Loaded Baked Potato Soup (Printable View)

Creamy comfort soup with potatoes, bacon, cheddar, and sour cream. A hearty bowl of pure satisfaction.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Dairy

02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream

→ Meats

06 - 6 slices bacon

→ Vegetables & Aromatics

07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Broth & Seasonings

09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons unsalted butter
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 green onions, thinly sliced
14 - Additional shredded cheddar cheese, for serving
15 - Additional sour cream, for serving

# How To Make It:

01 - Preheat oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45–60 minutes until tender. Cool slightly, then peel and cut into ½-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 - Add butter and diced onion to the same pot. Sauté until onion is translucent, about 3–4 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 as needed. Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

# Expert Tips:

01 -
  • It tastes like the best loaded baked potato you have ever had, but in a bowl you can cradle with both hands.
  • Every spoonful has crispy bacon, melty cheese, and creamy potato all at once, no fork required.
  • It comes together in under an hour, but people will think you spent all day on it.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Do not let the soup boil after you add the dairy or it can break and turn grainy.
  • Breaking up some of the potatoes while they simmer is the secret to a thick, creamy texture without using flour or cornstarch.
  • Taste before serving because bacon and broth vary in saltiness, and you want to get it just right.
03 -
  • Use the bacon fat to sauté your onions, it adds a smoky depth you cannot get any other way.
  • Shred your own cheese instead of buying pre shredded because it melts smoother and does not clump.
  • Let the potatoes cool slightly before chopping so they hold their shape better and do not turn to mush.
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