Save There's something about a bowl of loaded baked potato soup that stops you mid-conversation, fork suspended. I discovered this version on a Thursday night when the kitchen felt cold despite the stove being on full blast, and I had bacon, potatoes, and cream calling to me from the fridge. The soup came together almost accidentally, each ingredient finding its place like they'd been waiting for this moment. By the time I ladled it into bowls, my kitchen smelled like a steakhouse, and suddenly the evening didn't feel quite so ordinary anymore.
I made this for my neighbors on a random Sunday, thinking it'd be a casual potluck contribution. Instead, one of them came back over asking for the recipe before they'd even finished their bowl, and their kid requested it for their birthday dinner. That's when I realized loaded baked potato soup isn't just sustenance—it's the kind of dish that makes people feel genuinely looked after.
Ingredients
- 4 large russet potatoes: Buy ones that feel dense and heavy for their size; they'll stay creamy rather than falling apart.
- 6 slices bacon: Save that rendered fat—it's liquid gold for flavoring everything that comes next.
- 1 small yellow onion, finely diced: The smaller you dice, the more it melts into the broth and disappears like magic.
- 2 cloves garlic, minced: This is your secret depth; don't skip it even though you can barely taste it directly.
- 4 cups low-sodium chicken broth: Low-sodium lets you control the final seasoning instead of fighting salt you didn't add.
- 2 tbsp unsalted butter: This multiplies the richness of the bacon fat without overwhelming it.
- 1 cup whole milk and 1 cup heavy cream: The combination keeps things creamy but not heavy; all cream would be too much.
- 1½ cups shredded sharp cheddar cheese: Sharp means it won't disappear into blandness; mild cheddar leaves you wondering where the flavor went.
- 1 cup sour cream: Add this off heat so it doesn't separate into grainy bits that ruin the whole thing.
- ½ tsp smoked paprika, salt, and pepper: Smoked paprika gives you a campfire note without any actual smokiness.
- 2 green onions and extra cheese for serving: These aren't extras—they're the contrast that makes each spoonful interesting.
Instructions
- Get those potatoes golden and tender:
- Preheat your oven to 400°F and bake your scrubbed potatoes for 45 to 60 minutes until they yield completely to a fork. While they cool just enough to handle, move on to the bacon—you're building flavor layers here, and the bacon fat is your foundation.
- Turn bacon into your starting point:
- Cook your bacon slices in a large pot until they're genuinely crispy, then pull them out and crumble them when they're cool enough to touch. Leave about 2 tablespoons of that precious fat behind; it's your seasoning base and you don't want to waste it.
- Build the aromatics on bacon fat:
- Toss in your butter and diced onion into that same pot, letting the onion turn translucent and soft over medium heat, which takes about 3 to 4 minutes. Add your minced garlic for just 1 more minute—this is when your kitchen starts to smell absolutely irresistible.
- Let the broth settle everything:
- Pour in your chicken broth and bring the whole thing to a gentle simmer, then add your cooled potato chunks along with the smoked paprika, salt, and pepper. Simmer for about 10 minutes while you deliberately break up some of the potato pieces with a spoon—you want some chunks for texture but also some breakdown for creaminess.
- Bring in the dairy without scrambling it:
- Turn down the heat to low and stir in your milk, heavy cream, and sharp cheddar, letting everything melt together into something silky. Now add your sour cream and half the bacon, stirring gently and keeping the heat low so nothing seizes up or boils.
- Taste before serving:
- Adjust your seasoning now while you can still fix it, then ladle the soup into waiting bowls.
- Crown each bowl:
- Top with the remaining cheese, bacon, green onions, and a fresh dollop of sour cream—these aren't toppings so much as flavor reminders for each spoonful.
Save One winter evening, a friend showed up at my door right as I was finishing this soup, and she stayed for three hours just talking in my kitchen over bowls. We weren't celebrating anything or marking any occasion, just two people eating something that made conversation feel easier. That's when I understood this soup wasn't really about the potatoes or cheese—it was about the permission to slow down.
Making It Richer or Lighter
If you want the soup to feel more luxurious, scoop out about a cup of it once it's completely done and blend it smooth in a blender, then stir it back in—suddenly everything tastes creamier without adding anything. For a lighter version that still tastes indulgent, Greek yogurt can swap in for the sour cream and still give you that tangy edge, though the richness shifts slightly. Some people swear by adding a splash of white wine once the broth is in, letting it simmer for two minutes; it brightens everything without making the soup taste winey.
Why Baked Potatoes Matter Here
You might wonder why we're baking potatoes instead of just boiling them, and the answer is texture and flavor—baked potatoes are drier and sturdier, so they don't turn into mush when they hit the hot broth. They also develop a slightly deeper taste from the dry oven heat. Boiled potatoes would give you soup that's more gluey and less satisfying, even if you've got all the other ingredients exactly right.
Serving and Pairing
This soup feels best in a wide, shallow bowl where you can really see all the toppings and where the broth cools just fast enough to eat immediately. A crusty bread for dipping isn't traditional but absolutely works, and if you're thinking drinks, a crisp lager cuts through the richness perfectly, or a light oaked Chardonnay if you're leaning fancy.
- Make a double batch and freeze half in containers for the evenings when you need comfort food but no effort.
- The soup actually improves overnight as the flavors meld, so don't hesitate to make it the day before serving.
- If it thickens too much when reheating, just stir in a splash of milk or broth to bring it back to soup consistency.
Save This soup reminds me that the best meals are usually the unplanned ones, the ones you make because you have good ingredients and thirty minutes to think about nothing but flavor. Keep it in your back pocket for the days when everyone needs something warm.
Kitchen Help
- → What type of potatoes are best for this dish?
Russet potatoes are ideal due to their starchy texture, which breaks down nicely to thicken the soup while retaining some chunks for texture.
- → Can I substitute bacon in this preparation?
Yes, turkey bacon or smoked sausage can be used for a different flavor profile, keeping a smoky, savory element.
- → How can I make the soup thicker?
Gently mashing some of the potato chunks during simmering helps thicken the broth naturally without additional thickeners.
- → Is it possible to prepare a lighter version?
Using Greek yogurt instead of sour cream and reducing the cream quantity can lighten the soup without sacrificing creaminess.
- → What garnishes enhance the final dish?
Additional shredded cheddar, crumbled bacon, thinly sliced green onions, and a dollop of tangy sour cream complement the flavors beautifully.