You know those nights when your brain wants cozy, your stomach wants flavor, and the weather says “stay home”? This soup is that answer. It’s like a steakhouse baked potato jumped into a hot tub with cheddar, bacon, and sour cream—and invited you to bring a spoon.
Big flavors, low effort, minimal dishes. If you can chop a potato and stir a pot, you can look like a kitchen legend by dinner. Warning: leftovers might mysteriously “disappear.”
The Secret Behind This Recipe
This soup nails the balance between indulgent and well-structured.
The base starts with a simple roux and layered aromatics, which gives it body without turning into wallpaper paste. Using a mix of Yukon Gold and russet potatoes means you get creamy texture with just enough chunk for bite. And here’s the kicker: crisp the bacon first, cook your aromatics in the rendered fat, and finish with sharp cheddar off the heat.
That’s the difference between “pretty good” and “did you add truffle oil?” excellence—without the truffle oil. Pro move: Reserve some bacon and scallions for the top. Texture plus freshness equals a soup that eats like a full meal.
Ingredients Breakdown
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for a lighter vibe)
- 2 cups milk (2% or whole; whole is creamier)
- 1 cup heavy cream (optional but glorious)
- 1.5 pounds potatoes, peeled and diced 1/2-inch (mix of Yukon Gold and russet preferred)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1 cup sharp cheddar cheese, freshly grated
- 1/4 cup sour cream (or Greek yogurt), plus more for topping
- 3 scallions, thinly sliced
- Chives, finely chopped (optional, for garnish)
- Hot sauce, to taste (optional)
Cooking Instructions
- Crisp the bacon: Add chopped bacon to a large Dutch oven over medium heat. Cook until crisp, 6–8 minutes.
Transfer to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
- Sweat the aromatics: Add butter to the pot. Once melted, stir in onion and a pinch of salt.
Cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds, just until fragrant.
- Build the roux: Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste. It should look like wet sand.
- Whisk in liquids: Slowly stream in broth while whisking to avoid lumps.
Add milk and bring to a gentle simmer.
- Add potatoes and season: Stir in diced potatoes, salt, pepper, and smoked paprika. Simmer uncovered, stirring occasionally, until potatoes are tender, about 15–20 minutes.
- Choose your texture: For a chunky soup, leave as is. For creamier, use a potato masher or immersion blender to partially puree, leaving some chunks.
Control your destiny.
- Finish rich: Reduce heat to low. Stir in heavy cream (if using). Remove from heat and fold in cheddar a handful at a time until melted.
Stir in sour cream for tang.
- Taste and tweak: Adjust salt and pepper. Add a few dashes of hot sauce if you like a gentle kick.
- Serve like a pro: Ladle into bowls and top with crispy bacon, scallions, extra cheddar, a dollop of sour cream, and chives. Black pepper on top is chef’s kiss.
How to Store
- Fridge: Cool completely, then store in airtight containers for up to 4 days.
It thickens as it chills; thin with broth or milk when reheating.
- Freezer: Cream-based soups can separate, but this one holds decently if you undercook the potatoes slightly. Freeze up to 2 months. Thaw overnight, reheat gently, and whisk in a splash of cream to restore silkiness.
- Reheating: Low and slow on the stovetop, stirring often.
Avoid boiling after adding cheese to prevent graininess.
Health Benefits
- Potatoes offer potassium, vitamin C, and fiber—especially if you leave some skin on. They’re not the enemy; the deep fryer is.
- Dairy contributes protein and calcium. If you swap in part Greek yogurt, you get extra protein with tangy brightness.
- Aromatics and herbs bring phytonutrients and antioxidants without extra calories.
Small hinges swing big doors, FYI.
- Balanced satiety: The combo of carbs, fat, and protein makes this soup satisfying, which can help prevent late-night snack raids.
Pitfalls to Watch Out For
- Curdled dairy: Boiling after adding cheese or sour cream can split the soup. Keep heat low and add off the flame.
- Gummy texture: Overworking starchy potatoes with high-speed blending can turn things gluey. Pulse gently or mash by hand.
- Grainy cheese: Pre-shredded cheese has anti-caking agents that don’t melt cleanly.
Freshly grate your cheddar for a smooth finish.
- Underseasoning: Potatoes are flavor sponges. Taste at least 3 times: after simmering, after adding dairy, and right before serving.
- Watery soup: Didn’t simmer long enough or used too much broth? Let it reduce slightly, then whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk) and simmer 2 minutes.
Variations You Can Try
- Broccoli Cheddar Twist: Add 2 cups chopped broccoli in the last 8 minutes of simmering.
Extra greens, same comfort.
- Chicken Ranch: Stir in 2 cups shredded rotisserie chicken and 1 teaspoon ranch seasoning. It’s a crowd-pleaser, IMO.
- Smoky Southwest: Add diced green chiles, a pinch of cumin, and top with pico de gallo and crushed tortilla chips.
- Lighter Lean: Swap heavy cream for evaporated milk, use turkey bacon, and sub half the potatoes with cauliflower florets.
- Vegetarian-Friendly: Use veggie broth, skip bacon, and finish with a smoked gouda-cheddar mix for savory depth.
- Fully Loaded: Stir in corn kernels, a handful of sautéed mushrooms, and a swirl of hot honey on top. Sweet-heat surprise.
FAQ
Can I make this gluten-free?
Yes.
Replace the flour with 1.5 tablespoons cornstarch whisked into cold milk before adding. Simmer to thicken. Use certified gluten-free broth and toppings.
What potatoes are best?
A mix of Yukon Gold (creamy) and russet (starchy) gives the ideal body and texture.
If using only one, Yukon Gold is the safest pick for consistent creaminess.
Can I make it in a slow cooker?
Yes. Cook bacon first, then add everything except cheese and sour cream to the slow cooker. Low for 6–7 hours or high for 3–4 until potatoes are tender.
Mash to desired texture, then stir in cheese and sour cream off heat.
How do I prevent the cheese from clumping?
Turn off the heat, add cheese gradually, and stir constantly. Also, freshly grate the cheese and make sure the soup isn’t boiling when you add it.
What can I use instead of sour cream?
Greek yogurt works great and adds extra protein. Add it off heat to keep it silky and avoid curdling.
Can I add extra protein?
Absolutely.
Rotisserie chicken, crumbled cooked sausage, or even diced ham fold in beautifully. Add at the end to avoid drying out the proteins.
Why is my soup too thick after chilling?
Starches tighten in the fridge. Thin it with a splash of milk or broth while reheating over low heat, stirring until smooth.
In Conclusion
Loaded Baked Potato Soup hits that bullseye where comfort meets big flavor.
Crisp bacon, melty cheddar, tender potatoes—plus that creamy finish that makes everyone silent at the table for a glorious minute. Keep the technique gentle, the seasoning bold, and the toppings generous. Make it once, and watch it become your cold-weather power move.
Your only real problem? Deciding who gets the last bowl.
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