Loaded Baked Potato Soup (Print version)

Creamy soup with baked potatoes, bacon, cheddar, and sour cream. A comforting, savory classic that serves six.

# What you'll need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Dairy

02 - 1 cup sour cream
03 - 1 1/2 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 tbsp unsalted butter
11 - 1/2 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# Directions:

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 1/2-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 3-4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in chicken broth, 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 (do not boil).
06 - Taste and adjust seasoning as needed.
07 - 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've ever had, but in a bowl you can actually curl up with on the couch.
  • The texture is part chunky, part creamy, so every spoonful feels different and satisfying.
  • You can make it on a weeknight without any fancy skills or hard to find ingredients.
  • Leftovers somehow get even better the next day when all the flavors have melded together.
02 -
  • Don't let the soup boil after adding the sour cream or it will curdle and turn grainy instead of silky.
  • Mashing some of the potatoes while they simmer is what gives you that perfect creamy yet chunky texture without needing a blender.
  • Taste before you add extra salt because the bacon, cheese, and broth already contribute quite a bit.
03 -
  • Save the bacon fat in a jar in the fridge and use it to cook the onions next time for even deeper flavor.
  • If you're short on time, microwave the potatoes instead of baking them, they'll be just as tender in about 10 minutes.
  • Add the cheese off the heat and stir slowly so it melts evenly without clumping or getting stringy.
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