Save There's nothing quite like a steaming bowl of Loaded Baked Potato Soup to warm your soul on a chilly day. This rich, comforting American classic brings together all the beloved flavors of a fully loaded baked potato—tender potato chunks, crispy bacon, sharp cheddar, and tangy sour cream—immersed in a velvety, savory broth. Perfect for family dinners or meal prep, this gluten-free soup delivers restaurant-quality comfort food right in your own kitchen.
Save The secret to this soup's incredible depth of flavor starts with properly baked russet potatoes, which develop a fluffy texture that absorbs all the creamy goodness. Building the soup base in the same pot where the bacon was cooked infuses every layer with smoky, savory notes that store-bought soups simply can't match.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Dairy: 1 cup sour cream, 1 ½ cups shredded sharp cheddar cheese, 1 cup whole milk, 1 cup heavy cream
- Meats: 6 slices bacon
- Vegetables & Aromatics: 1 small yellow onion, finely diced, 2 cloves garlic, minced
- Broth & Seasonings: 4 cups low-sodium chicken broth, 2 tbsp unsalted butter, ½ tsp smoked paprika, Salt and freshly ground black pepper, to taste
- Garnish: 2 green onions, thinly sliced, Additional shredded cheddar, for serving, Additional sour cream, for serving
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork, place on a baking sheet, and bake for 45–60 minutes until tender. Cool slightly, then peel and cut into ½-inch chunks.
- Step 2
- Meanwhile, cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.
- Step 3
- In the same pot, add butter and diced onion. Sauté until onion is translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
- Step 4
- Stir in chicken broth, bring to a simmer. Add potato chunks, smoked paprika, salt, and pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon for a thicker texture.
- Step 5
- Reduce heat to low. Stir in milk, heavy cream, and 1 cup cheddar cheese until melted and smooth. Add sour cream and half the crumbled bacon, stirring to combine. Heat gently (do not boil).
- Step 6
- Taste and adjust seasoning.
- Step 7
- Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.
Zusatztipps für die Zubereitung
For extra richness, blend a portion of the soup for a creamier texture before adding the toppings. Substitute Greek yogurt for sour cream for a lighter option. Try adding a pinch of cayenne for a spicy kick.
Varianten und Anpassungen
Transform this soup by swapping cheddar for Gruyère or adding roasted broccoli florets. For a vegetarian version, replace the bacon with smoked paprika and use vegetable broth instead of chicken broth.
Serviervorschläge
Pair this hearty soup with a crisp lager or a light, oaked Chardonnay to complement the rich, creamy flavors. Serve with crusty bread or a simple green salad for a complete meal.
Save 
Save 
Whether you're feeding a hungry family on a cold winter evening or craving nostalgic comfort food, this Loaded Baked Potato Soup delivers satisfaction in every bowl. The combination of creamy textures, crispy bacon, and sharp cheddar creates an irresistible harmony that will have everyone coming back for seconds.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and refrigerate. The potatoes may absorb some liquid, so add more milk or broth when reheating to reach desired consistency. Add fresh toppings just before serving.
- → What type of potatoes work best?
Russet potatoes are ideal because their high starch content creates a naturally creamy texture when some potatoes break down during simmering. Their fluffy interior also holds up well as chunks in the soup.
- → How can I make this lighter?
Substitute Greek yogurt for sour cream, use half-and-half instead of heavy cream, and reduce the amount of bacon. You can also blend more of the potatoes to create thickness without requiring as much dairy.
- → Can I freeze this soup?
Freezing works, though dairy may separate slightly. Freeze before adding the final cream, cheese, and sour cream. Thaw overnight in the refrigerator, reheat gently, and stir in the dairy just before serving.
- → What can I serve with this soup?
Crusty bread, dinner rolls, or crackers are perfect for dipping. A simple green salad with vinaigrette balances the richness. For a complete meal, pair with a light lager or oaked Chardonnay as suggested.
- → Why bake the potatoes first?
Baking intensifies the natural potato flavor and creates a fluffy texture that boiling doesn't achieve. The baked potato skins also add depth to the broth, resulting in a more authentic baked potato taste.