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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup delivers a thick, creamy base made with a roux, then simmered until spoon-thick. It’s loaded with scooped baked potato, melted cheddar, sour cream, and bacon for a classic “loaded baked potato” flavor in soup form.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 6 large russet potatoes Bake until tender, then scoop out the flesh.
Bacon
  • 1 lb bacon Cook until crisp, then crumble.
Roux and soup base
  • 1 stick unsalted butter Use 1 stick (1/2 cup).
  • 2.6667 cup all-purpose flour Whisk into the melted butter to form the roux. (Convert from 2/3 cup as needed.)
Dairy and broth
  • 6 cup whole milk
  • 1 cup chicken broth
  • 2 cup shredded cheddar
  • 1.5 cup sour cream Use some in the soup and the rest for serving.
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
For serving
  • 0.5 sour cream Serve extra on top.
  • 0.5 cheddar Serve extra on top.
  • 0.5 bacon Serve extra on top.
  • 0.5 green onions Use for garnish.

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook 2-3 minutes until golden and smooth.
  2. Gradually whisk in the whole milk and chicken broth, then simmer, stirring constantly, until thickened, about 12-15 minutes.
Build the soup
  1. Fold in the scooped baked potato flesh, mashing some for texture while leaving chunks.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in most of the crumbled bacon.
Serve
  1. Ladle into bowls and top with extra sour cream, cheddar, bacon, and green onions.

Notes

Pro tip: for the best texture, mash only part of the potato so you still get creamy pockets and hearty chunks. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently over low heat, adding a splash of milk if needed. Freezing isn’t recommended because sour cream can break when thawed. For a lighter version, use reduced-fat cheddar and sour cream to cut calories while keeping the roux method the same.