use pre-cooked bacon bits.
  • If you prefer a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the dairy.
  • This recipe works well in a slow cooker; combine all ingredients except dairy and toppings, cook on low for 6-8 hours, then stir in dairy and cheese before serving.

Nutrition

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