Save My kitchen filled with potato steam one October afternoon when I decided loaded baked potato soup needed to happen immediately. There's something about the smell of bacon crisping in a pot that makes everything feel like comfort, and I found myself standing there with a wooden spoon, thinking this soup could solve almost any bad day. The potatoes had been baking while I caught up with an old friend over coffee, and by the time they came out golden and tender, I knew exactly what I was making for dinner that night.
I made this soup for my neighbor who'd just moved in, and she showed up at my door the next week with her own pot of it, saying she'd tweaked my version with extra garlic. Watching someone take your recipe and make it theirs is one of those quiet kitchen victories that stays with you.
Ingredients
- 4 large russet potatoes, scrubbed: Russets are starchy and break down slightly in the broth, which is exactly what you want for that creamy texture without actually adding cream to the whole pot. Baking them whole keeps them from getting waterlogged.
- 6 slices bacon: Don't skip this or try to use bacon bits from a jar. Real bacon rendered in your pot creates fat that carries flavor in a way nothing else can.
- 2 tbsp unsalted butter: Unsalted matters here because you're controlling the salt yourself, and you want that sweet, clean butter flavor to shine through.
- 1 small yellow onion, finely diced: Yellow onions caramelize slightly and turn sweet, which balances the sharp cheddar beautifully.
- 2 cloves garlic, minced: Two cloves is restrained but right. You want garlic as a whisper, not a shout.
- 4 cups low-sodium chicken broth: Low-sodium gives you room to season properly instead of fighting saltiness from the start.
- 1 cup whole milk and 1 cup heavy cream: This combo prevents the soup from being too heavy while still delivering richness. Whole milk keeps it honest.
- 1.5 cups shredded sharp cheddar cheese: Sharp cheddar has personality. Mild cheddar disappears in hot liquid like it was never there.
- 1 cup sour cream: Add this at the end off heat so it stays silky. Hot soup can make sour cream separate and weep.
- ½ tsp smoked paprika: This is your secret weapon, adding depth that makes people ask what spice you used.
- Salt, pepper, green onions, and extra cheddar for serving: These final touches let everyone customize their bowl and feel like they helped create it.
Instructions
- Get your potatoes baking:
- Set your oven to 400°F and scrub those potatoes while it preheats. Pierce them with a fork so they don't burst, arrange them on a baking sheet, and let them bake for 45 to 60 minutes until they yield completely to a fork. This is the only part that takes real time, so start here and let the oven do its thing.
- Render the bacon:
- While potatoes bake, lay bacon strips in your large pot over medium heat and listen for that sizzle. Cook until every piece is golden and crispy, about 8 to 10 minutes, then lift them out onto a paper towel and crumble them into rough pieces once they cool just slightly.
- Build your flavor base:
- Leave about 2 tablespoons of bacon fat in the pot and add butter. When it foams, add your diced onion and let it turn translucent and sweet, stirring occasionally, about 3 to 4 minutes. Add minced garlic and cook for just 1 more minute until raw garlic smell turns into something aromatic.
- Add the broth and potatoes:
- Pour in your chicken broth and bring it to a gentle simmer. Cut your cooled baked potatoes into half-inch chunks and add them to the pot along with smoked paprika, salt, and pepper. Let this simmer for about 10 minutes, then take your wooden spoon and break up some of the potato chunks against the side of the pot to thicken the broth naturally.
- Create the creamy finish:
- Reduce heat to low and stir in the milk and heavy cream slowly, letting them warm through without boiling. Add your shredded cheddar cheese in handfuls, stirring until every bit melts into the soup completely and it turns silky. Then stir in the sour cream gently along with about half of your crumbled bacon, being careful to keep the temperature low so nothing breaks or separates.
- Taste and adjust:
- This is non-negotiable. Taste what you've made, and if it needs more salt, pepper, or that smoky paprika flavor, add it now while you still have time to fix it.
- Serve with generous toppings:
- Ladle the soup into bowls and let people pile on extra cheddar, the remaining crispy bacon, fresh green onions, and a dollop of sour cream on top so every spoonful becomes a little different from the last.
Save There's a moment when you're standing over the pot, watching the cheese melt into the broth and turning it into something that smells like a steakhouse decided to become comfort food, where you know you've done something right. That's the moment this soup stops being a collection of ingredients and becomes something that makes people feel seen.
When to Bake Your Potatoes
You can bake your potatoes ahead of time, even the day before, and store them in the fridge. When you're ready to make soup, they'll cook down even faster because they're already tender. Some people peel them before refrigerating, and some peel them while still warm so the skin comes off easier. Either way works, just know that warm potatoes are genuinely easier to handle.
Making It Thicker or Thinner
If you want a chowder-thick version, blend about a third of the soup using an immersion blender right before adding the sour cream. The blended potatoes will thicken everything while the remaining chunks give you texture. If it ends up too thick, thin it gently with more broth or milk, remembering that leftovers thicken further as they sit.
Variations and Flavor Swaps
I've made this soup different ways depending on what was in my fridge and what mood I was in. Sometimes it's a springboard for creativity, and sometimes it's perfect as written. The smoked paprika is there for depth, but if you want heat instead, a pinch of cayenne pepper will change the whole character. Greek yogurt works in place of sour cream if you want something lighter, and fresh herbs like chives or even a little rosemary added at the end give it a different personality.
- Try adding crispy Brussels sprout chips on top instead of green onions for something unexpected.
- Stir in some sharp white cheddar instead of orange cheddar for a flavor that feels slightly more refined.
- A splash of hot sauce or Worcestershire stirred in right before serving adds complexity without tasting like a different soup.
Save This soup belongs on tables in October when the weather turns, but honestly it shows up whenever someone needs something warm and honest. Make it once and you'll find yourself making it again.
Recipe Q&A
- → Can I prepare this soup ahead of time?
Yes, you can bake the potatoes and cook the bacon up to one day ahead. Store them separately in the refrigerator. When ready to serve, prepare the soup as directed and add the dairy components just before serving to maintain the best texture and flavor.
- → What type of potatoes work best?
Russet potatoes are ideal because they have a higher starch content, which helps create a naturally thicker broth. Yukon gold potatoes also work well if you prefer a slightly waxy texture and richer flavor.
- → How do I make this soup creamier?
Blend a portion of the finished soup using an immersion blender for a smoother, more luxurious texture. Alternatively, increase the heavy cream slightly or add more sour cream to taste for extra indulgence.
- → Is this suitable for a gluten-free diet?
Yes, this soup is naturally gluten-free if you use certified gluten-free chicken broth and verify that your cheese and other ingredients don't contain hidden gluten. Always check product labels to be certain.
- → Can I substitute the sour cream?
Greek yogurt works wonderfully as a lighter alternative to sour cream and adds tangy flavor. You can also use crème fraîche for a more elegant touch, though it will slightly increase richness.
- → What's the best way to reheat leftovers?
Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of milk or broth to restore the desired consistency. Avoid boiling, which can break down the cream and affect flavor. Microwave reheating is not recommended for best results.