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Garlic-butter loaded baked potato soup in a white bowl with cheddar, bacon, sour cream, chives, and a butter swirl

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Garlic-Butter Loaded Baked Potato Soup

Recipe by Ailene

Riced russet potatoes, sharp cheddar melted right into the broth, and a glossy swirl of warm smoky garlic butter turn classic loaded baked potato soup into a steakhouse-worthy bowl. Microwaving the potatoes while the bacon crisps on the stove keeps the texture velvety-thick without a single spoonful of flour.

  • Total Time40 minutes
  • Yield9 cups (serves 6) 1x

Ingredients

Scale

Soup Base

  • 3 pounds (1.35 kg) russet potatoes (about 4 large), scrubbed
  • 8 ounces (225 g) thick-cut bacon (about 7 slices), cut into ½-inch (1.3-cm) pieces, divided
  • 1 large yellow onion (10 ounces / 285 g), finely chopped
  • 2 large garlic cloves (10 g), finely grated
  • 3 cups (710 mL) whole milk
  • 1 cup (240 mL) low-sodium chicken broth
  • 1 ½ teaspoons (4.5 g) Diamond Crystal kosher salt (or ¾ teaspoon table salt), plus more to taste
  • ½ teaspoon (1 g) freshly ground black pepper
  • 1 cup (4 ounces / 115 g) freshly shredded extra-sharp yellow cheddar cheese
  • ¾ cup (180 g) full-fat sour cream, warmed to room temperature

Garlic-Butter Swirl and Toppings

  • 3 tablespoons (42 g) unsalted butter
  • 2 large garlic cloves (10 g), finely grated
  • ¼ teaspoon (0.5 g) smoked paprika
  • ½ cup (2 ounces / 55 g) freshly shredded extra-sharp yellow cheddar cheese
  • ⅓ cup (80 g) full-fat sour cream
  • ⅓ cup (16 g) finely sliced fresh chives

Instructions

  1. Microwave the potatoes: Prick the scrubbed potatoes all over with a fork so steam can escape. Place them in a single layer on a microwave-safe plate and microwave on high, flipping them halfway through, for 15 to 17 minutes until the centers yield easily to the tip of a paring knife. Let stand on the counter for 5 minutes until cool enough to handle.
  2. Crisp the bacon: While the potatoes cook, place the chopped bacon in a 5- to 6-quart (5- to 5.5-L) Dutch oven over medium heat. Cook, stirring often, for 8 to 10 minutes until deep golden brown and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and pour off all but 2 tablespoons (30 mL) of the rendered drippings from the pot.
  3. Cook the aromatics and simmer the base: Add the chopped onion to the hot bacon drippings and cook over medium heat, stirring occasionally, for 6 to 7 minutes until translucent and tender without browning. Stir in the 2 grated garlic cloves for the soup base and cook for 1 minute until fragrant. Pour in the whole milk, chicken broth, kosher salt, and black pepper. Bring to a gentle bubble over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 6 to 8 minutes until the onion is completely soft.
  4. Purée the liquid and rice the potatoes: Remove the pot from the heat and blend the onion-milk mixture with an immersion blender for 45 to 60 seconds until completely smooth. Cut the warm potatoes in half crosswise, place each piece cut-side down into a potato ricer, and press the fluffy flesh directly into the pot, discarding the flattened skins trapped inside the hopper.
  5. Melt in the cheddar and sour cream: Return the pot to low heat and whisk the riced potatoes into the hot liquid until smooth and thick. Add the 1 cup (115 g) shredded cheddar and ¾ cup (180 g) room-temperature sour cream in small batches, whisking constantly for 2 to 3 minutes until melted, velvety, and heated through to 165°F (74°C) without letting the soup boil. Taste and adjust with additional salt if needed.
  6. Make the garlic-butter swirl and serve: Combine the unsalted butter, remaining 2 grated garlic cloves, and smoked paprika in a small microwave-safe bowl; microwave on high for 45 to 60 seconds until foaming and the garlic smells sweet and toasted. Stir half of the crispy bacon into the soup and ladle into 6 warm bowls. Divide the remaining ½ cup (55 g) cheddar, ⅓ cup (80 g) sour cream, remaining crispy bacon, sliced chives, and warm smoky garlic butter among the 6 bowls.

Notes

  • Why it works: Pressing microwaved russet halves cut-side down through a potato ricer separates the skins automatically while keeping the starch granules intact, giving the soup a plush, velvety body without ever turning gummy—and without needing a flour roux that mutes the potato flavor.
  • Shred cheese from a block: Pre-shredded bagged cheddar is coated in anti-caking starches that can make a non-roux soup turn grainy when melted; grate a cold block of extra-sharp cheddar on the small holes of a box grater so it melts smoothly into the warm base in seconds.
  • No-ricer option: If you do not own a potato ricer, scoop the warm potato flesh into a bowl and mash thoroughly with a standard hand masher before whisking it into the blended onion-milk base; avoid blending the potatoes themselves with the immersion blender, which ruptures the starch and makes the texture pasty.

Nutrition (per serving — estimates)

Calories: 630 | Total Carbs: 52g (Fiber: 4g, Sugar: 11g) | Fat: 37g (Saturated: 20g) | Protein: 22g | Sodium: 760mg | Potassium: 1150mg

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Microwave, Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 630
  • Sugar: 11g
  • Sodium: 760mg
  • Fat: 37g
  • Saturated Fat: 20g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 22g

Find it online: https://foodtrackergirl.com/2026/10/05/garlic-butter-loaded-baked-potato-soup-without-flour/