Loaded Baked Potato Soup

There's nothing quite like the comforting embrace of a loaded baked potato transformed into a velvety soup. This recipe captures all the beloved flavors of the classic baked potato—tender russet potatoes, smoky bacon, sharp cheddar cheese, and tangy sour cream—swirled together in a rich, creamy broth. Perfect for chilly evenings or when you need serious comfort food, this soup brings the diner experience right to your kitchen.

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The secret to this soup's incredible depth of flavor starts with properly baked russet potatoes, which develop a fluffy, sweet interior that absorbs the creamy broth beautifully. The bacon fat adds a smoky foundation, while the combination of whole milk and heavy cream creates the perfect luxurious consistency without overwhelming the palate.

Ingredients

• Potatoes: 4 large russet potatoes, scrubbed
• Dairy: 1 cup sour cream, 1 ½ cups shredded sharp cheddar cheese, 1 cup whole milk, 1 cup heavy cream
• Meats: 6 slices bacon
• Vegetables & Aromatics: 1 small yellow onion, finely diced, 2 cloves garlic, minced
• Broth & Seasonings: 4 cups low-sodium chicken broth, 2 tbsp unsalted butter, ½ tsp smoked paprika, Salt and freshly ground black pepper, to taste
• Garnish: 2 green onions, thinly sliced, Additional shredded cheddar, for serving, Additional sour cream, for serving

Instructions

Step 1:

Preheat oven to 400°F (200°C). 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.

Step 2:

Meanwhile, cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.

Step 3:

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.

Step 4:

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.

Step 5:

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).

Step 6:

Taste and adjust seasoning.

Step 7:

Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

Zusatztipps für die Zubereitung

For extra richness, blend a portion of the soup for a creamier texture before adding the toppings. Be careful not to let the soup boil after adding the dairy products, as this can cause separation. The smoked paprika adds a subtle depth that complements the bacon beautifully—don't skip it!

Varianten und Anpassungen

Substitute Greek yogurt for sour cream for a lighter option with more protein. Try adding a pinch of cayenne for a spicy kick that cuts through the richness. For a vegetarian version, use vegetable broth and skip the bacon, adding smoked salt instead to maintain that smoky flavor profile.

Serviervorschläge

Pair this hearty soup with a crisp lager or a light, oaked Chardonnay to balance the creamy richness. Serve with crusty bread or garlic knots for soaking up every last drop. For a complete meal, add a simple green salad with a tangy vinaigrette on the side.

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This Loaded Baked Potato Soup is more than just a meal—it's comfort in a bowl. Whether you're feeding a hungry family on a weeknight or hosting a casual gathering with friends, this recipe delivers the satisfying, hearty flavors everyone craves. The combination of textures—from creamy broth to tender potato chunks to crispy bacon—makes each spoonful an experience worth savoring.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days in advance. Store in the refrigerator and reheat gently over low heat, adding a splash of milk if needed. Add toppings just before serving for best texture.

→ How do I get a thicker consistency?

For a thicker soup, use a potato masher to break up more potato chunks during simmering, or blend 1-2 cups of the soup before adding cream and cheese. The natural starch from russet potatoes creates excellent body.

→ Can I use raw potatoes instead of baked?

You can use raw potatoes diced into small cubes and simmer them directly in the broth for 15-20 minutes until tender. However, baked potatoes provide a deeper, more concentrated flavor that's worth the extra step.

→ What can I substitute for bacon?

For a smoky alternative without pork, use smoked paprika, liquid smoke, or turkey bacon. Vegetarians can omit bacon entirely and add extra smoked paprika or diced smoked vegetables for depth.

→ How do I store leftovers?

Store cooled soup in an airtight container for up to 4 days. The soup may thicken in the refrigerator—thin with milk or broth when reheating. Freezing is not recommended as dairy can separate.

→ Can I make this lighter?

Substitute Greek yogurt for sour cream, use half-and-half instead of heavy cream, and reduce cheese to 1 cup. Turkey bacon or simply omitting bacon also reduces calories significantly.