Soups & stews / Chowders & creamy soups
Loaded Baked Potato Soup
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Russets bake until fluffy, then go into a bacon-and-butter roux with milk and broth, mashed only halfway. Cheddar and sour cream stir in off the heat. Set out the big spoons and the green onions.
The short version
Bake 4 russets at 400°F for about an hour, then scoop. Cook bacon, make a quick roux in the fat and butter, whisk in milk and broth, add the potato and mash it partway. Stir in cheddar and sour cream off the heat and top with bacon and green onions.
What makes ours better
small changes, very loud compliments
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Bake the potatoes, don't boil them. Oven heat dries the potato and concentrates its flavor, so the soup is fluffier and tastes toasted. Boiled potatoes go watery and bland.
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Make the roux in bacon fat and butter. Two tablespoons of bacon fat give the whole pot a smoky flavor, and the flour in the roux keeps the soup creamy.
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Mash it only partway. Pushing a masher through the pot a few times breaks the potato down into a thick soup with soft chunks. The more you mash, the thicker it gets.
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Add the cheese and sour cream off the heat. Boiling makes cheese greasy and sour cream grainy. Take the pot off the burner, stir in grated cheddar from a block, then the sour cream, and it stays smooth.
What you need
check the pantry before you promise anyone
- Russet potatoes4 large
- Bacon6 slices
- Unsalted butter2 tablespoons
- All-purpose flour⅓ cup
- Whole milk4 cups
- Shredded sharp cheddar1½ cups
- Sour cream½ cup
- Green onions4 large
Soup
For serving
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Bake the potatoes
Heat the oven to 400°F. Prick the potatoes a few times with a fork and set them directly on the oven rack. Bake until a knife slides into the center with no resistance, 50 to 60 minutes. Let them cool until you can handle them, about 15 minutes.
About 55 min. Cook mode has a timer for this step.
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Crisp the bacon
While the potatoes bake or cool, cook the bacon in a large Dutch oven or soup pot over medium heat, stirring now and then, until browned and crisp, 8 to 10 minutes. Lift it out with a slotted spoon onto a paper towel. Pour off all but 2 tablespoons of fat.
About 9 min. Cook mode has a timer for this step.
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Scoop the potatoes
Halve the potatoes lengthwise and scoop the flesh into a bowl, discarding the skins or saving them for another snack. Break the flesh into rough chunks with a fork.
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Make the roux
Add the butter to the bacon fat in the pot over medium heat. When it melts, whisk in the flour and cook for 2 minutes, until it smells nutty and looks pale gold.
About 2 min. Cook mode has a timer for this step.
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Whisk in the milk
Pour in the milk about a cup at a time, whisking until smooth before adding more. Whisk in the broth, salt and pepper. Bring to a gentle simmer and cook, stirring often, until it thickens enough to coat a spoon, about 8 minutes.
Don't let the milk boil hard, or it can scorch on the bottom.
About 8 min. Cook mode has a timer for this step.
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Add and mash the potato
Stir in the potato and simmer for 5 minutes. Use a potato masher to mash it partway, leaving plenty of soft chunks. For a thicker soup, mash more; for a thinner one, add a splash of milk.
About 5 min. Cook mode has a timer for this step.
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Stir in cheese and sour cream
Take the pot off the heat. Stir in the cheddar a handful at a time until melted, then stir in the sour cream. Taste and add salt and pepper. It needs more than you think, since potato soaks it up.
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Top and serve
Ladle into bowls and top with the bacon, green onions and, if you like, extra cheese and a spoon of sour cream.
Good to know
things I learned the hard way, so you can skip that part
- Short on time? Microwave the potatoes for 10 to 12 minutes, turning once, until soft. The soup is a bit less toasty, but still very good.
- Russets are the right potato. They're starchy and fall apart into a creamy soup. Yukon golds work, but the soup comes out thinner and less fluffy.
- Leftover baked potatoes are ideal here. Skip the baking step and use about 2 pounds of cooked flesh.
- The soup thickens as it sits. Loosen it with milk or broth when you reheat.
- Storage. Refrigerate in an airtight container for 4 days. Reheat gently over low heat with a splash of milk, stirring often. It doesn't freeze well, since the dairy and potatoes turn grainy.
Questions, answered
asked and answered at the kitchen counter
How do I make potato soup thicker?
Mash more of the potato, or simmer it uncovered for 5 more minutes. The soup also thickens as it cools. Don't add more flour at the end, since it tastes raw.
How do I make potato soup thinner?
Stir in warm milk or broth a splash at a time until it looks right. Adding cold milk to a hot soup is fine, but add it slowly.
Why is my potato soup grainy?
The cheese or sour cream probably went in while the soup was boiling, or you used pre-shredded cheese, which has a coating that doesn't melt smoothly. Take the pot off the heat and grate your own.
Can I make it without bacon?
Yes. Use 3 tablespoons of butter instead of the bacon fat and butter, and top with chives and extra cheese. Add a pinch of smoked paprika for a bacon-like flavor.
Can I make it in a slow cooker?
Make the roux and milk base on the stove, then stir in the potato and keep it on low for up to 2 hours. Add the cheese and sour cream just before serving.
Can I make it ahead?
Yes. Make the soup through mashing the potato, refrigerate it, and reheat gently. Stir in the cheese, sour cream and toppings once it's hot, off the heat.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.