When a knife slides easily into the center of a russet, the potato is ready to turn into soup: fluffy inside, with enough structure to scoop cleanly. I bake the potatoes whole for Paula Deen Loaded Baked Potato Soup, then fold that warm flesh into a savory broth-and-milk base. The result tastes like the filling of a loaded baked potato, but you can eat it with a spoon and still get real potato pieces in every bowl.
Baking the russets before they go into the pot keeps them fluffy and avoids watering down the soup with extra moisture from boiling. A quick flour-and-butter roux gives the broth body, while the potatoes do the rest of the thickening. I leave some potato in chunks and finish each bowl with bacon, cheddar, and green onion for salty crunch and a fresh bite against the creamy base. That balance makes each spoonful hearty without turning the soup into mashed potatoes under toppings.
Kitchen Note
Bring the sour cream to room temperature before you start. Once the pot is off the heat, it stirs in smoothly and keeps the soup creamy instead of grainy.
Save Paula Deen Loaded Baked Potato Soup for a cozy dinner, with fluffy potato chunks, crisp bacon, sharp cheddar, and green onion in every bowl.
Why Mashing Only Half the Russets Makes This Soup Creamy Without a Blender
Potato soup can go from chunky to pasty fast when every piece gets mashed or blended. Here, the potatoes do two jobs at once: the portion mashed against the side of the pot thickens the broth, and the rest stays in tender, spoon-sized chunks. You get a creamy base without losing the baked-potato texture that makes this soup feel substantial.
Use the side of the pot and a sturdy spoon or masher to break down about half the potato flesh. It doesn’t need to look perfectly smooth; a few small bits disappear into the broth as it simmers. Leave the rest in visible pieces rather than mashing the whole pot. If you work all the potatoes into a paste, the soup loses its contrast and can feel heavier than intended.
The gentle simmer after adding the potatoes gives the mashed portion time to blend into the broth. Keep the heat calm rather than letting the soup boil hard. That gives the chunks time to warm through without beating them apart.
What Russets, Whole Milk, and Sour Cream Each Bring to the Pot
- Russet potatoes — Their starchy, fluffy centers break down easily and give the soup body. Choose firm potatoes without green patches; baking them whole keeps the flesh from taking on extra water. Yukon Golds work in a pinch, but they make a denser, less fluffy soup.
- Butter and all-purpose flour — Together they form the roux that thickens the broth before the potatoes go in. Keep the roux moving as it cooks so the flour doesn’t scorch. For a gluten-free version, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.
- Chicken broth and whole milk — Broth brings savory depth, while whole milk adds a fuller, softer texture. A good-quality broth matters more than an expensive brand; use one you like the taste of on its own. Vegetable broth is the useful swap for a vegetarian pot.
- Sour cream — It gives the soup its familiar tang and rounds out the rich potato and milk base. Full-fat sour cream makes the creamiest finish. Let it come to room temperature before adding it to the pot.
- Bacon, sharp cheddar, and green onions — Crisp bacon and sharp cheddar bring salty, savory contrast, while sliced green onions brighten each bowl. Sharp cheddar gives a more pronounced cheese flavor than mild cheddar; either works as a topping.
From Oven-Baked Russets to a Creamy, Chunky Soup
Bake the Potatoes Until a Knife Slides In Easily
Heat the oven to 400°F, prick the scrubbed, dried potatoes all over with a fork, and set them on a baking sheet. Bake for 50–60 minutes, until a knife slides easily into the centers. If the middle still feels firm, give the potatoes more time rather than trying to finish them in the soup. Let them stand for about 10 minutes, until they’re cool enough to handle.
Whisk a Smooth Roux and Build the Broth
Melt the butter in a 5-quart Dutch oven over medium heat, then whisk in the flour. Cook for 1 minute, whisking, so the flour loses its raw taste without browning. Gradually whisk in the chicken broth and whole milk; adding the liquids in stages helps keep the base smooth. Bring it to a gentle simmer and cook for 5–8 minutes, stirring often, until lightly thickened.
Add the Potato Flesh and Keep the Chunks
Halve the baked potatoes and scoop the flesh into the pot. Mash about half against the side of the Dutch oven, leaving the remaining pieces chunky. Let the soup simmer gently for 5 minutes so the potato thickens the broth and warms through. Take the pot off the heat, then stir in the sour cream, kosher salt, and black pepper.
Cook the Bacon and Finish Each Bowl
Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp. Drain it on paper towels, then crumble it once it’s cool enough to handle. Ladle the soup into bowls and add the bacon, shredded sharp cheddar, and thinly sliced green onions on top. Keeping the toppings out of the pot lets the bacon stay crisp.
Three Smart Swaps for Loaded Baked Potato Soup
Make It Gluten-Free
Replace the all-purpose flour with the same volume of a cup-for-cup gluten-free flour blend, and cook the roux just as you would with regular flour. The soup may be a little less silky depending on the blend, but it will still thicken the broth.
Make a Vegetarian Pot
Use vegetable broth instead of chicken broth and leave off the bacon. The soup stays creamy and savory, though it loses the smoky crunch bacon brings; add extra green onion on top for a fresh finish.
Trade Sharp Cheddar for Pepper Jack
Use shredded pepper jack on top in place of sharp cheddar for a mild, creamy heat. It changes the finish more than the soup itself, so keep the other toppings as they are if you want the green onion and bacon to stay prominent.
Storage and Reheating
- Refrigerator: Store in a covered container for 3–4 days. The potatoes absorb some liquid as the soup chills, so it will be thicker the next day.
- Freezer: This soup doesn’t freeze especially well; the potatoes can turn mealy and the dairy may separate after thawing.
- Reheating: Warm it gently on the stovetop, stirring often, until it reaches 165°F throughout. Don’t let it boil, which can make the dairy separate; add toppings after reheating.
Questions That Come Up While Making Loaded Baked Potato Soup
Paula Deen Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Prick the potatoes all over with a fork.
- Place the potatoes on a baking sheet and bake for 50–60 minutes, until a knife slides easily into the centers.
- Let the potatoes stand until cool enough to handle, about 10 minutes.
- Melt the butter in a 5-quart Dutch oven over medium heat.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the broth and milk.
- Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring often, until lightly thickened.
- Halve the potatoes and scoop the flesh into the pot.
- Mash about half of the potatoes against the side of the pot, leaving the rest in chunks.
- Simmer gently for 5 minutes.
- Remove the pot from the heat.
- Stir in the sour cream, salt, and pepper.
- Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
- Drain the bacon on paper towels and crumble it.
- Ladle the soup into bowls.
- Top the soup with the bacon, cheddar, and green onions.
