Loaded Baked Potato Soup
A rich and comforting loaded baked potato soup made with fluffy Russet potatoes, smoky bacon, sharp cheddar cheese, and a creamy dairy blend. This easy potato soup recipe delivers the classic flavors of a fully loaded baked potato in a warm, velvety bowl.
Equipment
- 1 Large heavy-bottomed Dutch oven
- 1 Sharp chef’s knife
- 1 Potato masher,
- 1 - Wooden spoon
- 1 Slotted spoon
- 1 Measuring cups and spoons
- 1 Cheese grater
- 1 Paper towel-lined plate
Ingredients
Soup Base
- 6 large Russet potatoes baked until tender and insides scooped out
- 8 ounces thick-cut applewood smoked bacon chopped
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- ⅓ cup all-purpose flour
- 4 cups warm chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper
Toppings
- Reserved crispy bacon pieces
- Extra shredded sharp cheddar cheese
- Sliced green onions
- Sour cream optional
Instructions
Cook the Bacon
- Add chopped bacon to a large Dutch oven over medium heat. Cook until deeply browned and crisp, allowing the fat to slowly render.
- Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot.
- Note: Look for small foamy bubbles as the bacon renders. Avoid burning the browned bits at the bottom of the pan because they add flavor but can turn bitter if scorched.
Make the Flavor Base
- Add diced onion to the bacon grease and cook until softened and translucent, about 3–4 minutes. Add minced garlic and cook until fragrant.
- Sprinkle flour over the mixture and stir constantly for about 2 minutes to create a smooth roux.
- Note: If the flour absorbs the fat and becomes a dry paste, stir in 1 teaspoon of butter to loosen it before adding liquids.
Build the Potato Soup Base
- Slowly pour in warm chicken broth while whisking continuously. Add whole milk and continue stirring until smooth.
- Bring the mixture to a gentle simmer. Add the baked Russet potato flesh and use a potato masher directly in the pot to break down some potatoes while leaving small chunks for texture.
- Note: Do not use a blender or food processor. Over-processing releases excess starch and can make the soup gummy.
Add Dairy and Cheese
- Reduce heat to low. Stir in heavy cream and sour cream until fully combined.
- Add shredded sharp cheddar cheese one handful at a time, stirring until melted before adding more.
- Note: Never allow the soup to boil after adding cheese. High heat can cause the dairy proteins to separate and create a grainy or greasy texture.
Finish and Serve
- Season with salt and black pepper. Ladle the soup into bowls and top with crispy bacon, extra cheddar cheese, green onions, and additional sour cream if desired.
- Note: For the best flavor, allow the soup to rest for a few minutes before serving so the flavors fully settle.
Notes
Baking Russet potatoes instead of boiling them creates a richer potato flavor and naturally thicker texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of milk or broth if needed.
This soup is not recommended for freezing because dairy-based soups can separate after thawing.