Cheesy Baked Potato Soup: Loaded Comfort in One Pot
Tastes like a loaded baked potato gave you a hug. One pot, done in 35.
When the day has wrung you out and you need something warm that actually feels like a reward, this is it. Cheesy baked potato soup hits that deep, cozy satisfaction spot without requiring any serious cooking skill or a pile of dishes. You're essentially building a creamy, cheesy broth around tender potato chunks and loading it up with the classic toppings. Expect a thick, hearty soup that eats like a full meal. It reheats beautifully, so making a full pot means tomorrow's lunch is already handled. No fancy technique, no obscure ingredients — just honest, filling comfort food on a weeknight.
Ingredients
- 4 unit russet potatoes — about 2 lbs total, peeled and cut into 3/4-inch cubes
- 4 unit strips bacon — chopped into small pieces
- 1 unit medium yellow onion — diced
- 3 unit garlic cloves — minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour — use cornstarch for gluten-free
- 3 cup low-sodium chicken broth
- 1.5 cup whole milk
- 0.5 cup sour cream
- 1.5 cup shredded sharp cheddar cheese — plus more for topping
- 0.5 tsp smoked paprika
- 0.5 tsp black pepper
- 1 tsp kosher salt — plus more to taste
- 3 unit green onions — sliced, for serving
Method
- 1 In a large heavy-bottomed pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pot.
- 2 Add the butter to the pot with the drippings and melt over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.
- 3 Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
- 4 Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, smoked paprika, salt, and pepper. Stir to combine.
- 5 Add the cubed potatoes and bring the soup to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 12–15 minutes, until the potatoes are completely fork-tender.
- 6 Use a potato masher or the back of a wooden spoon to lightly mash some of the potatoes directly in the pot — this thickens the soup while leaving plenty of chunks. Aim for roughly half mashed, half chunky.
- 7 Reduce heat to low. Stir in the sour cream and shredded cheddar until fully melted and smooth. Taste and adjust salt and pepper as needed.
- 8 Ladle into bowls and top with reserved crispy bacon, extra cheddar, and sliced green onions. Serve immediately.
Variations
- Vegetarian Swap — Skip the bacon entirely and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika (in addition to the half teaspoon already listed) to compensate for the smoky depth you're losing. Top with crispy fried shallots or store-bought bacon bits if you want crunch.
- Faster Version — Use frozen diced hash brown potatoes (about 4 cups) instead of fresh potatoes — they're already cut and they cook in roughly 8 minutes instead of 15, shaving close to 10 minutes off the total time.
- Cheese Swap — No sharp cheddar? Mild cheddar, Colby Jack, or a Mexican blend all melt just as smoothly and work great here. Avoid pre-shredded bags if possible — the anti-caking coating can make the soup slightly grainy.
Notes
For an even thicker soup, mash more of the potatoes in step 6. If the soup thickens too much as it sits or when reheating, splash in a little broth or milk and stir over low heat until loose again. Store leftovers in an airtight container in the fridge for up to 4 days — it gets even better the next day.
Equipment that helps
- Dutch oven or large heavy-bottomed pot — The heavy base distributes heat evenly so the soup simmers gently without scorching the bottom as it thickens.
- Potato masher — Lets you quickly rough-mash some potatoes directly in the pot to thicken the soup without dirtying a blender.
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