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Ultimate Loaded Baked Potato Soup Recipe

Ultimate Loaded Baked Potato Soup

A creamy, hearty potato soup made with bacon, russet potatoes, cheddar cheese, sour cream, and green onions. It delivers all the comfort of a loaded baked potato in a warm one-pot dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 8 slices Bacon, chopped
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
  • 4 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 4 cups Chicken broth
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 4 large Russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 cup Sour cream
  • 1 1/2 cups Shredded sharp cheddar cheese
  • 1/2 cup Green onions or chives, sliced
Optional Ingredients
  • 1/2 teaspoon Smoked paprika
  • As needed Extra sour cream

Method
 

Step-by-Step
  1. Cook the chopped bacon in a large Dutch oven or soup pot until crisp. Transfer it to a paper-towel-lined plate and leave about 2 tablespoons of bacon fat in the pot.
  2. Add the diced onion to the reserved bacon fat and cook for 4–5 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds.
  3. Add the butter and let it melt. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
  4. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream. Bring the mixture to a gentle simmer.
  5. Add the cubed potatoes, kosher salt, and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Mash some of the potatoes directly in the pot, leaving plenty of chunks for texture. A handheld immersion blender may be used briefly, but avoid blending the soup completely smooth.
  7. Reduce the heat to low and stir in the sour cream and shredded cheddar until smooth and melted. Do not boil the soup after adding the dairy.
  8. Taste and adjust the salt and pepper. Ladle the soup into bowls and top with reserved bacon, extra cheddar, green onions or chives, and sour cream.

Notes

Russet potatoes provide natural starch that thickens the soup. Add sour cream and cheddar over low heat to help prevent curdling or graininess. Refrigerate leftovers promptly and reheat gently.