Go Back

Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a thick, creamy one-pot dinner made by cooking a golden roux, simmering milk and broth until it thickens, then stirring in mashed baked potato. Topped with sour cream, cheddar, bacon, and green onions, it’s rich and hearty with a chunky texture from the potato.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 6 large russet potatoes Baked and scooped.
Bacon
  • 1 lb bacon Cooked and crumbled.
Roux and base
  • 1 stick unsalted butter 1 stick (1/2 cup).
  • 2.6667 cup all-purpose flour 2/3 cup (measured as 0.67 cup).
  • 6 cup whole milk
  • 1 cup chicken broth
Cheese and seasoning
  • 2 cup shredded cheddar
  • 1.5 cup sour cream Use extra for serving.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
Serving toppings
  • green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken the soup
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour. Cook for 2-3 minutes until golden and smooth, scraping the bottom as needed.
  2. Gradually whisk in the whole milk and chicken broth. Simmer over medium heat, stirring constantly, until thickened, about 12-15 minutes.
Add potatoes and build the creamy texture
  1. Fold in the scooped russet potato flesh, then mash some of it against the pot for texture. Stir until the potatoes are evenly distributed.
  2. Stir in the shredded cheddar and sour cream until smooth. Season with salt, black pepper, and garlic powder, whisking briefly to fully combine.
Finish and serve loaded
  1. Fold in most of the crumbled bacon, reserving a little for topping. Stir so the bacon is spread throughout the soup.
  2. Serve the soup hot, topped with extra sour cream, cheddar, bacon, and green onions. Add more of each topping to taste.

Notes

Pro tip: For the best creamy-thick texture, whisk the milk and broth in gradually and keep the mixture at a steady simmer while stirring constantly so it doesn’t scorch. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of milk if needed to loosen. Freezing is not recommended because the dairy can separate when thawed. For a lighter swap, use reduced-fat cheddar and sour cream to reduce calories while keeping the loaded potato flavor.