Loaded Baked Potato Soup
Serves 4–6 · Prep: 15 minutes · Cook: 1 hour 15 minutes · Total: about 1 hour 30 minutes
This is the kind of soup that feels like a baked potato got turned into dinner: creamy, savory, a little smoky from the bacon, and finished with enough cheddar and green onion to make it feel like something you ordered at a casual restaurant on a cold day.
Ingredients
Soup
- 4 large russet potatoes
- 6 slices bacon
- 3 tablespoons butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Toppings
- Extra shredded cheddar
- Chopped crispy bacon
- Sliced green onions
- Sour cream (optional)
Instructions
- 1
Bake the potatoes
Heat the oven to 425°F. Scrub the potatoes, pierce them with a fork, and bake for 50–60 minutes, until tender. Let them cool slightly, then peel if desired and roughly mash the potato flesh. Leave some small chunks for texture.
- 2
Cook the bacon
Cook the bacon in a large pot until crisp. Transfer it to a paper towel-lined plate, then chop it for topping. Leave about 1 tablespoon of bacon fat in the pot.
- 3
Soften the onion
Add the butter and onion to the pot. Cook over medium heat for 5–6 minutes, until softened. Add the garlic and cook for another 30 seconds.
- 4
Make the roux
Sprinkle in the flour and stir for 1–2 minutes to make a light roux. Slowly whisk in the chicken broth, then add the milk and cream. Bring to a gentle simmer.
- 5
Add the potatoes
Add the mashed baked potatoes, salt, pepper, and smoked paprika. Simmer for 10–15 minutes, stirring often, until the soup thickens.
- 6
Blend for texture
For a smoother restaurant-style texture like the photo, blend part of the soup with an immersion blender. Leave some potato pieces intact.
- 7
Finish with sour cream and cheddar
Turn the heat to low. Stir in the sour cream and cheddar until melted and creamy. Taste and adjust salt.
- 8
Serve
Ladle into bowls and top with cheddar, bacon, and sliced green onions.
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