This Loaded Baked Potato Soup delivers all the comforting flavors of a classic loaded baked potato in every creamy spoonful. It’s a satisfying dish that’s perfect for chilly days when you crave something hearty and warming.
Using russet potatoes is key because their starchy texture breaks down beautifully during cooking, helping to thicken the soup naturally while still leaving tender chunks for texture. The addition of a roux made with butter, onions, and flour creates a smooth, velvety base that holds all the flavors together.
This soup is ideal for family dinners or meal prepping since it reheats well and can be stored in the fridge for a few days. Serving it in a heavy-bottomed Dutch oven makes simmering easy and even, while the toppings—sharp cheddar, crispy bacon, sour cream, and green onions—can be customized to suit each eater’s preference.
The flavor is rich and savory with smoky notes from the bacon and a touch of warmth from smoked paprika. Anyone who loves indulgent comfort food will appreciate this blend of creamy, cheesy, and crispy elements coming together in one bowl.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 2½ pounds russet potatoes, peeled and cut into ¾-inch cubes
- 8 slices thick-cut bacon, chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, or to taste
- For topping: 1 cup shredded sharp cheddar cheese, reserved crispy bacon crumbles, ½ cup sour cream, 3 green onions thinly sliced, freshly ground black pepper (optional)
Instructions:
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