Loaded Baked Potato Soup

The wind was howling something fierce last February, rattling the windows until my housemate stuck a towel in the draft. We'd both come home frozen from our commute, cheeks still stinging from the cold. Something about that kind of weather demands food that feels like a warm blanket. I threw eight russets in the oven without much of a plan, just knowing we needed carbs and comfort. The smell of baking potatoes filled the whole house, promising something substantial.

My dad used to make something similar on snow days when school got cancelled. He'd let us stand on chairs to stir the pot, feeling very important in our flannel pajamas. Now whenever I make this, I think about how the best recipes are often the ones that evolve from whatever's in the fridge. My roommate hovered around the stove that night, asking if it was ready every five minutes. We ate it standing up at the counter, too hungry to bother with plates.

Ingredients

• 4 large russet potatoes: Russets have that fluffy interior that breaks down beautifully into the broth while still holding their shape enough for satisfying chunks
• 6 slices bacon: The smoky, salty fat becomes the foundation of the whole soup, so resist the urge to drain it all
• 1 small yellow onion: Finely diced so it practically disappears, leaving just a subtle sweetness behind
• 2 cloves garlic: Minced fine because nobody wants to bite into a raw garlic chunk in their creamy soup
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level, especially important with all the salty cheese and bacon
• 2 tbsp unsalted butter: Works with the bacon fat to sauté the aromatics and adds that restaurant-quality richness
• ½ tsp smoked paprika: This is the secret ingredient that makes people ask what's different about your version
• 1 cup whole milk: Whole milk gives body without making the soup overwhelmingly heavy
• 1 cup heavy cream: Just enough cream to make it luxurious without becoming a cream soup that coats your spoon
• 1 cup sour cream: Adds a tang that cuts through all the richness and brightens the whole bowl
• 1 ½ cups shredded sharp cheddar cheese: Sharp cheese means more flavor with less cheese, and shredding it yourself prevents that grainy texture
• Salt and freshly ground black pepper: Taste at the end because the bacon and cheese add quite a bit of salt already
• 2 green onions: Fresh green onion on top cuts through the heaviness and adds a pop of color

Instructions

Get those potatoes baking first:

Pierce each potato several times with a fork so steam can escape, then bake at 400°F for 45 to 60 minutes until a knife slides through easily. Let them cool just enough to handle, then peel and cut into half-inch chunks.

Cook your bacon until wonderfully crispy:

Fry the slices in your large soup pot over medium heat until they're as crisp as you like, then remove to drain on paper towels. Crumble them up but save two tablespoons of that precious bacon fat in the pot.

Build your flavor base:

Add the butter and diced onion to the bacon fat, sautéing for about 4 minutes until the onion turns translucent and soft. Toss in the garlic for just one minute more, taking care not to let it brown or it'll turn bitter.

Create the soup foundation:

Pour in the chicken broth and bring everything to a gentle simmer before adding your potato chunks, smoked paprika, salt, and pepper. Let it simmer for 10 minutes, using the back of your spoon to mash some potatoes against the side of the pot to thicken the broth naturally.

Transform it into creamy heaven:

Reduce the heat to low and stir in the milk, heavy cream, and one cup of cheddar until melted and completely smooth. Fold in the sour cream and half the crumbled bacon, keeping the heat gentle so nothing separates.

Season and taste:

This is crucial, give it a proper taste and adjust with more salt or pepper as needed. Remember the bacon and cheese are already salty, so go easy on adding more.

Load it up and serve:

Ladle the hot soup into bowls and pile on the remaining cheddar, the rest of the bacon, and those fresh green onions. A final dollop of sour cream on top makes it restaurant-worthy.

Save to Pins

Last winter, my neighbor texted at 9 PM asking what smelled so good. I sent over a jar, and she showed up at my door twenty minutes later with empty container in hand, demanding to know when I was making it again. We've started a little soup swap tradition now.

Making It Your Own

Once I made this with leftover baked potatoes from a cookout and it was arguably better than starting from scratch. The potatoes had already developed that roasted flavor that you cannot fake in the oven. Some people blend half the soup for an ultra-smooth texture, but I prefer keeping it rustic and chunky.

Pairings That Work

A crisp green salad with vinaigrette cuts through the richness perfectly. For drinks, a cold lager or buttery Chardonnay complements the smoky, creamy flavors without competing. This soup also freezes surprisingly well if you leave off the toppings and add them fresh when reheating.

Serving Suggestions

This soup has become my go-to for casual dinner parties because it feels indulgent but comes together largely hands-off. Set up a topping bar and let everyone load their own bowl. Something about building your own perfect bite makes people inexplicably happy.

• Warm your bowls in the oven for a few minutes so the soup stays hot longer
• Offer extra hot sauce on the side for those who like a kick
• Crusty bread is practically mandatory for sopping up every last drop

Save to Pins

Soup this hearty just makes people slow down and linger at the table a little longer. I think that might be the real reason I keep making it.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of milk if it thickens too much. Add fresh toppings just before serving.

→ How do I get the creamiest texture?

For extra richness, use an immersion blender to purée about one-third of the soup before adding the dairy. This creates a thicker base while keeping satisfying potato chunks throughout.

→ Can I freeze loaded baked potato soup?

Freezing isn't recommended as dairy can separate when thawed. If freezing, omit the cream, cheese, and sour cream. Add fresh dairy when reheating for best results.

→ What potatoes work best?

Russet potatoes are ideal for their fluffy texture and ability to hold shape. Yukon Golds work too but will create a slightly creamier soup. Avoid waxy red potatoes.

→ How can I make this lighter?

Substitute Greek yogurt for sour cream, use half-and-half instead of heavy cream, and reduce bacon to 3 slices. The soup will still be satisfying with fewer calories.