Description
You know that feeling when you walk into your grandma’s kitchen and something smells like pure comfort? That’s this soup. We’re talking loaded baked potato vibes but in a bowl you can actually slurp. It’s creamy, chunky, loaded with bacon (obviously), and topped with all the good stuff that makes a baked potato legendary. This isn’t just soup — it’s a warm hug on a cold day, a bad-mood fixer, and your new go-to when you need something that feels like home. Plus, it’s way easier than you think and tastes like you’ve been stirring it all day when really you’ve been binge-watching Netflix.
Ingredients
For the Soup Base:
- 6 large russet potatoes, baked and cooled
- 4 cups chicken broth (veggie broth works too)
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 tbsp butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For the Flavor Party:
- 8 strips thick-cut bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (trust me on this one)
For the Loaded Toppings:
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 green onions, chopped
- Extra bacon crumbles (because why not?)
- A handful of fresh chives
Instructions
If you haven’t already, bake your potatoes at 425°F for about 45 minutes until they’re fork-tender. Let them cool, then scoop out the flesh and roughly chop it. Save some of the skins — they add amazing texture.
Cook your bacon in a large pot until crispy. Remove and set aside, but leave about 2 tablespoons of that liquid gold (bacon fat) in the pot. This is where the magic starts.
Sauté your diced onion in the bacon fat until soft and golden, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking — we don’t want any lumps crashing this party.
Add your chopped potatoes, thyme, and smoked paprika. Let it simmer for 15-20 minutes until everything gets friendly.
For texture lovers: mash about half the potatoes right in the pot with a potato masher. For smooth operators: blend about 1/3 of the soup and stir it back in.
Lower the heat and stir in the milk, cream, and butter. Let it heat through but don’t let it boil (nobody wants curdled soup).
Season with salt and pepper. Taste and adjust — this is your soup now.
Ladle into bowls and go crazy with the toppings. We’re talking cheese, sour cream, bacon, green onions, chives — make it look like a loaded baked potato exploded in the best way possible.
Notes
Grab some crusty bread or cornbread for dipping — you’ll want to soak up every drop.
A simple side salad keeps things balanced (but honestly, this soup is the star).
Pair with a cold beer or a glass of white wine if you’re feeling fancy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~28g
- Protein: ~12g