Loaded Baked Potato Soup

There's something about baked potato soup that stops me mid-week and makes everything feel slower, warmer. I learned to make this version on a particularly gray Tuesday when my neighbor dropped off a bag of potatoes from her garden, and I realized I had bacon in the fridge and cream in the pantry. What started as improvisation became the soup I now make whenever someone needs comfort in a bowl, and honestly, it's become my answer to most kitchen dilemmas too.

I made this soup for my sister the winter she was going through a rough stretch, and she sat at my kitchen counter eating bowl after bowl while we talked about nothing important. She later told me that soup was the first thing that felt genuinely good during those weeks, which is when I realized some recipes aren't just recipes. They're small acts of showing up for people.

Ingredients

• 4 large russet potatoes, scrubbed: These become the backbone of your soup, giving you that tender, slightly starchy texture that makes everything taste homemade. The key is baking them until they're genuinely soft inside, not just cooked through.
• 6 slices bacon: Don't skip this or substitute it with bacon bits from a jar, because the fat that renders from real bacon is where half the flavor hides. You'll use it to start the soup and scatter the crispy pieces on top later.
• 2 tablespoons unsalted butter: This goes into the bacon fat and becomes the base for sautéing your aromatics, building flavor layers from the very beginning.
• 1 small yellow onion, finely diced: The sweetness that comes from cooking onion low and slow is essential here, providing a subtle foundation that prevents the soup from tasting flat.
• 2 cloves garlic, minced: Fresh garlic matters more than you'd think in a soup this simple, adding brightness that cuts through all that cream.
• 4 cups low-sodium chicken broth: Use something you'd actually drink on its own, because a mediocre broth will make mediocre soup even if everything else is perfect.
• 1 cup whole milk and 1 cup heavy cream: This combination gives you richness without being overwhelming, and it won't break when you heat it gently later.
• 1 and a half cups shredded sharp cheddar cheese: Sharp cheddar has personality and won't get lost in the cream, so don't reach for the mild stuff out of habit.
• 1 cup sour cream: This adds tanginess that keeps the soup from tasting one-dimensional and rich.
• Half teaspoon smoked paprika: This small amount adds a subtle depth that makes people ask what that secret ingredient is.
• Salt and freshly ground black pepper: Taste as you go because potatoes absorb seasoning differently depending on how starchy they are.
• 2 green onions, thinly sliced and extra shredded cheddar for garnish: These finishing touches are where the soup goes from good to something people remember.

Instructions

Get your potatoes baking:

Preheat your oven to 400 degrees and pierce four large russet potatoes all over with a fork so they don't explode inside your oven. Spread them on a baking sheet and let them bake for about 45 to 60 minutes until they're genuinely tender when you poke them with a knife, then set them aside to cool just enough that you can handle them without burning your fingers.

Render that bacon:

While the potatoes are baking, lay six slices of bacon flat in a large pot over medium heat and let them cook slowly until they're deeply golden and crispy, which should take about 8 to 10 minutes. Transfer the bacon to a paper towel, crumble it into bite-sized pieces, and pour off all but two tablespoons of the bacon fat from the pot because you want that flavor to carry through everything.

Build your base:

Add butter to those two tablespoons of bacon fat, then add your finely diced onion and let it cook down over medium heat until it becomes translucent and soft, about 3 to 4 minutes. Stir in your minced garlic and cook for just another minute until the kitchen smells like comfort, then pour in your four cups of chicken broth and bring everything to a simmer.

Add the potatoes and simmer:

Cut your cooled potatoes into half-inch chunks and add them to the simmering broth along with half a teaspoon of smoked paprika, salt, and freshly ground black pepper. Let it all simmer together for about 10 minutes, and use a wooden spoon to gently break up some of the potato pieces against the side of the pot so the soup gets thicker and creamier without needing a blender.

Stir in the cream and cheese:

Reduce the heat to low because you're about to add delicate dairy ingredients that will curdle if they get too hot, then stir in your milk, heavy cream, and one and a half cups of shredded sharp cheddar cheese until everything melts together into something silky. Add your cup of sour cream and half of the crumbled bacon, stirring gently to combine everything, and let it warm through without ever letting it boil.

Taste and finish:

Try a spoonful and adjust your salt, pepper, and smoked paprika to your preference, keeping in mind that the garnishes will add flavor too. Ladle the soup into bowls and top each one with the remaining cheddar, remaining bacon, sliced green onions, and a small dollop of fresh sour cream.

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There was an evening last January when three friends showed up unexpectedly after a concert, and all I had to offer was a pot of this soup warming on the stove. We sat around my small kitchen table eating straight from the pot, passing the ladle, and somehow that became the night nobody wanted to leave. Sometimes the best meals are the ones that pull people together without trying.

The Baked Potato Secret

Baking the potatoes instead of boiling them is the move that changed everything for me. Boiled potatoes become waterlogged and separate, but baked potatoes develop a slight drying on the outside that concentrates their starch and flavor. The result is chunks that hold their shape in the soup while still becoming tender enough to partially break down and thicken the broth naturally, which is why this soup feels so much more refined than versions made with pre-boiled or raw potatoes.

On Texture and Creaminess

Some people want a soup that's thick and almost chunky, while others prefer something smoother and more pourable, and the beautiful thing is this recipe lets you decide. When you gently break up some of the potato pieces with your spoon during the simmering step, you're releasing starch that thickens everything naturally. If you want even more creaminess, blend a cup or two of the finished soup in a blender and stir it back in before serving, which gives you a silky base with hearty chunks still floating through it.

Why This Matters More Than You Think

This is the kind of soup that doesn't apologize for being simple, but it also isn't boring because every ingredient has a purpose and a moment to shine. The bacon provides smokiness, the sharp cheddar adds personality, the sour cream brings tang, and the cream brings luxury. The slow build of flavor from properly sautéed onion and fresh garlic means this tastes like someone spent all day cooking, even though you'll have it ready in under an hour.

• If you're making this ahead, store it in the refrigerator for up to four days and reheat gently on low heat, stirring occasionally and adding a splash of milk if it gets too thick.
• The garnishes aren't optional extras; they're the final flavor notes that transform each spoonful, so don't skip them even when you're in a rush.
• This soup freezes beautifully for up to three months, though the sour cream topping should always be fresh and added right before serving.

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This soup reminds me that the best food doesn't need to be complicated to be meaningful. Make it, feed it to people you care about, and watch how something this simple becomes a small moment of connection.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well. Prepare through step 5, cool completely, then refrigerate for up to 3 days. Reheat gently over low heat, stirring occasionally, and add fresh toppings when serving. You can also freeze the base without toppings for up to 1 month.

→ What type of potatoes work best?

Russet potatoes are ideal for this soup because they have a high starch content, which creates a naturally thicker broth when partially broken down. Yukon Gold potatoes also work well if you prefer a slightly creamier texture and richer flavor.

→ How do I make this soup creamier?

Blend half to three-quarters of the finished soup using an immersion blender or regular blender, then stir it back into the pot for a chunkier yet creamier consistency. Alternatively, increase the heavy cream by up to ½ cup for added richness.

→ Can I use bacon alternatives?

Absolutely. Smoked turkey bacon, tempeh bacon, or even crispy pancetta work beautifully. You can also substitute with smoked ham or smoked sausage for different flavor profiles. Just adjust the amount of fat left in the pot accordingly.

→ Is this soup truly gluten-free?

Yes, if you use certified gluten-free chicken broth and verify that your cheddar and other dairy products don't contain gluten additives. Most major brands are naturally gluten-free, but always check labels to be certain, especially for processed ingredients.

→ What wine pairs well with this soup?

A crisp lager beer complements the richness beautifully, as does a light, oaked Chardonnay. The acidity and body of these beverages balance the creamy, savory notes of the soup without overwhelming the delicate flavors.