Loaded Baked Potato Soup (Printable)

A rich, comforting soup featuring tender baked potato chunks, crispy bacon, sharp cheddar, and tangy sour cream.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Dairy

02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream

→ Meats

06 - 6 slices bacon

→ Vegetables & Aromatics

07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Broth & Seasonings

09 - 4 cups low-sodium chicken broth
10 - 2 tbsp unsalted butter
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 green onions, thinly sliced
14 - Additional shredded cheddar, for serving
15 - Additional sour cream, for serving

# How-To Steps:

01 - Preheat oven to 400°F. 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.
02 - Cook bacon in a large pot over medium heat until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons bacon fat.
03 - 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.
04 - 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.
05 - 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).
06 - Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top with remaining cheddar, bacon, green onions, and a dollop of sour cream.

# Expert Suggestions:

01 -
  • It's deceptively simple but tastes like you've been simmering it all day.
  • The contrast of crispy bacon against silky creaminess feels intentional and restaurant-worthy.
  • You can have it on the table in under an hour, which means weeknight dinners actually feel possible.
02 -
  • Never let the soup boil after you add the sour cream—it'll break and separate, turning grainy instead of smooth, and no amount of stirring will fix it.
  • If you want a creamier, chunkier texture, blend about a quarter of the soup in a blender before adding the toppings, which gives you a naturally thickened base without cream-of-mushroom soup vibes.
03 -
  • The smoked paprika is a sleeper agent in this recipe—it adds color and depth without anyone being able to identify what it is, which is exactly the point.
  • Leaving 2 tablespoons of bacon fat instead of draining it completely is the difference between good soup and soup that people ask for the recipe for.
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