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Loaded Baked Potato Soup

Creamy loaded baked potato soup with bacon and melted cheddar cheese.
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This creamy, one-pot soup captures all the best parts of a loaded baked potato in a comforting, spoonable form. It's a weeknight-friendly recipe that reheats beautifully for easy lunches all week.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large russet potatoes (about 2.5 lbs), peeled and cubed into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 cups whole milk or half-and-half
  • 2 cups shredded sharp cheddar cheese, plus more for serving
  • 1/2 cup sour cream or plain Greek yogurt
  • For serving: Sliced green onions, extra bacon crumbles, extra shredded cheese, sour cream

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
  2. Add diced onion to the bacon fat and cook for 5-6 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onions and garlic. Stir constantly for about 2 minutes to cook the flour and create a roux.
  4. Slowly whisk in the chicken broth, scraping up any browned bits from the pot bottom. Add cubed potatoes, dried thyme, smoked paprika, salt, and pepper.
  5. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are fork-tender.
  6. Use a potato masher to gently mash about half of the potatoes in the pot to thicken the soup.
  7. Stir in the milk and heat through for 5 minutes, but do not boil.
  8. Remove pot from heat. Stir in shredded cheddar cheese one handful at a time until melted and smooth. Then whisk in the sour cream.
  9. Taste and adjust seasoning with more salt and pepper if needed.
  10. Ladle soup into bowls and top with reserved crispy bacon, extra cheese, green onions, and a dollop of sour cream.

Notes

Do not boil the soup after adding dairy to prevent curdling. For a lighter version, use 2% milk and Greek yogurt. Soup thickens when chilled; add a splash of broth or milk when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/loaded-baked-potato-soup/