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Loaded Baked Potato Soup

A creamy, smoky, and cheesy soup that brings the essence of a loaded baked potato into a cozy bowl, perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 3 pounds Russet potatoes, scrubbed About 6 medium.
  • 6 slices Thick-cut bacon, chopped For cooking and topping.
  • 4 tablespoons Unsalted butter For sautéing.
  • 1/4 cup All-purpose flour For thickening.
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced Adds flavor.
  • 4 cups Chicken broth (or vegetable broth)
  • 2 cups Whole milk
  • 1 cup Heavy cream (or half-and-half)
  • 2 cups Cheddar cheese, freshly shredded Adds creaminess.
  • 3/4 cup Sour cream For tang.
  • 4 Scallions, thinly sliced Green and white parts.
  • 1/2 teaspoon Smoked paprika For smokiness.
  • 1 teaspoon Black pepper, freshly ground To taste.
  • Kosher salt To taste.
  • Optional toppers: extra cheddar, extra bacon, chives, hot sauce For garnishing.

Method
 

Preparation
  1. Preheat the oven to 425°F. Prick the potatoes with a fork, rub with oil and salt, and bake them on a sheet pan for 50-60 minutes until tender.
  2. Once cool, scoop out the flesh and roughly mash it. Reserve some skins if you prefer extra texture.
Cooking
  1. In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and place it on a paper towel-lined plate. Leave 2 tablespoons of the drippings in the pot.
  2. Add butter to the pot with the drippings and let it melt.
  3. Stir in diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in the flour and whisk for 1-2 minutes to form a roux.
  5. Gradually whisk in the chicken broth, smoothing out lumps. Stir in the milk and bring to a gentle simmer.
  6. Fold in the mashed potato flesh. Simmer for 10 minutes to marry flavors.
  7. Stir in heavy cream, smoked paprika, pepper, and salt. Adjust seasoning to taste.
  8. Off the heat, stir in shredded cheddar until melted. Whisk in sour cream for added tang.
  9. Stir in half the bacon and half the scallions. Adjust thickness with milk if needed.
  10. Serve in bowls, topped with remaining bacon, scallions, extra cheddar, and hot sauce if desired.

Notes

Store in airtight containers for 3-4 days. Reheat gently to avoid curdling.