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Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup

Wholesome Cove
This Loaded Baked Potato Soup is the ultimate cold-weather comfort food — thick, creamy, and packed with everything you love about a classic baked potato. Tender russet potato chunks swim in a rich, velvety broth made from a buttery roux, chicken broth, whole milk, and heavy cream, then get topped with crispy bacon, freshly shredded sharp cheddar, tangy sour cream, and sliced green onions. Made entirely from scratch in one pot, it's a deeply satisfying meal that comes together in about an hour and reheats beautifully for easy leftovers all week long.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot (6 qt) - Essential for even heat distribution
  • Sharp chef's knife - For cubing potatoes evenly
  • Cutting board
  • Vegetable peeler - For peeling russet potatoes
  • Immersion blender - For partially blending the soup in the pot; a regular blender works as an alternative
  • Wooden spoon or heat-safe spatula - For stirring and scraping up bacon fond
  • Ladle - For serving
  • Box grater or cheese grater - For freshly grating the cheddar
  • Measuring cups and spoons
  • Paper towel-lined plate - For draining cooked bacon
  • Slotted spoon - For transferring bacon from pot
  • Soup bowls - Wide and deep bowls recommended for toppings

Ingredients
  

  • 3 lbs russet potatoes - 1.4 kg; peeled and cut into 3/4-inch cubes
  • 8 oz thick-cut bacon - 225g; about 8 strips, chopped
  • 1 medium yellow onion - diced
  • 4 garlic cloves - minced
  • 4 tbsp unsalted butter - 55g
  • 1/3 cup all-purpose flour - 40g
  • 4 cups chicken broth - 960ml; low-sodium recommended
  • 2 cups whole milk - 480ml; 2% works but will be slightly less creamy
  • 1 cup heavy cream - 240ml
  • 1 1/2 tsp salt - adjust to taste at the end
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

For Toppings

  • 2 cups sharp cheddar cheese - 225g; freshly shredded — do not use pre-shredded
  • 1 cup sour cream - 240ml; full-fat recommended
  • 4 green onions (scallions) - thinly sliced
  • reserved crispy bacon - from cooking above; crumbled
  • black pepper - extra, to taste

Instructions
 

  • Place your Dutch oven over medium heat and add the chopped bacon in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until crispy and deeply browned, then transfer to a paper towel-lined plate using a slotted spoon, leaving the bacon fat in the pot.
  • Add the diced yellow onion to the bacon fat over medium heat and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and stir for 1 minute until fragrant, being careful not to let it burn.
  • Add the butter to the pot and let it melt completely, then sprinkle in the flour and stir constantly for 1 to 2 minutes until the mixture looks slightly golden and smells nutty — this cooks out the raw flour taste.
  • Slowly pour in the chicken broth one cup at a time, whisking vigorously after each addition to prevent lumps. Then stir in the whole milk and heavy cream and bring the mixture to a gentle simmer over medium heat — do not boil.
  • Add the cubed russet potatoes, salt, black pepper, smoked paprika, and garlic powder to the pot and stir to combine. Reduce heat to medium-low, cover, and cook for 20 to 25 minutes, stirring every 5 to 10 minutes, until potatoes are completely tender when pierced with a fork.
  • Use an immersion blender to partially blend the soup directly in the pot, aiming to blend about half while leaving the rest chunky for texture. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
  • Ladle the hot soup into bowls and top each serving with freshly shredded cheddar cheese, a dollop of sour cream, crumbled crispy bacon, sliced green onions, and extra black pepper. Serve immediately.

Notes

  • Use russet potatoes for the best results — their high starch content is what makes this soup thick and creamy. Yukon Golds will work but yield a thinner consistency.
  • Always cook the roux for at least 1 to 2 minutes before adding liquid to eliminate the raw flour taste. Don't rush this step.
  • Add the chicken broth gradually, one cup at a time, while stirring continuously to prevent a lumpy soup base.
  • Keep the heat at a gentle simmer once the dairy is added — a rolling boil can cause the milk and cream to separate and turn grainy.
  • Grate your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Partially blend only — aim for about half the soup blended and half chunky. The contrast in texture is what makes this soup so satisfying.
  • Season at the end as well as the beginning. Potatoes absorb salt as they cook, so always taste and adjust once they're fully tender.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Store toppings separately. Reheat on the stovetop over medium-low heat with a splash of broth or milk to loosen.
  • Freezer: Freeze for up to 2 months, though dairy-based soups may separate slightly on thawing. Stir vigorously or blend briefly while reheating to restore consistency.
  • Slow cooker variation: Cook the bacon on the stovetop first, then add everything except dairy and toppings to the slow cooker. Cook on low 6 to 7 hours or high 3 to 4 hours. Stir in milk and cream during the last 30 minutes, then blend and serve.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 44gProtein: 18gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 920mgPotassium: 870mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 22mgCalcium: 28mgIron: 11mg
Keyword baked potato soup recipe, comfort food soup, creamy potato soup, easy potato soup, loaded baked potato soup
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