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Two photos of loaded baked potato soup topped with bacon, cheddar, sour cream, and chives.

Loaded Baked Potato Soup

A thick, creamy potato soup with bacon and cheddar, topped with sour cream and chives like a loaded baked potato.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 Servings
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 1/2 pounds russet potatoes peeled and cubed
  • 1 teaspoon smoked paprika
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Sliced chives for topping

Equipment

  • Large pot or Dutch oven
  • Potato masher

Method
 

  1. Cook the bacon until crisp and reserve 2 tablespoons of drippings.
  2. Cook the onion in the drippings 5 minutes, then add the garlic.
  3. Stir in the flour for 1 minute.
  4. Whisk in the broth, then add the potatoes and smoked paprika.
  5. Simmer 15-20 minutes until the potatoes are tender.
  6. Mash about a third of the potatoes in the pot.
  7. Tip: Mash by hand; blending can make the soup gluey.
  8. Lower the heat and stir in the milk, sour cream, and cheddar.
  9. Season and serve with bacon, cheese, sour cream, and chives.

Notes

The soup thickens as it sits; thin with milk or broth when reheating.
Shred your own cheese for the smoothest melt.