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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a thick, butter-rich cream soup made by cooking a roux and simmering milk and broth until velvety. It’s finished with mashed baked potato flesh, cheddar, sour cream, and a topping pile of bacon and chives for that classic loaded flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 6 russet potatoes Baked and scooped; mash some for texture.
Bacon
  • 1 lb bacon Cooked and crumbled.
Butter and roux base
  • 1 stick unsalted butter 1 stick = 1/2 cup, plus more for serving if desired.
  • 2 cup all-purpose flour Used to make the roux (see method for exact cooking time).
Dairy and broth
  • 6 cup whole milk
  • 1 cup chicken broth
Cheese and seasoning
  • 2 cup shredded cheddar
  • 1.5 cup sour cream Use part in the soup; reserve extra for serving.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
Toppings for serving
  • Sour cream, cheddar, bacon, and green onions For serving; keep some bacon and all toppings extra for a loaded finish.

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken the base
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2-3 minutes until golden and smooth, watching for a nutty aroma.
  2. Gradually whisk in the whole milk and chicken broth, then simmer over medium heat, stirring constantly, until thickened for 12-15 minutes so the soup coats the back of a spoon.
Add potato and finish the creamy soup
  1. Fold in the scooped russet potato flesh, then mash some pieces right in the pot to create a creamy-meaty texture.
  2. Stir in the shredded cheddar and sour cream until completely smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in most of the crumbled bacon so flavor is mixed through while saving some for the top.
Serve loaded
  1. Ladle into bowls and serve loaded with extra sour cream, cheddar, bacon, and green onions for a classic baked-potato finish.

Notes

For the smoothest texture, keep the heat at a steady simmer and whisk constantly while thickening so the roux doesn’t clump. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk if needed. Freezing is not recommended because the dairy can break and turn grainy after thawing. For a lighter swap, use reduced-fat sour cream and milk, but expect a slightly less rich mouthfeel.