Loaded Baked Potato Soup

📍 Midwest — The Bowl of Comfort

Everything you love about a loaded baked potato, transformed into a thick, creamy soup. Tender potato chunks swimming in a velvety broth, topped with sharp cheddar, crispy bacon, sour cream, and fresh chives. This is the soup that makes winter bearable.

At a Glance

Ingredients

The Soup

• 4 pounds russet potatoes, peeled and cut into 1-inch cubes
• 8 slices thick-cut bacon
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sour cream
• 1½ teaspoons fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika

The Toppings

• 2 cups sharp cheddar cheese, shredded
• Reserved crumbled bacon
• Sour cream
• Fresh chives, chopped
• Green onions, sliced (optional)

Instructions

1. Cook the potatoes. Place potato cubes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender. Drain and set aside.

2. Cook the bacon. While potatoes cook, arrange bacon in a single layer in a large Dutch oven or heavy pot. Cook over medium heat, flipping occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate. Crumble when cool. Reserve 2 tablespoons of bacon fat in the pot.

3. Build the base. Add butter to the bacon fat and melt over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

4. Make the roux. Sprinkle flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.

5. Add the liquids. Gradually pour in chicken broth, whisking constantly to prevent lumps. Add milk and heavy cream. Bring to a gentle simmer.

6. Add the potatoes. Add the cooked potatoes to the pot. Using a potato masher or the back of a wooden spoon, mash about half of the potatoes to thicken the soup while leaving chunks for texture.

7. Finish the soup. Stir in sour cream, salt, pepper, and smoked paprika. Simmer for 10 minutes, stirring occasionally, until thick and creamy. Adjust seasoning to taste.

8. Serve loaded. Ladle soup into bowls. Top each serving generously with shredded cheddar, crumbled bacon, a dollop of sour cream, and a shower of fresh chives.

Tips & Variations

• Potato Choice: Russets are starchier and break down beautifully to thicken the soup. Yukon Golds work but stay chunkier.
• Texture Control: Mash more potatoes for a thicker soup, fewer for a chunkier version. You can also blend part of the soup for ultra-creamy consistency.
• Slow Cooker: Sauté onion and garlic, make the roux, then transfer everything to a slow cooker. Cook on low for 6–8 hours.
• Vegetarian Version: Skip the bacon, use vegetable broth, and top with vegetarian bacon bits.
• Extra Cheesy: Stir 1 cup shredded cheddar directly into the soup before serving.
• Broccoli Addition: Add 2 cups steamed broccoli florets for a broccoli-potato hybrid.
• Make It Lighter: Substitute half-and-half for heavy cream and use reduced-fat sour cream.

🌾 Did You Know?

Loaded baked potato soup emerged as a restaurant favorite in the 1980s, combining the Midwest's two great loves: potatoes and soup. Idaho and the upper Midwest grow vast quantities of russet potatoes, making them an everyday staple. The "loaded" part — bacon, cheese, sour cream, and chives — mirrors the toppings on a classic steakhouse baked potato. This soup became a church supper and potluck favorite because it's easy to make in large batches and everyone loves it. On a freezing January day in Minnesota or Iowa, there's nothing more comforting than a steaming bowl of this golden goodness.

📸 Photography note: Deep ceramic bowl filled with creamy white potato soup, generously topped with shredded orange cheddar, crispy bacon crumbles, a swirl of sour cream, and bright green chives. Crusty bread slice on the side. Wooden table with a blue striped napkin. Steam rising, cozy winter lighting.