loaded baked potato soup

a truly satisfying and rich loaded potato soup that tastes like a liquid baked potato. this foolproof recipe shows you how to build a smoky bacon base and create a perfectly thick, velvety texture that's still loaded with tender potato chunks. say goodbye to thin or grainy soup for good.

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Prep Time 15

Cook Time 30

Course Main Course, Soup

Cuisine American

Servings -8 servings

Equipment

Large Dutch oven or soup pot
wire-mesh strainer or slotted spoon
Potato masher

Ingredients

8 slices thick-cut bacon cut into ½-inch pieces
1 large yellow onion chopped
2 celery stalks chopped
3 cloves garlic finely minced
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups chicken broth low-sodium
2 cups milk whole or 2% recommended
2 lbs russet potatoes about 4 large, peeled and cut into ½-inch dice
1 cup heavy cream
½ cup sour cream
1 ½ cups sharp cheddar cheese shredded (plus extra for serving)
salt and freshly ground black pepper to taste

for serving (optional):

sliced green onions or fresh chives
extra crispy bacon
additional sour cream
extra shredded cheddar

Instructions

crisp the bacon: add the chopped bacon to a large, heavy-bottomed pot or dutch oven. cook over medium heat, stirring, until the bacon is crispy and the fat has rendered (about 8-10 minutes). use a slotted spoon to move the bacon bits to a paper towel-lined plate.
build the flavor base: drain all but 2 tablespoons of the bacon drippings from the pot. add the chopped onion and celery to the pot and sauté in the bacon fat until tender and translucent, about 5-6 minutes. stir in the minced garlic and cook for 1 more minute until fragrant.
create the roux: add the 4 tablespoons of butter to the pot with the vegetables. once melted, sprinkle in the all-purpose flour. whisk constantly for 1-2 minutes. this step is crucial for toasting the flour, which removes any raw taste and creates a smooth base.
add liquids & potatoes: while whisking, gradually pour in the chicken broth to create a smooth, lump-free liquid. once all the broth is incorporated, whisk in the milk. add the diced russet potatoes and season with salt and pepper.
simmer the soup: increase the heat to bring the soup to a gentle boil, then immediately reduce the heat to a steady simmer. cover the pot and let cook for 15-20 minutes. the soup is ready for the next step when the potatoes are fork-tender.
create the dual texture: turn the heat to low. use a potato masher to press down on the potatoes directly in the pot 5-7 times. the goal is to break up about half of the potatoes to release their starches, which thickens the soup naturally, while keeping the rest as tender chunks.
finish with dairy (off heat): remove the pot completely from the heat. let it rest for 1 minute. stir in the heavy cream and sour cream until combined. now, add the shredded cheddar cheese in handfuls, stirring until each addition is melted before adding the next. this gentle, residual-heat method prevents the cheese from becoming grainy.
serve: stir half of the reserved crispy bacon back into the soup. taste for final seasoning, adding more salt or pepper as needed. ladle the hot soup into bowls and garnish with the remaining bacon, extra cheese, a dollop of sour cream, and fresh green onions.

Notes

russet potatoes are essential: this recipe relies on the high-starch content of russets to create its natural thickness. waxy potatoes (like red or yukon) will not break down and will result in a thin, broth-based soup.
smooth cheese technique: never add cheese or dairy to a rapidly boiling liquid. to ensure your soup is perfectly smooth and creamy, take the pot off the stove before stirring in the cream, sour cream, and cheese. this prevents the dairy from "breaking" or the cheese from becoming oily.
texture is key: the goal is a mix of a creamy, velvety base and tender potato chunks. be careful not to over-blend or mash all the potatoes, or the soup can become heavy or pasty.
storing & reheating: leftovers will keep in an airtight container in the refrigerator for 3-4 days. the soup will thicken significantly when cold. reheat gently on the stovetop over medium-low heat, stirring often. add a splash of milk or broth to thin it back to the desired consistency.
freezing: freezing is generally not recommended for potato soups, as the texture of the potatoes can become mealy and the dairy-based broth can separate when thawed.

Keyword creamy potato bacon soup, loaded baked potato soup, loaded potato soup