Loaded Baked Potato Soup

The first snowfall of November had just started when my youngest came home from college, cold and hungry. I threw this soup together in under an hour, and the way the kitchen smelled like baked potatoes and bacon brought everyone downstairs before I even called them for dinner. Now its the request they make every time the temperature drops below freezing.

Last winter, my neighbor texted me at 7 PM asking what was making our house smell so incredible. I sent her over a bowl, and she showed up on my doorstep twenty minutes later with her own empty container, asking for the recipe. Her family now makes it every Sunday during football season.

Ingredients

• 4 large russet potatoes: These bake up fluffy and hold their shape perfectly in soup, plus their starch naturally thickens the broth as it simmers
• 1 cup sour cream: Adds that unmistakable baked potato tang and makes every spoonful feel luxuriously creamy
• 1 ½ cups shredded sharp cheddar cheese: Sharp cheddar melts beautifully and its bold flavor means you can use less without sacrificing taste
• 1 cup whole milk and 1 cup heavy cream: This combination creates the perfect velvety texture without being overwhelmingly heavy
• 6 slices bacon: Cook it until really crispy so it maintains its crunch even after floating in hot soup
• 1 small yellow onion and 2 cloves garlic: These build the savory foundation that keeps the soup from being one-note
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level since the bacon and cheese already bring plenty of seasoning
• 2 tbsp unsalted butter and ½ tsp smoked paprika: The butter helps the onions cook down gently, while smoked paprika adds subtle depth without being spicy
• 2 green onions thinly sliced: These bright garnishes cut through all the rich dairy with their fresh bite

Instructions

Bake your potatoes until perfectly tender:

Pierce them all over with a fork, put them on a baking sheet, and let them bake at 400°F for 45 to 60 minutes until a fork slides in easily. Let them cool just enough to handle, then peel and cut them into half-inch chunks.

Crisp the bacon and build your flavor base:

Cook the bacon in a large pot over medium heat until crispy, then remove it and crumble for later. Keep 2 tablespoons of that precious bacon fat in the pot, add the butter and diced onion, and sauté until the onion turns translucent, about 3 to 4 minutes. Toss in the garlic and cook for just 1 minute more until fragrant.

Simmer the soup base:

Pour in the chicken broth and bring it to a gentle simmer, then add your potato chunks, smoked paprika, salt, and pepper. Let it bubble for 10 minutes, using the back of your spoon to break up some of the potatoes against the side of the pot to naturally thicken the broth.

Finish with the creamy elements:

Turn the heat down to low and stir in the milk, heavy cream, and 1 cup of cheddar until melted and smooth. Add the sour cream and half the bacon, stirring gently to combine everything. Heat it through without letting it come to a boil, then taste and add more salt or pepper if needed.

Serve it up loaded:

Ladle the hot soup into bowls and pile on the toppings, remaining cheddar, crumbled bacon, sliced green onions, and that final dollop of sour cream that makes it feel like a restaurant meal.

Save

My dad always said the best recipes are the ones that make people stop talking and start eating, and this soup does exactly that every single time.

Make It Your Own

I once blended half the soup with an immersion blender because my husband prefers smoother textures, and honestly it was incredible that way too. The trick is blending just enough to thicken it while leaving plenty of potato chunks intact for texture.

Pairing Suggestions

Something crisp and cold cuts right through all that creamy richness. A cold lager works beautifully, or pour a light Chardonnay if you prefer wine with dinner.

Serving Ideas

Set up a toppings bar and let everyone customize their own bowls. Its how I serve it for game day gatherings and it always disappears faster than expected.

• Offer extra crispy bacon on the side for the bacon lovers in your group
• Keep some hot sauce nearby for anyone who wants a little heat
• Have crusty bread ready to soak up every last drop

Save

Theres something about a steaming bowl of this soup that makes even the coldest winter evening feel cozy and welcome.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in the refrigerator and reheat gently over low heat, adding a splash of milk if it thickens too much. Add toppings just before serving.

→ What type of potatoes work best?

Russet potatoes are ideal because they're high in starch and create a naturally creamy texture when partially mashed. Yukon Gold potatoes also work well and hold their shape nicely in the broth.

→ Can I make this vegetarian?

Yes, substitute the chicken broth with vegetable broth and replace the bacon with vegetarian bacon bits or smoked paprika for a savory, smoky flavor without the meat.

→ How can I make this soup lighter?

Replace heavy cream with half-and-half or evaporated milk, use less cheese, and swap sour cream for Greek yogurt. You can also reduce the bacon to 3 slices or omit it entirely.

→ Can I freeze leftover soup?

Freezing works best before adding dairy. Freeze the potato and broth portion, then thaw and reheat before stirring in cream, cheese, and sour cream. Dairy-based soups can separate when frozen and reheated.

→ What can I serve alongside this soup?

Crusty bread, dinner rolls, or garlic knots pair perfectly for soaking up the creamy broth. A simple green salad with vinaigrette cuts through the richness, or serve it as a starter alongside grilled sandwiches.