Loaded Baked Potato Soup (Printable)

Tender baked potatoes, crispy bacon, and sharp cheddar come together in a rich, creamy broth for ultimate comfort.

# What You'll 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 Steps:

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 Tips:

01 -
  • It tastes like someone who actually cares made it, but honestly takes barely an hour from start to finish.
  • The bacon fat does something magical here that butter alone never could, creating layers of flavor that sneak up on you.
  • You can make a huge batch and freeze half without guilt, knowing you're giving yourself an easy win later.
02 -
  • Never add sour cream to a boiling pot or it will split and look curdled. That low heat at the end is there for a reason and worth respecting.
  • If your soup seems too thick after it cools, thin it with a splash of milk or broth when you reheat it. Potatoes naturally thicken as everything sits.
03 -
  • Cook your bacon in the pot you'll make soup in. It saves dishes and lets the broth pick up all that rendered flavor from the start.
  • Smoked paprika is doing most of the heavy lifting here. Use good quality stuff because you taste it directly, and it's what makes people ask for your recipe.
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