Loaded Baked Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

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Ingredients

For the Soup:

• 6 slices bacon, chopped
• 4 large russet potatoes, peeled and diced (about 6 cups)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups (960 ml) chicken broth
• 2 cups (480 ml) whole milk (or half-and-half for extra creaminess)
• ½ cup (120 ml) sour cream
• 1 cup (100 g) shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)
• For Topping:
• Crumbled bacon
• Extra shredded cheddar cheese
• Chopped green onions
• Sour cream or Greek yogurt

Directions

1. Cook the Bacon
   In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
2. Sauté Onion & Garlic
   Add butter to the pot with the bacon drippings. Stir in diced onion and cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds.
3. Make the Roux
   Sprinkle in flour and stir constantly for 1 minute to remove the raw flour taste.
4. Add Liquids & Potatoes
   Gradually whisk in chicken broth, followed by milk. Stir until smooth, then add diced potatoes, salt, pepper, and paprika. Bring to a gentle boil.
5. Simmer
   Reduce heat to medium-low, cover, and simmer for 15–20 minutes, stirring occasionally, until potatoes are tender.
6. Mash & Thicken
   Lightly mash some of the potatoes in the pot to create a thicker, creamier texture while leaving some chunks whole.
7. Add Creamy Elements
   Stir in sour cream and shredded cheddar until melted and smooth. Adjust seasoning as needed.
8. Serve & Garnish
   Ladle into bowls and top with extra cheddar, crispy bacon, green onions, and a dollop of sour cream.

Chef’s Tip

• For a smokey twist, use smoked cheddar or add a dash of hot sauce.
• If you prefer it silky smooth, blend half the soup in a blender and return it to the pot.
• Leftovers reheat beautifully — just add a splash of milk when reheating to restore creaminess.