Creamy Loaded Baked Potato Soup Recipe

Introduction

The first time I tasted a truly great baked potato soup, it wasn’t from a restaurant — it was made by a home cook who understood balance: rich, creamy, smoky, and earthy. This recipe brings that same soul-warming depth, but with chef-level technique and texture. It’s everything you love about a loaded baked potato — reimagined in spoonable, silky form.

Why This Recipe Works

Ingredients for Recipe

4 slices thick-cut bacon, chopped: Render slowly to crisp; reserve fat for flavor base.
2 tablespoons unsalted butter: Combines with flour to make a rich roux.
1 medium yellow onion, finely chopped: Adds sweetness and aromatic depth.
3 garlic cloves, minced: Just a hint — don’t let it brown or it will turn bitter.
2 tablespoons all-purpose flour: Helps thicken the soup without making it gummy.
2½ cups peeled Russet potatoes, baked and mashed: Creamy base — bake for depth over boiling.
1½ cups Yukon Gold potatoes, diced: Holds structure for a pleasant bite.
3½ cups low-sodium chicken broth: Rich and savory, but won’t overpower.
1½ cups whole milk: Smooth texture and subtle richness.
½ cup sour cream: Tangy and creamy finish — stir in off heat.
1 cup sharp cheddar cheese, shredded: Melts into soup and adds boldness.
Salt and pepper to taste: Balance carefully; bacon adds salt.
Chopped scallions, extra cheddar, sour cream & bacon bits: Optional toppings — but highly recommended.

Step-by-Step Instructions

1. Crisp the Bacon: In a heavy pot, cook bacon over medium heat until crispy. Remove and drain on paper towels. Leave 2 tablespoons of bacon fat in the pot.
2. Build the Base: Add butter and chopped onion to the pot. Sauté until soft and translucent, about 5–7 minutes. Add garlic and cook for 30 seconds.
3. Make the Roux: Sprinkle flour over onion mixture. Stir and cook 1–2 minutes until golden. This step prevents the floury taste later.
4. Add Liquids & Potatoes: Gradually whisk in chicken broth and milk. Stir in both types of potatoes — mashed baked russets and diced golds. Simmer gently for 15–20 minutes.
5. Stir in Sour Cream & Cheese: Reduce heat and stir in sour cream and shredded cheddar. Stir until melted and creamy. Season to taste with salt and pepper.
6. Serve Loaded: Ladle into bowls and top with reserved bacon, extra cheese, scallions, and a dollop of sour cream.

Chef’s Insight: Don’t let the garlic brown — you want aroma, not bitterness.

Pro Tips & Common Mistakes to Avoid

Bake, Don’t Boil the Russets – Baking intensifies flavor and avoids watery results.

Use Two Potato Types – One for body, one for texture — balance is everything.

Avoid high heat after dairy is added – It may cause splitting or curdling.

Don’t rely on bacon alone for salt – Always taste before serving.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This soup is a full meal in a bowl — creamy, hearty, and deeply satisfying. One serving is approximately 400–450 calories, depending on toppings. It stores well in the fridge for 3–4 days. Reheat gently over low heat with a splash of milk or broth. Freezes decently, though fresh dairy texture may change slightly — stir well when reheating.

This isn’t just soup — it’s a hug in a bowl. It’s what you serve when the weather turns cold, when guests need impressing, or when you just want something purely comforting that still feels elevated. From the crisp bacon to the silky base and the sharp cheddar punch — every spoonful is layered with warmth and soul.