Loaded Baked Potato Soup

There's something about a bowl of loaded baked potato soup that stops time on a cold afternoon. I discovered this particular version years ago when my neighbor brought it to a potluck, and I remember standing in her kitchen watching steam rise from the pot while she casually mentioned the secret was using bacon fat instead of starting from scratch. That one detail changed everything for me—suddenly it wasn't just creamy and rich, it was deeply savory in a way I couldn't quite name until I made it myself at home.

I made this soup one November when my family came over unexpectedly on a rainy Saturday, and I realized halfway through chopping potatoes that I had everything already waiting in my pantry. The smell of baking potatoes filled the whole house, and by the time everyone arrived, the broth was simmering—suddenly we were all gathered around the kitchen island with steaming bowls before anyone had even taken off their jackets. That meal turned into hours of conversation, and to this day, my mom still asks me to make it the same way.

Ingredients

• 4 large russet potatoes: Russets break down beautifully and create that naturally creamy texture when they release their starch—I always scrub them first and prick them generously so they bake evenly and don't surprise you with a burst.
• 6 slices bacon: Don't skimp here; thick-cut bacon renders slower and gives you more of that liquid gold to cook with, and the pieces stay crispy enough to crown each bowl.
• 1 small yellow onion, finely diced: Yellow onions turn sweet when they soften, which balances the sharpness of the cheddar in a way that makes people reach for second bowls.
• 2 cloves garlic, minced: Fresh garlic stays bright and prevents the soup from tasting flat, especially since we're keeping the heat low at the end.
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level—the bacon and cheese already bring plenty of flavor, and you need the space to taste what you're building.
• 1 cup sour cream: Sour cream adds tang that cuts through richness; if you add it when the soup is boiling, it can separate, so patience at the end is worth it.
• 1 ½ cups shredded sharp cheddar cheese: Sharp cheddar melts smoothly without becoming stringy, and the age in the cheese means more pronounced flavor so you don't need to use as much.
• 1 cup whole milk and 1 cup heavy cream: The ratio of milk to cream matters—too much cream and it becomes heavy; this balance stays silky without feeling overwhelming.
• 2 tablespoons unsalted butter: Unsalted gives you control, and butter in that onion base creates a foundation that tastes homemade, not rushed.
• ½ teaspoon smoked paprika: This is the unsung hero—it adds depth and a whisper of smoke that hints at the bacon without overpowering.
• Salt and freshly ground black pepper: Taste as you go, especially after adding cheese and sour cream, because their saltiness changes the game.
• 2 green onions, thinly sliced and extra cheddar and sour cream for serving: These aren't afterthoughts; they're the visual and textural contrast that makes each spoonful interesting.

Instructions

Roast the potatoes until golden and tender:

Preheat your oven to 400°F, prick four large russet potatoes all over with a fork, and spread them on a baking sheet. They'll take about 45 to 60 minutes depending on their size—you're looking for them to feel soft when you press them and the skin to wrinkle slightly. While they cool enough to handle, everything else happens in the pot below.

Render the bacon until it's shatteringly crisp:

Cut six slices of bacon into small pieces and cook them slowly in a large pot over medium heat, stirring occasionally so the pieces brown evenly. Once the bacon is crispy and the fat is rendered (it should look golden and smell incredible), pull out the bacon with a slotted spoon and save it on a paper towel, but leave about two tablespoons of that fat in the pot.

Build flavor with aromatics:

Add two tablespoons of butter to that bacon fat, then stir in your finely diced onion. Let it soften for three to four minutes until it turns translucent and smells sweet, then add your two minced garlic cloves and cook for just one more minute—garlic burns faster than onion, so don't leave it alone.

Simmer the potatoes in broth:

Pour in four cups of chicken broth and bring it to a gentle simmer, then add your cooled potato chunks, the smoked paprika, and a pinch of salt and pepper. Simmer for about ten minutes, and while it simmers, use the back of your spoon to gently break up some of the potatoes—you want some chunks to stay whole for texture, but others should soften and break down to make the broth naturally creamy without needing flour or cornstarch.

Melt in the dairy without any heat shock:

Turn the heat down to low and stir in one cup of whole milk, one cup of heavy cream, and one and a half cups of shredded sharp cheddar, stirring until the cheese melts and the soup looks smooth. Now stir in one cup of sour cream and half of your crispy bacon, but keep the heat low—if it boils, the sour cream can separate and the whole thing turns grainy, so just let it heat through gently.

Taste and trust your instincts:

This is the moment where you become the cook instead of just following steps—taste a spoonful, and adjust the salt, pepper, or even a touch more paprika if you want it. The cheese and bacon bring salt, so you might need less than you think.

Serve with all the toppings:

Ladle the soup into bowls and top each one with the remaining crispy bacon, extra shredded cheddar, a few slices of green onion, and a small spoonful of sour cream that'll melt into the hot soup and create this creamy pocket of tang in each bite.

Save It

I'll never forget the moment my eight-year-old asked for thirds and told me it tasted like a warm blanket in a bowl. That's when I realized this soup had crossed from recipe into something that meant something to our family, and now I make it when anyone needs reminding that simple, honest food is often the most comforting.

The Secret Bacon Fat Foundation

The turning point in this soup is respecting the bacon fat instead of draining it all away. Most recipes start with butter or oil, but those rendered pork drippings carry flavor that no amount of seasoning can fake—they're the invisible hand that makes people close their eyes after the first spoonful and ask what's in it. I learned this the hard way after making a batch with everything drained away, and it was fine, but it was forgettable. Once I kept that fat in, the soup suddenly had character.

Playing with Texture

Some nights I like to blend half the finished soup with an immersion blender to create contrast—the pureed half becomes this velvety sauce that holds the potato chunks and bacon in a way that feels almost luxurious. Other nights I leave it chunkier because I'm in the mood to taste each element separately, and the potato pieces give my spoon something to do. Neither version is wrong; they're just different moods of the same dish.

Variations That Feel Natural

This soup is flexible without being fussy, which is partly why it's become a regular in my kitchen. I've stirred in crispy sage leaves in the fall, added roasted jalapeños for heat when I was feeling bold, and even swapped Greek yogurt for half the sour cream when I wanted something lighter but still rich. The bones of the recipe stay strong no matter what you do, and that's the hallmark of something worth keeping.

• A pinch of cayenne or smoked paprika can shift the entire mood, so add spices one small pinch at a time and taste as you go.
• If you're making this for someone who can't have dairy, you can experiment with cashew cream, though the flavor changes enough that you're really making a different soup.
• Leftovers taste even better the next day once everything has melded, and the soup keeps well for three days in the refrigerator.

Save It

This soup has taught me that the most meaningful meals often start with simplicity and patience, not complexity. It's the kind of recipe that gets written on crumpled note cards and passed between friends, because it somehow tastes like home no matter whose kitchen it's made in.

Common Questions About Recipes

→ Can I prepare baked potatoes ahead for this soup?

Yes, baking potatoes in advance can save time. Cool and peel before chopping to add to the soup as directed.

→ What is the best way to get crispy bacon for this dish?

Cook bacon in a large skillet over medium heat until browned and crisp, then crumble for topping and mixing.

→ How do I achieve a thicker soup consistency?

Simmer the soup gently while breaking up some potato chunks with a spoon, or blend a portion before adding toppings.

→ Can I substitute sour cream with another dairy product?

Greek yogurt works well as a lighter alternative that maintains creaminess and adds slight tang.

→ Is smoked paprika essential in this soup?

Smoked paprika adds warmth and depth but can be omitted or replaced with regular paprika if unavailable.

→ What garnishes enhance this loaded potato soup?

Extra shredded sharp cheddar, crumbled bacon, green onions, and a dollop of sour cream bring added flavor and texture.