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Paula Deen Loaded Baked Potato Soup

Loaded baked potato soup recipe combines oven-baked russet potatoes with a creamy broth simmered in a Dutch oven. The potatoes are partly mashed for a thick, chunky texture, then finished with crisp bacon, sharp cheddar, and green onions.
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Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Cooling time 10 minutes
Total Time 1 hour 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 russet potatoes large (about 2 1/2 pounds), scrubbed and dried
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup sour cream room temperature
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the toppings
  • 8 slices bacon
  • 1.5 cups shredded sharp cheddar cheese
  • 4 green onions thinly sliced

Equipment

  • 1 baking sheet
  • 1 5-quart Dutch oven
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick the potatoes all over with a fork.
  3. Place the potatoes on a baking sheet and bake for 50–60 minutes, until a knife slides easily into the centers.
  4. Let the potatoes stand until cool enough to handle, about 10 minutes.
Make the soup
  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the broth and milk.
  4. Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring often, until lightly thickened.
  5. Halve the potatoes and scoop the flesh into the pot.
  6. Mash about half of the potatoes against the side of the pot, leaving the rest in chunks.
  7. Simmer gently for 5 minutes.
  8. Remove the pot from the heat.
  9. Stir in the sour cream, salt, and pepper.
Prepare the toppings and serve
  1. Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
  3. Ladle the soup into bowls.
  4. Top the soup with the bacon, cheddar, and green onions.

Notes

For the thickest texture, mash only about half of the potatoes and leave the rest in chunks. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy can separate. For a tangy swap, replace the sour cream with plain Greek yogurt.