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Paula Deen Loaded Baked Potato Soup

Paula Deen loaded baked potato soup is a thick, creamy stovetop soup made with a golden butter-flour roux, then simmered until hearty. It’s finished with mashed baked potato for texture and topped with a mountain 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 6 large russet potatoes baked and scooped
Bacon
  • 1 lb bacon cooked and crumbled
Butter and flour base
  • 1 stick unsalted butter 1/2 cup
  • 2 3 cup all-purpose flour 2/3 cup
Dairy and broth
  • 6 cup whole milk
  • 1 cup chicken broth
  • 2 cup shredded cheddar
  • 1.5 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
Toppings
  • 1 Sour cream, cheddar, bacon, and green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Make the creamy 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, stirring continuously to prevent lumps.
  2. Gradually whisk in the whole milk and chicken broth, then simmer over medium heat while stirring constantly until thickened, about 12-15 minutes.
Build the potato soup
  1. Fold in the scooped baked potato flesh and mash some of it in the pot for 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 cooked and crumbled bacon so it disperses throughout the soup.
Serve
  1. Ladle the soup into bowls and top with extra sour cream, cheddar, bacon, and green onions for serving.

Notes

Pro tip: keep the roux moving and whisk the milk/broth in gradually so the soup stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over low heat, stirring often. Freezing is not recommended because the dairy can separate when thawed. For a lighter version, use reduced-fat cheese and light sour cream while keeping the roux method the same for thickness.