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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 butter-and-flour base, simmered milk, and cheddar-sour cream. It’s packed with scooped baked russet potato flesh and finished with bacon and green onion toppings.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Baked russet potatoes
  • 6 russet potatoes Baked and scooped (you’ll fold the flesh into the soup and mash some for texture).
Bacon
  • 1 lb bacon Cooked and crumbled.
Butter roux base
  • 0.5 cup unsalted butter Use for melting before cooking the flour.
  • 0.67 cup all-purpose flour Whisk in after butter melts; cook until golden.
Creamy liquid base
  • 6 cup whole milk Gradually whisk in and simmer until thickened.
  • 1 cup chicken broth Whisk in along with the milk.
Cheddar and sour cream
  • 2 cup shredded cheddar Stir in until smooth.
  • 1.5 cup sour cream Stir in and reserve extra for serving.
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
Toppings
  • green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  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.
Thicken the soup base
  1. Gradually whisk in the whole milk and chicken broth, then simmer over medium heat, stirring constantly, until thickened, about 12-15 minutes.
Add potatoes and seasonings
  1. Fold in the baked potato flesh, then mash some pieces into the soup for texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Finish and serve
  1. Fold in most of the crumbled bacon, reserving a little for topping.
  2. Serve the soup hot, loaded with extra sour cream, cheddar, bacon, and green onions.

Notes

For best thickness, keep the soup at a steady simmer while whisking so the roux stays smooth; if it thickens too much after cooking, loosen with a splash of milk or broth. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use reduced-fat cheddar and sour cream while keeping the butter-flour base method the same.