Loaded Baked Potato Soup: Ultimate Comfort in a Bowl

Imagine the cozy, satisfying essence of a fully-loaded baked potato—crispy bacon, melted cheddar, tangy sour cream, and fresh chives—transformed into a velvety, rich, and utterly indulgent soup. This Loaded Baked Potato Soup is the definitive answer to chilly evenings, a need for hearty comfort, or any occasion that calls for a deeply nourishing meal. It’s a restaurant-quality dish made easily at home, promising to become a cherished staple in your recipe collection.

Why This Recipe Works

The secret to this soup’s incredible depth of flavor lies in a two-step process: first, roasting the potatoes to concentrate their earthy sweetness, and second, using the potato skins to create a flavorful broth base. We build layers of taste with a classic mirepoix (onion, celery, carrot), a hint of garlic, and a roux for perfect thickness. The result is a soup that’s creamy without being overly heavy, packed with texture and classic baked potato toppings in every spoonful.

Detailed Ingredients List

Yields: 6 generous servings | Prep time: 20 mins | Cook time: 1 hour

• For the Potatoes & Broth:
  • 3 lbs (about 1.4 kg) russet potatoes, scrubbed clean
  • 2 tbsp olive oil, divided
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 6 cups low-sodium chicken broth (or vegetable broth)
• For the Soup Base:
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1 tsp dried thyme
  • ½ tsp smoked paprika (optional, for depth)
• For Toppings & Finish:
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream, plus extra for serving
  • ½ cup chopped fresh chives or green onions
  • Additional salt and pepper to taste

Step-by-Step Instructions

Step 1: Roast the Potatoes

1. Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork. Rub with 1 tbsp olive oil and sprinkle with ½ tsp salt. Place directly on the oven rack and bake for 50-60 minutes, or until very tender when pierced with a knife.
2. Let potatoes cool until manageable. Cut in half and scoop the flesh into a bowl; set aside. Reserve the potato skins.

Step 2: Create the Potato Skin Broth (Flavor Secret!)

1. In a large soup pot or Dutch oven, combine the chicken broth and the reserved potato skins. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Strain the broth into a large bowl, discarding the skins. You should have about 5-6 cups of enriched broth. Set aside. Wipe the pot clean.

Step 3: Build the Flavor Base

1. In the same pot, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Leave 3 tbsp of bacon fat in the pot (discard extra or save).
2. Add the onion, carrot, and celery to the pot. Cook in the bacon fat for 8-10 minutes, stirring often, until vegetables are softened.
3. Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.

Step 4: Assemble and Simmer the Soup

1. Gradually whisk in the reserved potato skin broth, ensuring no lumps form from the roux. Add the dried thyme, smoked paprika (if using), remaining 1 tsp salt, and pepper.
2. Bring to a gentle simmer. Add the reserved baked potato flesh, breaking up any large chunks with your spoon or a potato masher. For a creamier texture, you can blend about 2 cups of the soup with an immersion blender directly in the pot, or transfer carefully to a countertop blender and puree before returning to the pot.
3. Reduce heat to low and simmer for 15 minutes to allow flavors to meld.

Step 5: Finish and Serve

1. Stir in the half-and-half and 1 cup of the shredded cheddar cheese until melted and smooth.
2. Critical Tip: To prevent curdling, temper the sour cream. Ladle about 1 cup of the hot soup into a bowl, whisk in the 1 cup of sour cream until smooth, then slowly stir this mixture back into the main pot.
3. Heat through gently on low—do not boil. Taste and adjust seasoning with additional salt and pepper if needed.
4. Ladle into bowls and garnish generously with the reserved crispy bacon, remaining shredded cheddar, a dollop of sour cream, and a sprinkle of fresh chives.

Cooking Tips & Expert Variations

• Make-Ahead: The soup base (through Step 4) can be made 2 days ahead. Store cooled soup in the fridge. Reheat gently and add dairy just before serving.
• Texture Control: For a completely smooth soup, puree all of it. For a chunky, rustic feel, don’t puree any. We recommend a hybrid for the best mouthfeel.
• Slow Cooker Method: Add cooked potato flesh, sautéed veggies, broth, and seasonings to a slow cooker. Cook on LOW for 4-6 hours. Whisk flour with the half-and-half until smooth, stir in along with cheese and sour cream during the last 30 minutes.
• Dietary Twists:
  • Vegetarian: Omit bacon, use vegetable broth, and sauté veggies in 3 tbsp butter or olive oil. Add 1 tsp liquid smoke with the broth for a “bacony” hint.
  • Lighter Version: Use milk instead of half-and-half, low-fat sour cream, and reduce cheese to 1 cup.
  • Extra Creamy: Substitute 1 cup of the broth with 1 cup of heavy cream added at the end with the half-and-half.

Serving Suggestions

This soup is a complete meal in a bowl, but it pairs beautifully with a simple side salad of crisp romaine with a sharp vinaigrette to cut through the richness. For the ultimate comfort food experience, serve it alongside warm, crusty artisan bread, soft pretzel rolls, or in a hollowed-out bread bowl. The soup also freezes well (before adding dairy). Thaw overnight in the refrigerator and reheat gently, adding fresh dairy and toppings when serving.

Gather your ingredients, embrace the simple process, and get ready to ladle out the ultimate hug in a bowl. This Loaded Baked Potato Soup is more than a recipe—it’s a delicious, heartwarming experience.