Ultimate Creamy Loaded Baked Potato Soup Recipe
This Ultimate Creamy Loaded Baked Potato Soup is a velvety, comforting bowl packed with tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for cozy dinners, this rich and flavorful soup blends the classic flavors of a loaded baked potato into a smooth, creamy soup with a hint of smoky paprika for added depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 bowls 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
The Aromatic Base:
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, finely diced
- 3–4 cloves garlic, minced
The Heart of the Soup:
- 3 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup all-purpose flour
The Creamy Elements:
- 2 cups whole milk or half-and-half
- 1 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese
The Essential Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
The Grand Finale Toppings:
- Additional shredded cheddar cheese
- Thinly sliced green onions or chives
- Extra sour cream
- Crumbled cooked bacon
- Optional: finely diced red onion, shredded Monterey Jack cheese, hot sauce
Instructions
- Prep Your Potatoes: Peel and cube the russet potatoes into 1/2-inch pieces. Place cubed potatoes in cold water to prevent browning, then drain well before use.
- Prepare Aromatics and Bacon: Dice the onion, mince the garlic, and chop the bacon. This mise en place makes cooking smooth.
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon until crisp. Use a slotted spoon to remove bacon to a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in the pot.
- Sauté Onions and Garlic: Add butter and diced onion to the bacon fat; cook 5-7 minutes until onion is translucent. Add minced garlic and sauté for an additional 1 minute until fragrant—avoid burning.
- Make the Roux: Sprinkle flour over the onion and butter mixture. Whisk constantly and cook 1-2 minutes to remove raw flour taste and create a thickening base.
- Add Liquids: Gradually pour in chicken broth while whisking vigorously to prevent lumps. Then add milk or half-and-half, whisking until smooth.
- Simmer Potatoes: Stir in cubed potatoes, dried thyme, and smoked paprika. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 15-20 minutes until potatoes are fork-tender and soup thickens slightly.
- Blend for Creaminess: Optional but recommended: use an immersion blender to pulse about half the soup for a creamy texture with chunks, or blend 2-3 cups in a blender and return to pot.
- Add Dairy and Cheese: Reduce heat to low. Stir in sour cream until smooth. Gradually add shredded cheddar cheese in small handfuls, stirring constantly to melt and avoid graininess.
- Season and Finish: Taste and add salt and freshly ground black pepper carefully, considering saltiness of bacon and cheese. Stir in half of the reserved bacon pieces.
- Serve: Ladle hot soup into bowls. Top with remaining crispy bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions or chives. Serve immediately for best flavor.
Notes
- For chunkier soup, mash potatoes lightly; for smoother texture, blend more thoroughly.
- Cook roux fully to avoid raw flour taste and build deeper flavor.
- Simmer uncovered to allow soup to thicken by evaporation; adjust consistency when reheating by adding broth or milk.
- Add cheese gradually over low heat to prevent separation or grainy texture.
- Soup tastes better the next day; store refrigerated for up to 3 days and reheat gently.
- Freeze soup before adding sour cream and cheese; thaw and add dairy before serving.
- For vegetarian version, omit bacon and use olive oil to sauté onions; substitute vegetable broth.
- Try variations like adding steamed broccoli and diced ham, or replacing half the potatoes with cauliflower for a low-carb version.
- Serve with crusty bread, cheddar biscuits, or a crisp salad for a complete meal.
Keywords: loaded baked potato soup, creamy potato soup, bacon cheddar soup, comfort food soup, easy potato soup, stovetop soup
