Loaded Baked Potato Soup

There's something about a bowl of loaded baked potato soup that makes a Tuesday night feel like the right decision. I was standing in my kitchen on a chilly October evening, staring at four russet potatoes and half a package of bacon, when it hit me—why not combine the best parts of a loaded baked potato into one warm, creamy bowl? The first attempt was pure comfort: crispy bacon, melted cheddar, sour cream swirled on top, all cradled in a broth that somehow tasted like home. Now it's become the soup I make when people need feeding, the kind that makes everyone ask for seconds.

I remember my neighbor stopping by during a particularly gray afternoon, and I had just finished a pot of this soup. She sat at my kitchen counter with a bowl warming her hands, and by the time she left she'd asked for the recipe three times. That's when I knew this one was special—it's the kind of soup that makes people linger.

Ingredients

• Russet potatoes (4 large): These starchy potatoes break down slightly when simmered, creating natural creaminess while still holding their shape in chunks.
• Bacon (6 slices): Cook it until the edges are almost charred; that extra crispness matters more than you'd think in every spoonful.
• Sharp cheddar cheese (1½ cups): Don't settle for mild—the sharpness cuts through the richness and keeps the soup from tasting one-note.
• Sour cream (1 cup): A portion goes into the soup base for tang, and extra swirled on top adds luxury without being heavy.
• Heavy cream and whole milk (1 cup each): This combination gives you richness without being overwhelming; use both rather than substituting one for the other.
• Chicken broth (4 cups): Quality matters here since it's your base; low-sodium lets you control the salt level.
• Yellow onion and garlic (1 small onion, 2 cloves): Sauté these together in bacon fat and butter until the kitchen smells impossible to resist.
• Smoked paprika (½ tsp): This small amount adds subtle depth without making the soup taste smoky; it's just enough to make people wonder what you did.
• Butter (2 tbsp): Use unsalted so you can taste what's actually happening in the pot.
• Green onions and extra toppings: These aren't just garnish—they're your finishing touch that makes each bowl feel intentional.

Instructions

Start with perfect baked potatoes:

Preheat your oven to 400°F, pierce four large russet potatoes with a fork all over, and lay them on a baking sheet. Bake for 45 to 60 minutes until they're tender enough to collapse slightly when pressed with a fork. While they cool just enough to handle, you've got time for everything else.

Render the bacon into liquid gold:

Cut six slices of bacon into 1-inch pieces and cook them in your large pot over medium heat, stirring occasionally, until the edges curl and brown and the fat renders into the bottom. This takes about 8 to 10 minutes, and you'll know you're close when your kitchen smells almost too good.

Build your aromatic base:

Remove the bacon with a slotted spoon and leave about 2 tablespoons of fat in the pot. Add 2 tablespoons of butter, then add 1 finely diced small yellow onion and let it soften and turn translucent, about 3 to 4 minutes. Add 2 minced garlic cloves and cook for just 1 more minute—any longer and garlic turns bitter.

Create the foundation:

Pour in 4 cups of chicken broth and bring it to a gentle simmer. Cut your cooled baked potatoes into roughly ½-inch chunks and add them to the pot along with ½ teaspoon smoked paprika, then season lightly with salt and pepper. Let it simmer for about 10 minutes, and as it cooks, use the back of your spoon to gently break apart some of the potato pieces—this releases starch and naturally thickens the broth.

Add the creamy richness:

Reduce the heat to low and add 1 cup whole milk, 1 cup heavy cream, and 1½ cups shredded sharp cheddar cheese, stirring constantly until the cheese melts completely and disappears into the soup. This should take a few minutes and the mixture will transform from broth into something luxurious.

Finish with sour cream and bacon:

Stir in 1 cup sour cream and half the crumbled bacon. Keep the heat low and stir gently—this is important because if the soup boils after adding sour cream it can separate. Taste and adjust salt and pepper to your liking.

Serve with intention:

Ladle the soup into bowls and top each one with the remaining crumbled bacon, extra shredded cheddar, a small handful of thinly sliced green onions, and a generous dollop of sour cream on top. Those toppings are part of the experience.

Save

There was a night when this soup became more than just dinner—my sister brought her newborn over on a snowy evening, exhausted from sleepless nights, and I had this warm, nourishing soup waiting. She cried a little between spoonfuls, and I realized that sometimes the most important thing food can do is show up exactly when someone needs to feel cared for.

The Magic of Baked Potatoes

Baking potatoes instead of boiling them changes everything about this soup. When you boil potatoes, they absorb water and become waterlogged, which dilutes their starch and flavor. Baking concentrates the potato's natural sweetness and keeps the starch where it belongs—in the soup, not dissolved away. I learned this the hard way by making the soup both ways back-to-back, and the baked potato version won by a landslide. The texture is also completely different: baked potatoes chunk cleanly without falling apart, while boiled ones tend to dissolve into the broth and lose their character.

Bacon Fat Is Your Secret Weapon

Every time I see someone discard bacon fat, I wince a little. That rendered fat is liquid flavor, and it's where the onion and garlic start their flavor journey. When you cook those aromatics in butter alone, they're fine, but when you use bacon fat along with butter, something shifts—the soup tastes like it has a secret. I've accidentally discovered that two tablespoons of bacon fat is the exact amount that adds richness without making the soup taste like you're eating bacon soup; it's a supporting player, not the headline.

Why Creamy Matters More Than Chunky

A good loaded baked potato soup needs texture variation, not just thick chunks in cream. That's why you gently break apart some of the potatoes as they simmer—it's the difference between a soup that feels lumpy and one that feels luxurious. The broken potatoes release starch, which thickens the broth naturally and makes each spoonful feel substantial without using flour or cornstarch. When the cream and cheese go in, that thickened broth becomes the foundation for something velvety. There's a sweet spot between chunky and smooth, and this recipe walks right down the middle.

• Gently break apart about one-third of the potatoes as they simmer for the best texture balance.
• If you want creamier results, you can use a blender on a portion of the soup before adding toppings.
• Save the prettiest potato chunks for the top of the bowl so people know what they're eating.

Save

This soup has quietly become the recipe I reach for when I want to feel like I've done something generous in the kitchen without spending all evening on it. There's nothing complicated here, just good ingredients treated with respect and a little time—which is really all comfort food has ever needed.

Recipe FAQ

→ How do I bake potatoes for the soup?

Preheat the oven to 400°F and bake whole potatoes for 45–60 minutes until tender. After cooling, peel and cut into chunks for best texture.

→ Can I make this soup gluten-free?

Yes, by ensuring the chicken broth and cheese are certified gluten-free, the soup remains safe for gluten-sensitive diets.

→ What adds smokiness to the soup?

Smoked paprika and crispy bacon provide subtle smoky flavors that enhance the savory profile of the soup.

→ How can I adjust the soup’s creaminess?

Blending a portion before adding the toppings creates a creamier texture, while adding milk and heavy cream enriches the broth smoothly.

→ What garnishes work best with this dish?

Additional shredded cheddar, crumbled crispy bacon, green onions, and a dollop of sour cream add layers of flavor and texture.

→ Is there a lighter alternative to sour cream?

Yes, substituting Greek yogurt delivers a tangy flavor with fewer calories and a lighter feel.