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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a thick, creamy baked-potato soup built from a golden roux, then simmered until it clings to the spoon. It’s topped with a classic loaded baked potato mix of sour cream, cheddar, bacon, and green onions.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 6 russet potatoes baked and scooped
Bacon
  • 1 lb bacon cooked and crumbled
Butter
  • 1 stick unsalted butter 1/2 cup
All-purpose flour
  • 2.6666666667 tbsp all-purpose flour 2/3 cup
Milk
  • 6 cup whole milk
Chicken broth
  • 1 cup chicken broth
Cheddar cheese
  • 2 cup shredded cheddar
Sour cream
  • 1.5 cup sour cream
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Garlic powder
  • 0.25 tsp garlic powder
Serving toppings
  • 1 Sour cream for serving
  • 1 Cheddar for serving
  • 1 bacon for serving
  • 1 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux base
  1. Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 2-3 minutes until golden and smooth, stirring constantly so it doesn’t scorch.
Simmer into a thick soup
  1. Gradually whisk in the whole milk and chicken broth. Simmer over medium heat, stirring constantly, until thickened, about 12-15 minutes, so the soup coats the back of a spoon.
Add potatoes and seasonings
  1. Fold in the scooped baked potato flesh and mash some pieces for texture. Continue mixing until the potatoes are dispersed throughout the soup.
  2. Stir in the shredded cheddar and sour cream until smooth. Season with salt, black pepper, and garlic powder until evenly combined and taste-balanced.
Finish and serve loaded
  1. Fold in most of the crumbled bacon. Keep the remaining bacon for topping so each bowl gets a visible sprinkle.
  2. Serve the soup hot with extra sour cream, cheddar, bacon, and green onions. Add toppings right before serving so they stay fresh and distinct.

Notes

Pro tip: For the smoothest texture, whisk the milk and broth in gradually so there are no lumps, then keep stirring while it simmers until thickened. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until hot, stirring often to prevent scorching. Freezing isn’t recommended because dairy soups can break when thawed. For a lighter swap, use half-and-half in place of some whole milk and reduce the sour cream slightly.