Grandpa Ron always said, “One bowl of this and winter doesn’t stand a chance,” and he meant it. This loaded baked potato soup is the kind of stick-to-your-ribs supper that kept our family warm through long Midwestern winters, when the snowdrifts were high and the roads were slick. It’s built on humble russet potatoes, plenty of smoky bacon, and a good, creamy base that tastes like all the best parts of a loaded baked potato in a spoon. I like to cool it in deli containers with clear lids so it’s ready to grab from the fridge or share with a neighbor who needs a little comfort in a bowl.
Serve this loaded baked potato soup piping hot with a little extra shredded cheddar, bacon, and green onions on top so it looks just as inviting as it tastes. A simple green salad with a tangy dressing or a plate of sliced apples balances the richness nicely. Warm dinner rolls, cornbread, or a crusty farmhouse loaf are perfect for dunking and scraping up every last bit from the bowl. It also travels well in lidded soup containers, so pack it up for a church potluck, a neighbor in need, or to keep in the fridge for easy lunches.
Grandpa ron says one bowl of this and winter doesn’t stand a chance.
Servings: 6
Ingredients
6 slices thick-cut bacon, diced
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
3 cups whole milk
1 cup heavy cream
3 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, freshly ground
1/2 teaspoon smoked paprika (optional but cozy)
1 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup sour cream, plus more for topping
4 green onions, thinly sliced (white and green parts separated)
1/4 cup chopped fresh parsley (optional, for color)
Extra crispy bacon pieces, reserved from cooking, for topping
Directions
Cook the bacon: In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until it is browned and crispy, 8–10 minutes. Stir occasionally so it cooks evenly. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Pour off all but about 2 tablespoons of the bacon drippings from the pot.
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