Save to Pinterest My kitchen smelled like a diner on a slow Sunday morning the day I finally nailed this soup. I had been tinkering with versions for weeks, but something always felt off until I stopped overthinking it and just let the bacon fat do its job. The sound of sizzling pork and the sight of those golden potato chunks bobbing in cream told me I was finally there. I called my neighbor over to taste it, and she asked for the recipe before her bowl was even half empty. That is when I knew this one was a keeper.
I made this for a winter potluck once, and it disappeared so fast I barely got a second bowl for myself. My friend Sarah stood by the pot with a ladle, refusing to move until she scraped the last cheesy bit from the bottom. She told me later that her kids begged her to make it at home, and she texted me at midnight asking if she could use Yukon Golds instead of russets. I told her yes, but russets give you that fluffy, starchy bite that makes the soup feel like comfort in a spoon.
Ingredients
- 4 large russet potatoes, scrubbed: Russets break down just enough to thicken the broth naturally while keeping some chunks intact for texture.
- 6 slices bacon: The rendered fat is your flavor base, and the crispy bits on top are non negotiable.
- 1 small yellow onion, finely diced: It melts into the background but adds a sweet, savory backbone you would miss if it were gone.
- 2 cloves garlic, minced: Just a minute in the pot is enough to wake up everything without overpowering the cream.
- 4 cups low sodium chicken broth: Low sodium lets you control the salt, especially once the bacon and cheese join the party.
- 2 tbsp unsalted butter: It helps the onions soften and adds a silky richness to the base.
- 1 cup whole milk: Whole milk keeps it creamy without being too heavy, balancing the cream perfectly.
- 1 cup heavy cream: This is what makes the soup velvety and luxurious, coating your spoon like a hug.
- 1 cup sour cream: It adds tang that cuts through the richness and makes every bite feel balanced.
- 1 ½ cups shredded sharp cheddar cheese: Sharp cheddar melts beautifully and brings that classic loaded potato flavor.
- ½ tsp smoked paprika: A whisper of smoke that makes people ask what your secret ingredient is.
- Salt and freshly ground black pepper, to taste: Season in layers, tasting as you go, because every batch is a little different.
- 2 green onions, thinly sliced: Fresh, bright, and the perfect color contrast on top.
- Additional shredded cheddar, for serving: More cheese is always the right answer.
- Additional sour cream, for serving: A cold dollop on hot soup is a little moment of joy.
Instructions
- Bake the potatoes:
- Preheat your oven to 400°F (200°C), pierce each potato a few times with a fork, and bake them on a sheet for 45 to 60 minutes until they give when you squeeze them gently. Let them cool just enough to handle, then peel and chop them into half inch chunks.
- Cook the bacon:
- In a large pot over medium heat, cook the bacon until it is crispy and the fat has rendered out. Remove the bacon, crumble it, and set it aside, leaving about 2 tablespoons of fat in the pot.
- Sauté the aromatics:
- Add the butter and diced onion to the bacon fat and cook until the onion turns translucent, about 3 to 4 minutes. Stir in the garlic and let it cook for just a minute until fragrant.
- Build the broth:
- Pour in the chicken broth and bring it to a simmer, then add the potato chunks, smoked paprika, salt, and pepper. Let it simmer for 10 minutes, using a spoon to gently break up some of the potatoes so the soup thickens naturally.
- Add the dairy:
- Lower the heat and stir in the milk, heavy cream, and 1 cup of cheddar cheese, stirring until everything melts into a smooth, creamy base. Fold in the sour cream and half the crumbled bacon, heating gently without letting it boil.
- Taste and adjust:
- Give it a taste and add more salt or pepper if needed. This is your chance to make it exactly right.
- Serve and garnish:
- Ladle the soup into bowls and pile on the remaining cheddar, bacon, green onions, and a dollop of sour cream. Serve it hot and watch it disappear.
Save to Pinterest One cold night, I served this to my brother who never asks for recipes. He finished his bowl, stared at the pot, and asked if I minded if he had more. By the end of the night, he had eaten three bowls and texted me the next morning asking how to make it himself. That is when I realized this soup is more than just dinner, it is the thing that makes people slow down, sit at the table, and stay a little longer.
Make It Your Own
You can swap Greek yogurt for the sour cream if you want a lighter tang, or throw in a pinch of cayenne if you like a little heat sneaking up on you. I have made this with Yukon Golds when I ran out of russets, and it still tasted great, just a bit more buttery and less fluffy. Some people like to blend half the soup for an even creamier base, and honestly, that works beautifully if you are into that silky smooth texture.
Storing and Reheating
This soup keeps in the fridge for up to four days in an airtight container, and it reheats like a dream on the stovetop over low heat. Stir it gently and add a splash of milk or broth if it has thickened too much. I do not recommend freezing it because the dairy can separate, but if you must, freeze it before adding the sour cream and stir that in fresh when you reheat.
Serving Suggestions
I love serving this with crusty bread or garlic toast for dipping, and a simple green salad on the side to cut through the richness. A crisp lager or a lightly oaked Chardonnay pairs beautifully if you are pouring drinks. If you are feeding a crowd, set out extra toppings like jalapeños, chives, or crumbled crackers and let everyone build their own bowl.
- Top with crispy fried onions for extra crunch and a steakhouse vibe.
- Add a handful of frozen corn or peas in the last few minutes for a pop of sweetness.
- Serve it in bread bowls if you are feeling festive and want to make it a full meal.
Save to Pinterest This soup has become my go to for nights when I need something that feels like a warm blanket but does not take hours to pull off. I hope it finds a spot in your rotation too.
Ask About This Recipe
- → Can I use Yukon Gold potatoes instead of russet?
Yes, Yukon Gold potatoes work well and offer a creamier texture. They hold their shape slightly better than russets, so adjust breaking time accordingly for desired consistency.
- → How do I prevent the soup from curdling?
Keep the heat low after adding dairy products and avoid boiling. Tempering the sour cream by mixing it with a bit of warm broth before adding helps maintain smooth texture.
- → Can I make this soup ahead of time?
Absolutely. Prepare up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring frequently. You may need to add a splash of broth or milk to restore consistency.
- → What vegetarian substitutions can I use?
Replace bacon with smoked tempeh or coconut bacon for smoky flavor. Use vegetable broth instead of chicken broth. The soup remains hearty and satisfying without meat.
- → How can I thicken the soup if it's too thin?
Mash more potato chunks against the pot side, or blend 1-2 cups of soup and stir back in. Alternatively, make a slurry with 2 tablespoons cornstarch and cold milk.
- → Can I freeze loaded baked potato soup?
Freezing isn't ideal as dairy can separate upon thawing. If needed, freeze the base before adding cream and sour cream, then incorporate fresh dairy when reheating.