Loaded Baked Potato Soup (Printer-friendly)

Creamy soup featuring baked potato chunks, crispy bacon, sharp cheddar cheese, and tangy sour cream in savory broth.

# Ingredient List:

→ 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 tbsp unsalted butter
11 - ½ 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

# How-To Steps:

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 - 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 Advice:

01 -
  • It tastes exactly like a loaded baked potato, but you can eat it with a spoon and feel fancy.
  • You get to use bacon fat as the base, which makes everything taste better without any extra effort.
  • Leftovers actually get thicker and more flavorful the next day, so making extra is never a mistake.
02 -
  • Do not let the soup boil after adding the sour cream or it will curdle and look grainy instead of creamy.
  • Mashing some of the potatoes while they simmer is the trick to getting that thick, stewy texture without adding flour or cornstarch.
  • If your soup feels too thick the next day, just stir in a splash of milk or broth when reheating.
03 -
  • Use a potato masher directly in the pot for a few quick pulses if you want a thicker, chowder-like consistency without blending.
  • Grate your own cheddar from a block instead of using pre-shredded, it melts smoother and tastes sharper.
  • Reserve a little bacon fat in a jar, you can drizzle it over the top of each bowl for an extra punch of flavor.
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