Loaded Baked Potato Soup (Print View)

Creamy soup filled with baked potato, cheddar, crispy bacon, and chives—a hearty dish for comfort seekers.

# Components:

→ Root Vegetables

01 - 4 large russet potatoes (approximately 1.5 kg), scrubbed clean

→ Dairy

02 - 4 cups whole milk
03 - 1 cup heavy cream
04 - 1 cup shredded sharp cheddar cheese, plus extra for topping
05 - 1/2 cup sour cream, plus extra for garnish

→ Meats

06 - 6 slices bacon

→ Vegetables & Aromatics

07 - 1 medium yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 scallions or chives, thinly sliced for garnish

→ Pantry Staples

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons cornstarch (or gluten-free flour)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Pierce the scrubbed potatoes thoroughly with a fork. Place them on a baking sheet and roast until tender, approximately 50-60 minutes. Allow them to cool slightly, then peel and roughly chop.
02 - While potatoes are roasting, cook the bacon in a large soup pot over medium heat until crisp. Transfer cooked bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon. Reserve 1 tablespoon of bacon fat in the pot, discarding the excess.
03 - Add the butter to the reserved bacon fat in the soup pot. Sauté the finely chopped onion over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Whisk in the cornstarch (or gluten-free flour) and cook for 1 minute. Gradually incorporate the milk and heavy cream, scraping the bottom of the pot to loosen any browned bits.
05 - Add the chopped baked potatoes, salt, black pepper, and optional smoked paprika to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken.
06 - Using a potato masher or an immersion blender, partially mash some of the potatoes directly in the soup to achieve a thicker consistency while retaining some potato chunks for texture. Stir in the shredded cheddar cheese until fully melted, followed by the sour cream.
07 - Adjust seasoning as necessary. Ladle the hot soup into individual bowls. Garnish generously with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and a sprinkle of freshly sliced scallions or chives.

# Expert Advice:

01 -
  • Ready in just one hour from start to finish
  • Uses simple ingredients most home cooks already have
  • Satisfies even the heartiest appetites with its rich, creamy texture
  • Easily customizable with your favorite baked potato toppings
02 -
  • This soup thickens considerably as it cools
  • Each bowl delivers complete protein thanks to the combination of dairy and potatoes
  • The recipe easily doubles for larger gatherings or meal prep
03 -
  • Always bake the potatoes rather than boiling them. Baking concentrates the potato flavor and prevents the soup from becoming watery.
  • For the silkiest texture, shred your own cheese from a block rather than using pre-shredded varieties which contain anti-caking agents.
  • Add the sour cream off the heat to prevent it from curdling.

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