Loaded Baked Potato Soup

This hearty loaded baked potato soup transforms America's favorite steakhouse side into a comforting, spoonable meal. Each velvety spoonful delivers the familiar flavors of a perfectly baked potato topped with all the fixings—crispy bacon, melted cheddar, cool sour cream, and fresh chives.

I first created this recipe during a particularly brutal Midwest winter when my family needed serious comfort food. The moment my teenager declared it "better than a restaurant," I knew this would become our Sunday night tradition throughout the cold months.

Ingredients

• Russet potatoes: form the foundation of this soup with their fluffy texture and classic baked potato flavor
• Whole milk and heavy cream: create the luxurious base that makes this soup so satisfying
• Sharp cheddar cheese: adds that distinctive tangy richness that pairs perfectly with potatoes
• Bacon: provides the smoky, savory element that elevates this soup from good to unforgettable
• Yellow onion and garlic: build a flavor foundation that adds depth and complexity
• Sour cream: stirred in at the end adds tanginess and creaminess without making the soup too heavy
• Cornstarch: helps thicken the soup to the perfect consistency without creating a flour taste
• Smoked paprika: offers a subtle smoky note that complements the bacon beautifully
• Fresh chives or scallions: brighten the finished soup with color and a mild onion flavor

Instructions

Bake the Potatoes:

Start by preheating your oven to 400°F. Thoroughly scrub your russet potatoes under cold water to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during baking. Place them directly on the oven rack or on a baking sheet and bake for 50 to 60 minutes until they yield easily when squeezed with an oven mitt. The skin should be crispy and the interior completely tender. Allow them to cool just enough to handle before peeling and chopping into rough chunks.

Prepare the Bacon:

While the potatoes bake, place a large heavy-bottomed soup pot over medium heat. Arrange the bacon slices in a single layer and cook until they reach your desired crispness, about 8 to 10 minutes, turning occasionally. Transfer the crispy bacon to a paper towel-lined plate to drain and cool. Once cooled, crumble it into bite-sized pieces. Pour off most of the bacon fat from the pot, leaving about a tablespoon behind to sauté the vegetables.

Sauté the Aromatics:

Add the butter to the reserved bacon fat in the pot over medium heat. Once melted, add the finely chopped yellow onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and cook for just one minute more, stirring constantly to prevent burning. The kitchen should now be filled with an irresistible aroma that forms the flavor foundation of your soup.

Create the Base:

Sprinkle the cornstarch over the sautéed aromatics and stir constantly for a full minute to cook out the raw taste. This creates a roux-like mixture that will help thicken your soup. Now gradually pour in the milk and cream, whisking continuously to prevent lumps from forming. Make sure to scrape the bottom of the pot to incorporate any browned bits from the bacon and aromatics these contain concentrated flavor that will enrich your soup.

Add Potatoes and Seasonings:

Add the chopped baked potatoes to the pot along with the salt, pepper, and smoked paprika. Bring the mixture to a gentle simmer, being careful not not to let it boil vigorously which can cause the dairy to separate. Simmer for 10 to 15 minutes, stirring occasionally to prevent sticking. This allows the potatoes to further soften and the flavors to meld beautifully.

Texture Development:

Using a potato masher or immersion blender, partially mash some of the potatoes directly in the pot. The key is to leave plenty of potato chunks for texture while creating enough creaminess to give the soup body. If using an immersion blender, use short pulses and be careful not ot over-blend. The perfect loaded baked potato soup has a variety of textures from smooth to chunky.

Finish with Cheese and Sour Cream:

Reduce the heat to low and add the shredded cheddar cheese, stirring until completely melted and incorporated. Next, stir in the sour cream until fully blended. Taste and adjust the seasonings, adding mmore salt or pepper if needed. The soup should be rich, creamy, and full of flavor with the perfect balance of tanginess from the sour cream and sharpness from the cheddar.

Serve and Garnish:

Ladle the hot soup into bowls and top generously with the reserved crumbled bacon, additional shredded cheddar cheese, sliced chives or scallions, and a dollop of sour cream. These garnishes not only add visual appeal but provide contrasting temperatures, textures, and flavors that make each bite interesting and delicious. Serve immediately while hot.

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My secret ingredient is actually the smoked paprika, which most people mistake for extra bacon flavor. My grandmother taught me this trick years ago when making her potato chowder, insisting that a quarter teaspoon transforms the entire pot without anyone being able to identify exactly why it tastes so good.

Storage and Reheating

This loaded potato soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The soup will thicken significantly when chilled, so when reheating, add a splash of milk or cream to restore its silky consistency. Warm it gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Alternatively, microwave individual portions at 50% power, stirring every 30 seconds until heated through.

For best results, store the soup base separately from the garnishes. Fresh toppings like bacon, extra cheese, and chives should be added just before serving to maintain their texture and flavor.

Ingredient Substitutions

This recipe welcomes adaptations based on dietary needs or what you have on hand. For a lighter version, substitute half and half for the heavy cream or use evaporated milk for creaminess with less fat. Yukon gold potatoes can replace russets for a buttery flavor and smoother texture, though the soup will be slightly less starchy.

Plant-based eaters can enjoy this soup by using olive oil instead of bacon fat, vegetable broth in place of some of the milk, and dairy-free alternatives for the milk, cream, cheese, and sour cream. Smoked salt or liquid smoke can provide the smoky flavor normally contributed by bacon.

Make-Ahead Tips

This soup is perfect for meal prep and actually improves in flavor after a day in the refrigerator. Prepare the soup through step 6, cooling and refrigerating before adding the cheese and sour cream. When ready to serve, gently reheat the soup, then complete steps 7 and 8. This method prevents the dairy from potentially separating during reheating.

For an impressive dinner party strategy, prepare the soup base and store garnishes separately. When guests arrive, simply reheat the soup, stir in the cheese and sour cream, and allow everyone to customize their bowls with the prepared toppings.

Serving Suggestions

Transform this hearty soup into a complete meal by pairing it with complementary sides. A crisp green salad with a light vinaigrette provides refreshing contrast to the rich soup. Buttery garlic bread or warm pretzel rolls make excellent dipping companions to soak up every last drop.

For a fun serving option, hollow out small round bread loaves to create edible bread bowls. Lightly toast the inside of the bread bowls in the oven before filling with hot soup for a restaurant-quality presentation that eliminates the need for washing soup bowls.

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These tips will help ensure your loaded baked potato soup is as delicious and satisfying as possible.

Recipe FAQ

→ How do you make the soup extra creamy?

To achieve extra creaminess, use whole milk and heavy cream, and mash a portion of the potatoes in the soup base. Incorporating sour cream and cheddar cheese also enriches the texture.

→ Can you prepare this ahead of time?

Yes, it can be made up to two days ahead. Store covered in the fridge and gently reheat on the stove, adding a splash of milk if needed to thin the consistency.

→ What toppings work well with this soup?

Classic toppings include crumbled bacon, extra shredded cheddar cheese, sliced chives or scallions, and a dollop of sour cream for added flavor and texture.

→ Is this dish suitable for gluten-free diets?

Yes, if you substitute cornstarch or gluten-free flour for thickening and use certified gluten-free products, it works for gluten-free diets.

→ Can you use different kinds of potatoes?

Russet potatoes are preferred for their texture, but Yukon Gold or other starchy varieties can be used. Avoid waxy potatoes, as they may not yield the same creaminess.

→ How can you make this lighter?

Use half-and-half or low-fat milk, swap turkey bacon for regular, and reduce cheese and sour cream amounts for a lighter version without losing flavor.