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Loaded baked potato soup topped with bacon, sour cream, cheese, and chives captures every flavor of a loaded baked potato. Rich and satisfying, this family-favorite soup is the ultimate cold-weather comfort.
In a large pot, melt the butter over medium heat. Add diced onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.
Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a smooth roux; do not let it brown.
Slowly pour in the chicken broth while whisking, ensuring no lumps form. Add peeled and diced russet potatoes and bring the mixture to a simmer over medium-high heat.
Reduce the heat to medium-low, cover, and cook until the potatoes are very tender, about 20-25 minutes.
Lightly mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir in milk, heavy cream, half the cheddar, half the crumbled bacon, and half the chives. Season with salt and pepper. Simmer gently for 5 more minutes to meld flavors.
Ladle soup into bowls and top with remaining cheddar cheese, the rest of the bacon, sour cream, and the leftover chopped chives. Serve hot.
