Loaded Baked Potato Soup (Print Version)

A rich bowl featuring tender baked potatoes, smoky bacon, sharp cheddar, and creamy savory broth.

# Components:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Dairy

02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Meats

07 - 6 slices bacon

→ Vegetables & Aromatics

08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, thinly sliced (for garnish)

→ Broth & Seasonings

11 - 4 cups low-sodium chicken broth
12 - ½ teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Additional shredded cheddar cheese, for serving
15 - Additional sour cream, for serving

# Directions:

01 - Preheat the oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45 to 60 minutes until tender. Allow to cool slightly, then peel and cut into ½-inch pieces.
02 - In a large pot over medium heat, cook bacon until crispy. Remove bacon, crumble, and reserve. Discard all but 2 tablespoons of the bacon fat.
03 - Add butter and diced onion to the pot with the reserved bacon fat. Sauté until translucent, approximately 3 to 4 minutes. Stir in minced garlic and cook for an additional minute.
04 - Pour in chicken broth and bring to a simmer. Add the potato chunks, smoked paprika, salt, and pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon to thicken the broth.
05 - Reduce heat to low. Stir in whole milk, heavy cream, and 1 cup of shredded cheddar cheese until blended and smooth. Fold in sour cream and half of the crumbled bacon. Heat gently without boiling.
06 - Taste and adjust seasoning as needed. Ladle soup into serving bowls and top with remaining cheddar cheese, reserved bacon, green onions, and a dollop of sour cream.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than you'd expect, perfect for weeknight dinners when you crave something special.
  • The crispy bacon, sharp cheddar, and sour cream swirl hit all the comfort food notes without feeling heavy or overdone.
  • You can have it on the table in under an hour, with most of that time being the potatoes baking while you handle everything else.
02 -
  • Never let the soup boil after you've added the sour cream; gentle heat is non-negotiable or the dairy will separate and the texture suffers.
  • Baking the potatoes instead of boiling them keeps them from becoming waterlogged, and they'll hold their shape better in the final soup.
  • The smoked paprika is subtle but essential—it adds a whisper of depth that makes people wonder what your secret ingredient is.
03 -
  • If the soup breaks or looks curdled after adding sour cream, remove it from heat immediately and whisk in a splash of cold milk to bring it back together.
  • Make this soup up to the point of adding sour cream, then cool and refrigerate it for up to two days—finish it gently on the stove when you're ready to serve.
  • Double the batch and freeze half in an airtight container for up to three months, though I find it never makes it that long.
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