Loaded Baked Potato Soup: A Cozy Fall Staple
As autumn settles in and temperatures dip, dinner conversations often shift from light salads to hearty, warming dishes—and soup naturally takes center stage. Among the most comforting options, loaded baked potato soup delivers familiar flavors in a rich, satisfying form.
This rendition elevates the classic by starting with oven-baked russets rather than boiled, allowing their skins to crisp while intensifying their natural sweetness. While the potatoes roast, a full strip of bacon cooks alongside, its fat rendered and saved to form the foundation of the soup’s base. Combining that smoky bacon fat with butter creates a roux that thickens the broth and infuses depth into every bite.
The resulting soup is creamy yet substantial, studded with tender potato chunks, sharp cheddar, crispy bacon bits, and a dollop of sour cream. Fresh chives add a bright, herbal finish, echoing the toppings found on a traditional loaded baked potato.
A small but meaningful tip: grating the cheese by hand improves both texture and melt. Pre-shredded varieties often contain anti-caking agents that can interfere with smooth integration into soups, whereas freshly shredded cheddar dissolves more uniformly, yielding a velvety consistency without extra effort.
The soup is served generous portions—four bowls that feel indulgent despite modest ingredient costs. Topped with additional bacon, cheese, sour cream, and chives, it pairs well with simple crackers or a slice of warm, crusty bread.
Though rooted in affordability, the dish avoids any hint of austerity. Its richness comes from thoughtful technique, not premium price tags—a hallmark of approachable, everyday cooking.
In a large pot set over medium heat, warm 2 tablespoons of the reserved bacon drippings together with 2 tablespoons of butter. Cook the onion for 4 to 5 minutes until it softens, then add the garlic and sauté for roughly 30 seconds.
Whisk in the flour and let it cook for 1 to 2 minutes. Gradually pour in the chicken broth while whisking to a smooth consistency, then dissolve in the Better Than Bouillon Roasted Chicken Base. Follow with the milk and heavy cream.
Add the baked potato, smoked paprika, salt, and pepper. Bring to a gentle simmer and continue cooking until the soup is heated through and thickened.
Lower the heat and stir in freshly shredded cheddar until fully melted and smooth. Mix in the sour cream along with most of the chopped bacon, saving some for garnish.
Ladle the soup into bowls and top each serving with additional cheddar, crispy bacon, sour cream, and fresh chives.
Broke Gourmet Tip: Do not discard the bacon grease. Incorporating some of it into the roux helps distribute bacon flavor throughout the entire soup rather than reserving it solely for the toppings.
Roy Mosby is a Marysville resident and the creator of the YouTube channel Broke Gourmet.