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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a thick, creamy, butter-and-roux style soup made with baked russet potato flesh, cheddar, and sour cream. It simmers until velvety, then gets topped like a loaded baked potato with bacon, extra cheese, and green onions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and toppings
  • 6 russet potatoes Baked and scooped; you’ll mash some for texture.
  • 1 lb bacon Cooked and crumbled; reserve some for serving.
  • 1.5 cups sour cream Fold in 1-1/2 cups; use extra for serving if desired.
  • 2 cups shredded cheddar Fold into the soup; reserve extra for topping if desired.
  • 0.5 cup green onions For serving (chopped).
Soup base and seasoning
  • 1 stick unsalted butter 1 stick (1/2 cup).
  • 0.67 cup all-purpose flour For the roux.
  • 6 cups whole milk
  • 1 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken the soup
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour. Cook for 2-3 minutes until the roux turns golden and smooth.
  2. Gradually whisk in the whole milk and chicken broth, then simmer over medium heat while stirring constantly until thickened, about 12-15 minutes. Keep stirring to prevent scorching on the bottom.
Add potatoes and dairy
  1. Fold in the baked russet potato flesh and mash some pieces directly in the pot to create a mix of chunks and creaminess. Stir until the potatoes are evenly distributed.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder. Continue stirring until the soup is fully combined and creamy.
Finish and serve
  1. Fold in most of the crumbled bacon, reserving a portion for the topping. Stir to evenly distribute the bacon throughout the soup.
  2. Serve the soup with extra sour cream, extra cheddar, the reserved bacon, and green onions on top. Add toppings right before serving for the best loaded-baked-potato look.

Notes

Pro tip: If the soup gets too thick as it stands, loosen it with a splash of hot milk or chicken broth and warm gently. Store leftovers in the refrigerator up to 3-4 days; reheat on the stovetop over low heat, stirring frequently. Freezing is not recommended due to sour cream and dairy texture, but you can make it ahead and hold refrigerated before reheating. For a lighter version, swap half the sour cream for plain Greek yogurt (same amount) and use reduced-fat cheddar and milk.