If you could put a "warm hug" in a bowl, this would be it. This Loaded Baked Potato Soup is rich, creamy, and packed with all the best toppings: crispy bacon, melted cheddar cheese, and fresh green onions.
It is arguably better than the famous version at Panera Bread, and you can make a huge pot of it at home for a fraction of the price. It is the perfect meal for a chilly evening or when you just need some serious comfort food.
The Secret to the Perfect Texture
We want a soup that is thick and creamy, not watery or gluey.
The Potatoes: Use Yukon Gold or Russet potatoes. They break down slightly as they cook, naturally thickening the soup.
** The Masher Trick:** Once the potatoes are soft, we use a potato masher right in the pot to crush half of them. This makes the base thick while leaving chunky potato bites for texture. No flour or cornstarch needed!
Ingredients Checklist
6 slices Bacon: Cut into small pieces.
1 Onion: Diced (yellow or white).
3 cloves Garlic: Minced.
3 lbs (1.4kg) Potatoes: Peeled and diced into 1-inch cubes.
4 cups Chicken Broth: Or vegetable broth.
1 cup Milk: Whole milk is best.
2/3 cup Heavy Cream: For that velvety finish.
1 cup Sharp Cheddar Cheese: Shredded (plus extra for topping).
1/2 cup Sour Cream: The secret ingredient for tanginess.
Salt and Pepper: To taste.
Green Onions: Chopped (for garnish).
Step-by-Step Instructions
1. Crisp the Bacon
Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon pieces. Cook until crispy and brown. Crucial Step: Remove the bacon with a slotted spoon and set it aside on a paper towel, but leave about 2 tablespoons of bacon grease in the pot. We will cook the veggies in this liquid gold for maximum flavor.
2. Sauté the Aromatics
Add the diced onion to the pot with the hot bacon grease. Cook for 3-5 minutes until soft. Add the garlic and cook for just 30 seconds until fragrant.
3. Simmer
Add the diced potatoes and pour in the chicken broth. The liquid should just cover the potatoes. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-15 minutes. Test a potato with a fork—it should slide in easily.
4. The "Mash"
Turn the heat down to low. Use a potato masher (or a fork) to mash about half of the potatoes directly in the pot. This instantly thickens the soup without making it like baby food. You want to keep some chunks!
5. Make it Creamy
Stir in the milk, heavy cream, shredded cheddar cheese, and sour cream. Stir constantly until the cheese melts and the soup is smooth. Do not let it boil rapidly, or the dairy might curdle. Just let it get hot. Taste and season generously with salt and pepper.
6. Serve "Loaded"
Ladle the soup into bowls. This is the fun part—the toppings! Top generously with the crispy bacon you set aside, extra cheddar cheese, and fresh green onions. Some people even add a dash of hot sauce!
Frequently Asked Questions
Can I freeze this soup? Because it contains a lot of dairy (cream and sour cream), it can separate slightly when frozen. It is best eaten fresh or stored in the fridge for up to 3 days. If you do freeze it, reheat it very gently on the stove.
Do I have to peel the potatoes? If you use Yukon Gold (thin skin), you can leave the skin on for a more rustic texture. If using Russets (thick skin), definitely peel them.
Final Thoughts
This soup is a meal in itself. It is hearty, filling, and incredibly satisfying. Serve it with a piece of crusty bread to wipe the bowl clean.
Warning: Your family will ask you to make this every week!
