Loaded Baked Potato Soup (Printable)

A rich, comforting soup featuring tender baked potato chunks, crispy bacon, sharp cheddar, and tangy sour cream.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Dairy

02 - 1 cup sour cream
03 - 1.5 cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Meats

07 - 6 slices bacon

→ Vegetables and Aromatics

08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, thinly sliced

→ Broth and Seasonings

11 - 4 cups low-sodium chicken broth
12 - 0.5 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45 to 60 minutes until tender. Cool slightly, then peel and cut into 0.5-inch chunks.
02 - Cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.
03 - In the same pot, add butter and diced onion. Sauté until onion is translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in chicken broth and bring to a simmer. Add potato chunks, smoked paprika, salt, and pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon for a thicker texture.
05 - Reduce heat to low. Stir in milk, heavy cream, and 1 cup cheddar cheese until melted and smooth. Add sour cream and half the crumbled bacon, stirring to combine. Heat gently without boiling.
06 - Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

# Helpful Tips:

01 -
  • It tastes exactly like a fully loaded baked potato, but you can eat it with a spoon and feel fancy doing it.
  • The bacon fat adds a smoky depth that store-bought soups just can't touch.
  • You can make it as chunky or creamy as you like depending on how much you mash the potatoes.
  • Leftovers somehow taste even better the next day after all the flavors have had time to become friends.
02 -
  • Never let the soup boil once you add the dairy or it will curdle and turn grainy, keep it on low heat and stir gently.
  • Baking the potatoes instead of boiling them concentrates their flavor and keeps them from turning into mush in the soup.
  • Save some of the bacon and cheese for garnish or people will be sadly spooning up plain bowls while you wonder where all the toppings went.
03 -
  • Use a potato masher to crush some of the chunks right in the pot for an ultra-thick, restaurant-style texture.
  • Fry extra bacon and keep it in a jar, you'll thank yourself when you're garnishing bowls and everyone wants more.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and doesn't have that weird coating that can make the soup grainy.
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