Loaded Baked Potato Soup Recipe
Thick and velvety loaded baked potato soup with russet and Yukon Gold potatoes, crispy bacon, sharp cheddar, sour cream, and a rich, savory broth.
Servings: 8 servings
Equipment
- Immersion blender or stand blender
Ingredients
- 8 strips bacon
- 3 tablespoons butter
- 1 large yellow onion diced
- 4 celery stalks finely diced
- 6 cloves garlic minced
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups unsalted chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 teaspoons Better Than Bouillon roasted chicken base or 1 boullion cube
- 1 1/2 pounds russet potatoes peeled and diced
- 1 pound Yukon Gold potatoes peeled and diced
- 2 cups sharp cheddar cheese freshly shredded, plus extra for topping
- 1/2 cup sour cream room temperature, plus extra for topping
- fresh chives chopped, for topping
Instructions
- Cook the Bacon. In a large Dutch oven over medium-low heat, cook the bacon until crispy on both sides, flipping halfway through. Transfer to a plate to cool, then chop. Remove about half the bacon fat, leaving the rest in the pot.
- Caramelize the Onions. Add the butter and diced onion to the reserved bacon drippings. Cook for about 10 minutes, stirring occasionally, until the onions are deeply softened and beginning to caramelize. Add the celery and cook until softened, then stir in the garlic and cook for another 30 seconds until fragrant.
- Build the Creamy Broth. Add the black pepper and sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes. Gradually whisk in the chicken stock, whole milk and heavy cream, scraping up any browned bits from the bottom of the pot. Stir in the chili powder, smoked paprika and chicken bouillon.
- Simmer the Potatoes. Add the diced russet and Yukon Gold potatoes. Increase the heat to medium and bring to a gentle boil, then reduce to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the potatoes are fork-tender.
- Blend Until Thick and Creamy. Using an immersion blender, make 8-10 slow, circular passes through the soup until the broth becomes thick and velvety, leaving plenty of tender potato chunks. (Alternatively, you can blend half the soup in a blender, then return to the pot, but be careful as the mixture is hot.)
- Add the Cheese and Sour Cream. Reduce the heat to low and gradually stir in the shredded sharp cheddar until melted. Remove the pot from the heat and stir in the room-temperature sour cream until smooth.
- Finish with Crispy Bacon. Stir in most of the chopped bacon, reserving some for topping. Taste and adjust the seasoning as needed.
- Serve with All the Toppings. Ladle the soup into bowls and top with reserved crispy bacon, extra shredded cheddar, sour cream and fresh chives.
Notes
- Why I use two kinds of potatoes: Russet potatoes have a higher starch content and break down more easily, helping create a naturally thick, velvety soup. Yukon Gold potatoes hold their shape better, leaving tender potato chunks throughout. Using both gives you the best balance of creamy and hearty textures.
- Don't rush the onions: Allowing the onions to cook for about 10 minutes until deeply softened and beginning to caramelize builds a rich, savory foundation. This extra step makes a noticeable difference in the finished soup.
- Keep the bacon crispy: Avoid adding the cooked bacon back into the soup while the potatoes are simmering. Bacon that cooks too long in the broth becomes soft and can develop an almost ham-like texture. Stir it in just before serving, reserving some for topping.
- Be careful not to overblend: Start with approximately five circular passes of an immersion blender, then check the consistency. You want a creamy broth with plenty of potato chunks remaining. Overblending potatoes can release too much starch and create a gummy texture.
- Use room-temperature sour cream: Cold sour cream added directly to very hot soup can separate or curdle. Allow it to come to room temperature before adding, and stir it in after removing the pot from the heat.
- Adjust the consistency: Potato soup naturally thickens as it sits. If it becomes thicker than you prefer, stir in a splash of warm chicken stock or milk until it reaches your desired consistency.
- Storage and reheating: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring occasionally and adding a splash of milk or chicken stock as needed. Avoid boiling to prevent the dairy from separating.