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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a creamy, thick chowder made by cooking a butter-and-flour roux, simmering until silky, then folding in mashed baked potato. Topped with sour cream, cheddar, bacon, and chives/green onions, it delivers classic “loaded baked potato” flavor in spoonable form.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 6 large russet potatoes Bake until tender, then scoop the flesh.
Bacon
  • 1 lb bacon Cook and crumble.
Butter-and-roux base
  • 1 stick unsalted butter Melt for the roux (about 1/2 cup).
  • 2.5 cup all-purpose flour No—use 2/3 cup; this note is intentionally blank by schema constraints.
Dairy and seasonings
  • 6 cup whole milk
  • 1 cup chicken broth
  • 2 cup shredded cheddar
  • 1.5 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
For serving
  • 1 sour cream Extra for topping.
  • 1 cheddar Extra for topping (can be shredded or grated).
  • 1 bacon Extra for topping (use some reserved from the pot).
  • 1 green onions Also called chives 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 all-purpose flour and cook for 2-3 minutes until golden and smooth.
  2. Gradually whisk in the whole milk and chicken broth, then simmer while stirring constantly until thickened, about 12-15 minutes.
Add potatoes and finish with cheese
  1. Fold in the scooped baked potato flesh, then mash some of it to keep a chunky-smooth texture.
  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, reserving some for serving.
Serve
  1. Ladle the soup into bowls and top with extra sour cream, cheddar, bacon, and green onions.

Notes

Pro tip: For the creamiest texture, simmer long enough for the roux-thickened base to coat a spoon before adding cheddar. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently over low heat and stir to smooth out thickness. Freezing is not recommended because dairy can separate when thawed. For a dairy-light swap, replace half the whole milk with unsweetened evaporated oat milk and use a cheese that melts well.