Loaded Baked Potato Soup: A Rich and Comforting Homemade Classic

Few dishes deliver warmth and comfort quite like a bowl of loaded baked potato soup. Inspired by the flavors of a fully loaded baked potato, this creamy soup combines tender potatoes, crispy bacon, melted cheddar cheese, and a touch of sour cream into a satisfying meal. It’s hearty enough to serve as a main course yet simple enough to prepare on a weeknight.

The secret to an exceptional loaded baked potato soup lies in building layers of flavor. Instead of simply boiling potatoes and mixing everything together, each ingredient contributes its own texture and richness. Crispy bacon adds a smoky crunch, sautéed onions provide sweetness, and sharp cheddar creates a velvety finish.

Whether you’re cooking for your family, preparing a cozy dinner on a chilly evening, or making a large batch for meal prep, this recipe is both reliable and delicious.

Ingredients

For the Soup

• 6 medium russet potatoes
• 8 slices bacon
• 2 tablespoons butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• ½ cup sour cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon dried thyme (optional)

For Garnishing

• Extra shredded cheddar cheese
• Crispy bacon pieces
• Chopped green onions or chives
• Additional sour cream
• Freshly ground black pepper

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C).

Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. Place them directly on the oven rack or on a baking sheet.

Bake for approximately 50 to 60 minutes, or until the potatoes are completely tender when pierced with a knife.

Allow them to cool slightly before peeling away most of the skins. Leave a little skin attached if you enjoy extra texture and a rustic appearance. Cut the potatoes into bite-sized chunks.

Step 2: Cook the Bacon

While the potatoes are baking, place the bacon in a large soup pot or Dutch oven over medium heat.

Cook until the bacon becomes crisp and golden brown.

Transfer the bacon to a paper towel-lined plate and reserve for later. Leave about two tablespoons of bacon fat in the pot, discarding any excess.

Once cooled, crumble or chop the bacon into small pieces.

Step 3: Sauté the Aromatics

Add the butter to the bacon fat.

Stir in the diced onion and cook for about 5 to 6 minutes until soft and translucent.

Add the minced garlic and cook for another minute, stirring continuously to prevent burning.

The onion and garlic form the flavorful base of the soup.

Step 4: Prepare the Roux

Sprinkle the flour evenly over the cooked onions.

Stir constantly for about 2 minutes until the flour is fully incorporated and lightly cooked. This removes the raw flour taste while creating a thickening base.

Gradually pour in the chicken broth while whisking continuously to avoid lumps.

Once smooth, slowly add the milk and heavy cream.

Continue stirring until the mixture begins to gently simmer and thicken.

Step 5: Add the Potatoes

Add the baked potato chunks to the soup.

Using a potato masher, gently mash some of the potatoes while leaving plenty of chunks intact.

This creates the ideal balance between a creamy soup and hearty texture.

Season with salt, black pepper, smoked paprika, and thyme if desired.

Allow the soup to simmer gently for 10 to 15 minutes, stirring occasionally.

Step 6: Stir in the Cheese

Reduce the heat to low.

Gradually add the shredded cheddar cheese one handful at a time, stirring continuously until each addition has completely melted.

Adding the cheese slowly prevents clumping and produces a silky, smooth consistency.

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