Loaded Baked Potato Soup

There's something about the smell of bacon crisping in a pot that makes you forget you're cooking soup instead of breakfast. I stumbled into this recipe on a gray October afternoon when my kitchen felt too quiet and my pantry felt too full, and I wanted something that tasted like comfort without pretending to be fancy. The first spoonful hit different—creamy, smoky, with those soft potato chunks that had absorbed all the savory richness around them. My partner came home mid-simmer and just stood there, inhaling, asking no questions. That's when I knew this one was a keeper.

I made this for a potluck once and brought it in a slow cooker, which turned out to be one of those happy accidents that worked perfectly. People actually came back for thirds, and I caught someone scraping the bottom of the pot trying to get every last spoonful. That's the moment I stopped thinking of it as just a soup and started thinking of it as something people genuinely wanted to eat.

Ingredients

• 4 large russet potatoes, scrubbed: These are your backbone—starchy, creamy when cooked, and sturdy enough to hold their shape while still getting tender. Baking them first concentrates their flavor and makes peeling easier than boiling ever could.
• 6 slices bacon: Don't skip this or substitute it; the fat that renders out becomes your flavor foundation, and the crumbled pieces add texture that matters.
• 1 small yellow onion, finely diced: The base aromatics that disappear into the broth but make everything taste more intentional.
• 2 cloves garlic, minced: Just enough to whisper in the background without overpowering the cream and cheese.
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level and prevents the soup from becoming aggressively salty as it simmers.
• 2 tbsp unsalted butter: Added after the bacon fat, this rounds out the flavors and prevents the soup from tasting too bacon-heavy.
• 1 cup whole milk and 1 cup heavy cream: The whole milk adds body without being too rich, while the heavy cream is what makes it taste like you care.
• 1 ½ cups shredded sharp cheddar cheese: Sharp cheddar has more flavor per ounce than mild, so you use less and the soup stays balanced instead of tasting like melted cheese soup.
• 1 cup sour cream: Stirred in at the end, this adds tang and richness without making the soup taste sour if you're careful with heat.
• ½ tsp smoked paprika: A small gesture that adds depth and color without being noticeable as paprika—people will just say it tastes amazing.
• Salt and freshly ground black pepper, to taste: Essential for tasting and adjusting as you go.
• Green onions and extra toppings for serving: These transform a bowl of soup into something that looks like you put thought into it.

Instructions

Bake the potatoes until they're golden and tender:

Preheat your oven to 400°F, pierce each potato with a fork so they don't explode, and arrange them on a baking sheet. They'll need about 45 to 60 minutes depending on size—you'll know they're done when a knife slides through the center like butter. Once they're cool enough to handle, peel away the skin and cut them into half-inch chunks; they don't need to be perfect.

Render the bacon and build your fat base:

Cook those slices in a large pot over medium heat until they're crispy and the kitchen smells incredible. Remove them to a paper towel, crumble them once they've cooled, and leave about 2 tablespoons of the fat in the pot—this is liquid gold for flavor.

Soften the aromatics and wake up the pot:

Add butter to the bacon fat, then your diced onion, and let it cook for 3 to 4 minutes until it's translucent and soft. Add the minced garlic next and stir constantly for about a minute so it releases its flavor without browning.

Simmer the broth and potatoes together:

Pour in the chicken broth and bring it to a simmer, then add your potato chunks, smoked paprika, salt, and pepper. Let it bubble gently for about 10 minutes while you lightly mash some of the potatoes against the side of the pot with your wooden spoon—this thickens the broth naturally without making it gluey.

Cream it and bring it home:

Lower the heat to medium-low and pour in the milk and heavy cream, then add the cheddar cheese in handfuls while you stir constantly until it's completely melted and smooth. Finish by stirring in the sour cream and half the crumbled bacon, moving your spoon slowly and deliberately so everything stays hot without actually boiling.

Taste and adjust until it's exactly right:

This is non-negotiable—take a spoonful, let it cool for a second, and decide if it needs more salt, more pepper, or more cheese. Trust your instinct.

Serve it with intention:

Ladle the soup into bowls and top each one with remaining cheddar, bacon bits, sliced green onions, and a small dollop of sour cream. Let people add as much or as little as they want.

Save

There was a night in late November when I made this soup for my mom while she was visiting, and she sat at my kitchen counter with a bowl in her lap, just eating quietly and watching the steam rise. We didn't talk much, but afterward she said it was the kind of food that makes you feel taken care of. That stuck with me in a way that recipe ratings never could.

Timing and Make-Ahead Wisdom

The potatoes are the longest part of this recipe, so you can bake them earlier in the day and let them cool completely before peeling. Once they're chunked and ready, the actual soup comes together in about 30 minutes from start to finish. If you're making this for guests, you can have everything prepped and the broth simmering before they arrive, then finish the creamy part while they're settling in—it feels less rushed that way and smells incredible the whole time.

Swaps and Variations That Actually Work

I've tried substituting Greek yogurt for the sour cream when I want something lighter, and it works if you're gentle with the temperature. You can add a pinch of cayenne pepper if you want a subtle heat that sneaks up on you, or smoked bacon if regular bacon feels too plain. Some people blend a portion of the soup for a creamier consistency, which I mentioned earlier but it's worth saying twice because it genuinely changes the texture in a good way.

Pairing and Serving Suggestions

This soup lives best alongside something with texture—crusty bread, a grilled cheese sandwich, or even saltine crackers if you're being casual about it. I've paired it with a crisp lager and it was perfect, or with a light oaked Chardonnay if the dinner felt fancier. The key is not overthinking it and just trusting that something this comforting belongs on your table.

• Serve it in bowls that are warm from the oven—this keeps the soup warm longer and feels intentional.
• Let people customize their own toppings instead of loading them all on in the kitchen, so everyone gets exactly what they want.
• Make extra bacon because someone will always want more than you anticipated.

Save

Make this soup when you want something warm in your hands and comfort in your bowl. It's the kind of recipe that works because it doesn't try to be anything other than exactly what it promises.

Recipe Questions & Answers

→ Can I prepare the baked potatoes ahead of time?

Yes, you can bake the potatoes up to 2 days in advance. Store them in the refrigerator and bring to room temperature before cutting into chunks. This method actually makes assembly on cooking day much faster and more convenient.

→ What type of potatoes work best for this soup?

Russet potatoes are ideal because they have a higher starch content, which creates the creamy texture naturally. Yukon Golds can also work well if you prefer a buttery flavor, though they'll need slightly less cooking time due to their waxy nature.

→ How do I prevent the soup from breaking when adding dairy?

Always reduce the heat to low before adding milk, cream, and sour cream. Never allow the soup to boil once dairy is incorporated, as high heat can cause curdling. Stir gently and consistently as you add each component.

→ Can I make this soup vegetarian?

Absolutely. Omit the bacon and substitute vegetable broth for chicken broth. Add a teaspoon of smoked paprika to compensate for the smoky flavor the bacon would provide. You can also incorporate crispy mushrooms or smoked tofu for additional depth.

→ How should I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much during storage.

→ What's the best way to achieve a thicker consistency?

Break down more potato pieces with your spoon while simmering, or blend a portion of the finished soup using an immersion blender before serving. Both techniques increase creaminess without adding extra ingredients, keeping flavors pure and balanced.