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Ultimate Loaded Baked Potato Soup

Ultimate loaded baked potato soup with thick, velvety mashed potatoes, creamy cheese sauce, and bacon drippings for a fully loaded flavor. Half the potatoes are mashed in the pot for hearty texture, with crisp bacon, sharp cheddar, and green onions on top.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 6 slices thick-cut bacon chopped
  • 3 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 0.3333333333 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 cup whole milk
  • 3 lb russet potatoes peeled and diced into ½-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp smoked paprika
  • 0.5 cup sour cream
  • 1.5 cup shredded sharp cheddar cheese
Loaded Toppings
  • 0.5 cup shredded sharp cheddar cheese
  • 0.25 cup sour cream
  • 3 green onions thinly sliced
  • 1 reserved crispy bacon

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the thick-cut bacon in a large Dutch oven over medium heat for 8–10 minutes until crispy, then transfer it to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
  2. Add the unsalted butter to the drippings, then add the diced onion and cook for 5 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the all-purpose flour over the onions and stir constantly for 1–2 minutes.
  5. Slowly whisk in the low-sodium chicken broth until smooth, then whisk in the whole milk.
Simmer and finish creamy
  1. Add the russet potatoes, kosher salt, ground black pepper, and smoked paprika, then bring to a boil.
  2. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
  3. Use a potato masher to mash about half of the potatoes right in the pot, leaving plenty of chunks.
  4. Reduce the heat to low and stir in the sour cream and 1 ½ cups shredded sharp cheddar cheese until melted and creamy.
  5. Taste and adjust the salt and pepper, adding a splash of whole milk if the soup is too thick.
Serve loaded
  1. Ladle the soup into bowls and top with the remaining shredded sharp cheddar cheese, a dollop of sour cream, green onions, and the reserved crispy bacon.

Notes

For the thickest, smoothest texture, mash the potatoes while they’re still hot so they break down evenly into the broth. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop over low heat, stirring often (add a splash of milk if needed). Freezing is not recommended because dairy can separate when thawed. For a lighter option, use reduced-fat cheddar and reduced-fat sour cream for a similar flavor with less richness.