Save This loaded baked potato soup brings together everything you crave in a classic baked potato—creamy potatoes, crispy bacon, sharp cheddar, and a swirl of sour cream. It is my go-to recipe when I am craving comfort food that is rich, filling, and easy to put together even on a busy weeknight.
I first whipped this up during a chilly autumn weekend when my kids were playing outside in the leaves. Now it is their number one request anytime there is a nip in the air. The rich, cheesy broth and crispy bacon topping make this a menu favorite for our family movie nights.
Ingredients
- Russet potatoes: They break down into a creamy texture and lend that classic potato flavor. Look for potatoes that are firm and free of sprouts
- Yellow onion: Adds sweetness and depth to every spoonful. Choose a heavy onion with tight skin
- Garlic: Brings aromatic warmth to the base
- Unsalted butter: Provides richness and helps sauté the veggies. Pick butter that is pale and sweet-smelling
- All-purpose flour: This thickens the soup to a luscious, silky finish. A gluten-free blend works just as well if you need to avoid gluten
- Whole milk: Delivers creaminess you cannot get from lower fat varieties. Fresh and cold is best
- Chicken or vegetable broth: Infuses savory flavor. Go for a low-sodium style if you like to control salt
- Sour cream: The tangy swirl balances all the richness. Choose full-fat for extra creaminess or swap for Greek yogurt for lighter
- Shredded sharp cheddar cheese: Melts into delicious strings throughout the soup. Choose sharp for bold flavor and grate fresh for best results
- Bacon: Provides crunch and smoky goodness. Look for thick-cut bacon for more flavor
- Chopped fresh chives: Offer color and a mild onion bite. Fresh is always best
- Kosher salt and freshly ground black pepper: Let you adjust the seasoning to perfection
- Smoked paprika: Optional, but adds subtle smokiness that mimics fire-roasted potatoes
Instructions
- Prep and Bake the Potatoes:
- Wash and scrub your russet potatoes thoroughly. Pierce them all over with a fork to prevent bursting in the oven. Place them directly on the oven rack and bake at 200 degrees Celsius or 400 degrees Fahrenheit for 45 to 60 minutes until the skins are papery and the potatoes are completely tender when poked. Remove and let them cool just enough to handle before peeling and giving them a rough mash or cube. This step gives your soup that unmistakable baked potato essence
- Cook the Bacon:
- While the potatoes are still in the oven, grab a large soup pot and add your bacon slices. Set over medium heat. Let the bacon render and sizzle until the edges brown and crisp up fully. This usually takes about 8 to 10 minutes, depending on thickness. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate for later. Pour out the excess fat except for about one tablespoon. That flavor stays behind for the next steps
- Sauté the Aromatics:
- Toss the butter into your pot, letting it melt together with the reserved bacon fat. Add your chopped onion and give it time over medium heat to soften and go translucent stirring occasionally. After about five minutes, add the minced garlic and keep stirring for another full minute until fragrant. The kitchen will smell amazing
- Build the Roux:
- Sprinkle in the flour, stirring constantly to combine with the butter and aromatics. Cook this mixture for a solid two minutes. You want to see it bubble gently and start to lose its raw, floury scent while it thickens slightly. This is the secret to that velvety soup texture
- Add Milk and Broth Gradually:
- Begin whisking in the milk and broth a little at a time. Creating a smooth base is key so be patient and whisk as you pour. Bring the heat up to a gentle simmer. Watch for tiny bubbles but avoid a boil so the soup does not scorch
- Incorporate the Potatoes:
- Add your baked potato pieces right into the simmering soup. Stir and let everything meld for about ten minutes. If you want a super creamy soup, use a masher to break up more potatoes. If you want chunky bites, just stir gently
- Finish with Creamy Additions:
- Lower the heat before adding the sour cream, sharp cheddar cheese, salt, pepper, and smoked paprika if you like a mild smoky note. Stir slowly as the cheese melts and the soup thickens. Give it a quick taste and adjust seasoning to your liking
- Garnish and Serve:
- Ladle the steaming soup into bowls. Top each with a generous sprinkle of reserved crispy bacon, extra cheddar cheese, and a handful of fresh chives. The toppings bring every spoonful to life
Save Every time I reach for sharp cheddar it takes me back to my grandma's kitchen. She always said that using the sharpest cheese you can find means the soup will never taste flat. My all-time favorite bowl was one she served on a snowy day after sledding—warm hands wrapped around the bowl, laughter filling the kitchen.
Storage Tips
Let the soup cool to room temperature before transferring to airtight containers. It will keep well in the fridge for three or four days. If freezing, store without toppings to avoid sogginess and use within two months. Thaw overnight and rewarm gently, adding a splash of milk if needed to recover the silkiness.
Ingredient Substitutions
Greek yogurt is a great stand-in for sour cream, especially when you want to lighten things up. If you are not using bacon, I suggest a little extra smoked paprika and a touch more cheese helps keep things savory. A gluten-free baking blend ensures everyone at the table can enjoy this soup.
Serving Suggestions
Serve in big bowls with extra cheddar and chives for garnish. Garlic bread or a crusty baguette make perfect sidekicks for dipping. I love pairing this soup with a crisp green salad dressed in tangy vinaigrette to balance the richness.
Cultural and Seasonal Context
Loaded baked potato soup borrows inspiration from the all-American baked potato bar. You will find it everywhere from cozy diners to autumn festivals. It is truly at its best during winter and early spring when potatoes are in season and hearty meals hit the spot.
Seasonal Adaptations
Swap in leeks for onion when they are in season Add a handful of fresh spinach to sneak in greens Try smoked gouda for a different cheesy twist
Success Stories
Readers often tell me this is the first soup they made their picky eater fall for. One mom wrote to say her teen now requests it instead of takeout pizza. At family potlucks it always disappears first so I recommend making a double batch if you have hungry guests.
Freezer Meal Conversion
Cook and cool the soup fully then portion into freezer-safe containers. Leave toppings off until ready to serve for best texture and color. I like grabbing a container for a quick, homey lunch when time is tight—just heat and add your garnishes.
Save A warm bowl of loaded baked potato soup brings comfort to any season. One spoonful and you'll understand why it is always the first to disappear at our family table.
Recipe FAQ Section
- → How can I make this dish vegetarian?
Omit the bacon and use vegetable broth. Smoked paprika adds a hint of savory depth as a substitute for bacon flavor.
- → Can I lighten the soup?
Swap sour cream for Greek yogurt or use reduced-fat cheese to decrease richness while maintaining a creamy texture.
- → How do I achieve a chunkier texture?
Cubing the baked potatoes instead of mashing yields a heartier, chunkier soup. Adjust mashing to preference.
- → Is gluten-free preparation possible?
Yes, substitute all-purpose flour with a gluten-free blend and verify all labelled ingredients for cross-contamination.
- → What are suitable wine pairings?
A lightly oaked Chardonnay or crisp lager pairs well, complementing the creamy texture and smoky bacon notes.
- → Which toppings enhance the soup?
Extra cheddar, crispy bacon pieces, fresh chives, and a dollop of sour cream add flavor and color to each bowl.