Loaded Baked Potato Soup (Printable version)

A rich, comforting soup with baked potato chunks, crispy bacon, sharp cheddar, and tangy sour cream in a creamy broth.

# What You'll Need:

→ Vegetables & Aromatics

01 - 4 large russet potatoes, scrubbed
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 green onions, thinly sliced

→ Meats

05 - 6 slices bacon

→ Dairy

06 - 1 cup sour cream
07 - 1 ½ cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter

→ Broth & Seasonings

11 - 4 cups low-sodium chicken broth
12 - ½ tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste

# Directions:

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 - Add butter and diced onion to the same pot. Sauté until translucent, about 3-4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in chicken broth and 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 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 without boiling.
06 - Taste and adjust seasoning. Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

# Expert Advice:

01 -
  • Its the equivalent of a loaded baked potato in spoon form, somehow even more satisfying
  • The texture hits that perfect sweet spot between chunky and creamy without any fancy equipment
  • Leftovers somehow taste better the next day, if you manage to have any
02 -
  • Never let the soup boil after adding the dairy or it will separate into an unappetizing, grainy mess
  • Shred your own cheese instead of buying pre-shredded, which contains anti-caking agents that prevent smooth melting
03 -
  • Bake the potatoes a day ahead if you want to cut down on weeknight prep time
  • Use an immersion blender briefly if you want some texture but not too many chunks
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