Loaded Baked Potato Soup (Printable)

Creamy soup featuring baked potato chunks, crispy bacon, sharp cheddar, and sour cream in a savory broth.

# What You Need:

→ 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

→ Meats

06 - 6 slices bacon

→ Vegetables & Aromatics

07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Broth & Seasonings

09 - 4 cups low-sodium chicken broth
10 - 2 tbsp unsalted butter
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 green onions, thinly sliced
14 - Additional shredded cheddar, for serving
15 - Additional sour cream, for serving

# How-To:

01 - Preheat oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45–60 minutes until tender. Cool slightly, then peel and cut into ½-inch chunks.
02 - Cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.
03 - In the same pot, add butter and diced onion. Sauté until onion is translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in chicken broth, bring to a simmer. Add potato chunks, smoked paprika, salt, and pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon for a thicker texture.
05 - Reduce heat to low. Stir in milk, heavy cream, and 1 cup cheddar cheese until melted and smooth. Add sour cream and half the crumbled bacon, stirring to combine. Heat gently (do not boil).
06 - Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

# Expert Advice:

01 -
  • It tastes like the inside of a loaded baked potato, but you can eat it with a spoon and feel twice as cozy.
  • The bacon fat becomes the base of the soup, so nothing goes to waste and everything tastes richer.
  • You can make it as chunky or as creamy as you want, depending on how much you mash the potatoes.
  • Leftovers get even thicker and more flavorful the next day, almost like a chowder.
02 -
  • Do not let the soup boil once you add the sour cream or it will curdle and look grainy instead of smooth.
  • If you want it thicker, mash more of the potatoes as they simmer, or if you want it thinner, add a splash more broth or milk.
  • Taste before serving because bacon and broth vary in saltiness, and you might not need to add any extra salt at all.
03 -
  • Bake extra potatoes and keep them in the fridge so you can make this soup on a whim without waiting an hour for them to cook.
  • Use a potato masher right in the pot if you want a thicker, chowder like texture without pulling out a blender.
  • Always add the sour cream off the heat and stir it in gently to keep the soup silky and prevent curdling.
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