Loaded Baked Potato Soup

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🥔 Loaded Baked Potato Soup (Makes ~6 servings)

Ingredients

For the soup

  • 6 medium russet potatoes, baked (or microwaved) and cooled
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk (or half-and-half for richer soup)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ¼ tsp smoked paprika (optional)
  • ¼ tsp dried thyme (optional)

For topping

  • Extra shredded cheddar
  • Sour cream
  • Sliced green onions
  • Crumbled bacon
  • Fresh chives
  • Black pepper

🥣 Instructions

1. Prepare the potatoes

  • Bake potatoes at 400°F (200°C) for ~1 hour or microwave 8–10 minutes until soft.
  • Let cool slightly.
  • Peel 2–3 potatoes for a smoother soup; leave skins on the rest.
  • Dice into bite-sized chunks.

2. Cook the bacon

  • In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
  • Remove bacon with a slotted spoon and set aside.
  • Leave 2–3 Tbsp of bacon fat in the pot.

3. Sauté aromatics

  • Add diced onion to the pot. Cook until softened (5 minutes).
  • Add garlic and cook 30 seconds more.

4. Make the roux

  • Add butter to the pot; melt.
  • Stir in flour and cook 1–2 minutes until lightly golden.
  • Slowly whisk in chicken broth until smooth.
  • Add milk or half-and-half.

5. Add potatoes and seasonings

  • Stir in the diced potatoes.
  • Add salt, pepper, paprika, and thyme if using.
  • Simmer 10–15 minutes, lightly mashing some of the potatoes to thicken the soup.

6. Stir in cheese and sour cream

  • Turn heat to low.
  • Add shredded cheddar and stir until melted.
  • Add sour cream and mix well.
  • Adjust salt/pepper.

🍽️ Serve

Ladle into bowls and top with:

  • Extra cheese
  • Crispy bacon
  • Green onions or chives
  • Sour cream
  • Fresh cracked pepper

💡 Tips & Variations

  • Make it thicker: mash more potatoes or add a cornstarch slurry.
  • Make it thinner: stir in more broth or milk.
  • Add protein: cooked chicken or ham works well.
  • Make it loaded-loaded: corn, jalapeños, or sautéed mushrooms.

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