Description
This Copycat Loaded Baked Potato Soup is a rich and creamy comfort food classic, packed with crispy bacon, tender russet potatoes, sharp cheddar cheese, and a touch of smoky paprika. Perfect for cooler days, this hearty soup combines the flavors of a loaded baked potato in a warm, creamy bowl.
Ingredients
Scale
Soup Base
- 6 slices thick-cut bacon, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 cup chicken stock or broth
- 3 large russet potatoes, baked, peeled, and roughly mashed
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika (optional)
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
Garnishes
- Sliced green onions
- Extra shredded cheddar cheese
- Additional cooked bacon bits
- Sour cream or chives (optional)
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2–3 tablespoons of bacon drippings in the pot.
- Make the roux: Add butter to the bacon fat in the pot. Once melted, whisk in the flour and cook for 1 minute to form a smooth roux.
- Add liquids: Gradually whisk in the milk, followed by the chicken broth. Continue whisking until smooth and thickened, about 5–7 minutes.
- Add potatoes: Stir in the mashed baked potatoes. Mix well to combine, leaving some chunks for texture.
- Season and simmer: Add salt, black pepper, and smoked paprika. Simmer over low heat for 10–15 minutes, stirring occasionally.
- Finish with sour cream and cheese: Turn off the heat. Stir in sour cream and shredded cheddar until smooth and fully melted.
- Serve and garnish: Ladle into bowls and top with crispy bacon, green onions, extra cheese, or your favorite toppings like sour cream or chives.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% if preferred.
- Leftover baked potatoes work great for this recipe, making it a good way to use them up.
- Adjust the amount of bacon and cheese to taste for a richer or lighter soup.
- Smoked paprika is optional but adds a nice depth of flavor.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
- Be careful not to overcook the flour in the roux to avoid a burnt taste.
