Save There's something about a bowl of loaded baked potato soup that stops time on a cold afternoon. I learned to make this soup years ago when my neighbor brought over a thermos of it during a particularly rough week, and I've been chasing that same comforting magic ever since. The first time I attempted it myself, I actually forgot to bake the potatoes ahead of time and tried to rush the whole process, which taught me that patience with this dish pays dividends. Now, whenever I make it, I'm transported back to that moment of sitting on her kitchen counter, watching her casually layer bacon and cheese into each bowl like she was tucking us in.
I made this soup for my book club last winter, and what I remember most isn't the compliments but the sound of everyone scraping their bowls clean, laughing between spoonfuls. Someone asked for the recipe that night, and three other people immediately said they wanted it too. It became our unofficial winter tradition, and now I get texts in January asking if I'm making it again.
Ingredients
- Russet potatoes (4 large): Baking them whole gives them a slightly waxy edge that holds up beautifully in the broth without turning mushy.
- Bacon (6 slices): Don't skip this or use a substitute; the rendered fat is where half the flavor lives.
- Sharp cheddar cheese (1½ cups shredded): The sharpness cuts through the richness and prevents the soup from tasting one-dimensional.
- Sour cream (1 cup): Added at the end so it stays tangy and bright rather than heating away into blandness.
- Heavy cream and whole milk (1 cup each): The combination of both gives you creaminess without the one-note heaviness of all cream.
- Yellow onion (1 small, finely diced): This is your flavor foundation; don't rush the sautéing step.
- Garlic (2 cloves, minced): Adds a subtle depth that keeps the soup from tasting flat.
- Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt and taste the actual ingredients.
- Unsalted butter (2 tbsp): This joins the bacon fat to create a silky base for your aromatics.
- Smoked paprika (½ tsp): A little goes a long way; it adds warmth and a hint of smoke that makes people ask what the secret ingredient is.
- Salt and black pepper: Taste as you go, because potatoes are forgiving about seasoning adjustments.
- Green onions and extra cheddar for garnish: These final flourishes turn a pot of soup into individual bowls that feel special.
Instructions
- Bake the potatoes until they yield to pressure:
- Set your oven to 400°F and pierce each potato several times so steam can escape. Place them directly on the rack or on a baking sheet and let them roast for 45 to 60 minutes, depending on how big they are. You want them so tender that a fork passes through with barely any resistance. Cool them just enough to handle, then slip the skins off and cut them into rough ½-inch chunks.
- Render the bacon until it's shatteringly crisp:
- In your large pot over medium heat, lay out the bacon strips and let them cook undisturbed until they're crackling and brown at the edges. This takes patience, but it's the moment that determines whether your soup feels rich or feels boring. Remove the bacon, crumble it, and leave about 2 tablespoons of the rendered fat in the pot.
- Build your flavor base with onion and garlic:
- Add the butter to that bacon fat and let it foam. Scatter in your diced onion and sauté gently for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and soft. Add the minced garlic and stir for exactly 1 minute more—garlic burns fast and tastes bitter when it does.
- Simmer the broth with potatoes and spices:
- Pour in the chicken broth and bring it to a gentle simmer. Add your potato chunks, smoked paprika, salt, and pepper. Let everything bubble softly for about 10 minutes, and as it simmers, use the back of a wooden spoon to gently break up about half the potato pieces right in the pot. This creates natural creaminess without needing extra cream.
- Fold in the dairy and cheese slowly:
- Lower the heat to the gentlest setting and stir in the milk and heavy cream. Once that's warmed through, sprinkle in the sharp cheddar, stirring constantly until it melts completely and the soup turns silky. Add the sour cream and half the crumbled bacon, stirring gently to combine. Do not let this boil or the sour cream will break and taste grainy.
- Taste and adjust to your preference:
- This is the moment to add more salt, pepper, or even a pinch of smoked paprika if you feel like the flavors need lifting. Trust your palate here.
- Serve in bowls with all the toppings:
- Ladle the soup into bowls and let people build their own experience: shredded cheddar, remaining bacon, fresh green onions, and a generous dollop of sour cream on top.
Save I'll never forget the first time someone brought a copy of my recipe to a potluck written in their own handwriting on a worn index card, with little notes in the margins about what they changed. That card meant more to me than any five-star review ever could, because it meant this soup had become theirs too.
Why Baked Potatoes Matter Here
The choice to bake instead of boil the potatoes sounds small, but it changes everything. Boiled potatoes absorb water like tiny sponges and turn mushy almost immediately in the broth. Baked potatoes stay firmer and keep their subtle, almost nutty flavor intact. When you cut them into chunks and add them to the simmering broth, they hold their shape long enough for you to break up just the right amount to thicken the soup naturally, leaving plenty of tender pieces visible in each spoonful. This is the detail that separates a homemade bowl from something that tastes like it came from a can.
The Bacon-Fat Secret
Most cream soups rely entirely on butter for their savory base, which is fine, but bacon fat brings something butter can't: a subtle smokiness and depth that makes people tilt their head and wonder what you did differently. Leaving about 2 tablespoons in the pot (rather than draining it completely) is the move that makes the aromatics sing. The onions caramelize into something almost sweet, and the garlic blooms into this warm, toasted flavor that echoes through the whole pot. It's a small amount, so it doesn't make the soup feel heavy, just sophisticated.
Making It Your Own
The beauty of this soup is that it's forgiving enough to play with once you understand the fundamentals. I've seen people add a pinch of cayenne for heat, blend half the batch for a silkier texture, or even stir in some crispy fried onions for crunch. One friend swears by adding a handful of fresh chives at the end, while another uses Greek yogurt instead of sour cream for something lighter. The structure stays the same, but the soup transforms into something that feels personal to whoever is making it.
- A small splash of hot sauce stirred into your individual bowl adds kick without changing the whole pot.
- If you want it thicker, blend a portion and stir it back in before serving.
- Leftovers taste even better the next day, when the flavors have had time to get acquainted.
Save This soup is one of those recipes that gets better the more times you make it, not because you're improving technically, but because it reminds you why comfort food matters. Serve it on a day when someone needs it.
Recipe FAQs
- → What potatoes work best for this soup?
Russet potatoes are ideal due to their starchy texture, which breaks down nicely to thicken the soup while retaining some chunkiness.
- → Can I make this soup creamier?
Yes, blending a portion before adding toppings creates a smoother, richer consistency.
- → How do I keep bacon crispy for garnish?
Cook bacon until crisp, crumble after cooling, and add on top just before serving to maintain crunch.
- → What can substitute sour cream?
Greek yogurt works well as a tangy, lighter alternative without compromising flavor.
- → Is this soup suitable for gluten-free diets?
Yes, when using certified gluten-free broth and ingredients, the soup is gluten-free friendly.
- → Can I add a spicy kick to this soup?
Adding a pinch of cayenne pepper enhances the warmth without overpowering the creamy flavors.