Print Recipe

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe

Make Loaded Baked Potato Soup Recipe: creamy roasted potato soup topped with cheddar, bacon, sour cream, and green onions.

Ingredients

Instructions

Step 1: Roast the potatoes until tender and crisp

Preheat the oven and prepare the potatoes by pricking, rubbing with olive oil, and sprinkling with kosher salt. Arrange them on a lined baking sheet and roast until the skins are crisp and a knife slides easily through the center. Remove and let them cool just enough to handle — the contrast between crisp, oil-kissed skins and the soft, steaming interior is important for texture when you scoop the flesh later.


Step 2: Cook the bacon and reserve the drippings

Cook the thick-cut bacon until deeply browned and crisp, then transfer to paper towels to drain. Pour the rendered fat into a heatproof vessel and set aside 2 tablespoons to return to the cooking pot; crumble or chop the cooled bacon into bite-size pieces for garnish. Keep the crumbled bacon separate so its crunchy texture stays pristine against the creamy soup.


Step 3: Sweat the aromatics in the reserved fat and butter

Return the reserved bacon drippings and butter to a heavy Dutch oven and melt until foamy. Add finely diced yellow onion and the white parts of the scallions and cook gently until soft, translucent and just starting to turn golden at the edges — the onions should be glossy and tender, not browned. Add minced garlic for the last 30–60 seconds so it becomes fragrant without coloring.

Step 4: Build the roux and develop the velvety base

Sprinkle the flour evenly over the softened onions and stir constantly to create a smooth, thick paste — a pale, gently bubbling roux that smells faintly nutty and contains no raw flour. Gradually whisk in the chicken broth, then the milk and cream, bringing the mixture to a gentle simmer. Cook until the liquid becomes slightly thickened and velvety, coating the back of a spoon — think satin texture with small rising bubbles, not a rolling boil.


Step 5: Scoop, mash, and incorporate the roasted potato flesh

Halve the warm potatoes and scoop the fluffy flesh into a large bowl, leaving a thin layer if you saved skins. Coarsely mash with a fork or masher so there are still small, tender potato chunks for pleasant bite and rustic texture. Add the mashed potato to the simmering base in two or three additions, stirring after each so the potato integrates smoothly and the soup thickens into a creamy, lightly chunky consistency.

Step 6: Season and finish with cheese and sour cream

Stir in kosher salt, freshly ground black pepper, and smoked paprika, tasting and adjusting. Gradually fold in most of the shredded sharp cheddar a handful at a time over low heat, stirring until each addition melts to a glossy, homogeneous cream. Remove from heat and whisk in full-fat sour cream until the soup is luxuriously smooth; thin slightly with warm milk or broth if needed.


Step 7: Fold in green onions and adjust final seasoning

Fold half of the sliced green onion tops into the pot to add freshness and a mild onion bite, then taste and correct salt and pepper as needed. The finished pot should read as a warm, golden-ivory soup studded with soft potato pieces and ribbons of melted cheddar.

Step 8: Serve warm with the classic loaded garnishes

Ladle the hot soup into warm wide bowls and finish each serving with a sprinkle of the reserved shredded cheddar, a generous dollop of sour cream, a handful of crisp bacon pieces, and the remaining green onion tops or chopped chives for color and bite. Serve immediately with crusty bread on the side.


Notes