I love when the weather turns — the mornings are crisp, the kind where you grab that first cup of coffee just to wrap your hands around something warm. Out come the comfy sweaters and the warm-but-still-fashionable boots from the back of the closet. Suddenly, my appetite shifts too — I start craving comfort in a bowl.
The fresh salads and veggies from our summer garden are gone (and yes, I do miss them!), but they’re replaced with cravings for hearty soups and cozy stews. Potatoes are like the answer to everything. Mashed, baked, roasted, or turned into crispy home fries — I’ll take them any way they come.
But when you create a creamy, warm, and wonderful soup out of them? Now that makes me happy.
That’s where this Loaded Baked Potato Soup with a Smoky Twist comes in. It’s comfort food at its best — creamy, cheesy, and piled high with toppings, but with just enough smoky depth to make it extra special. Perfect for those chilly November nights when you want something satisfying and soul-warming.
Ingredients
6 medium russet potatoes, peeled and diced
6 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups whole milk (or half-and-half for extra richness)
1 cup shredded sharp cheddar cheese
½ cup shredded smoked gouda (optional but oh-so-good for depth)
2 tbsp butter
2 tbsp flour
½ tsp smoked paprika
Salt & pepper, to taste
Garnishes: sour cream, extra cheese, chives, crispy bacon bits
Instructions
Cook the Bacon: In a large pot, cook chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
Sauté the Aromatics: Add onion and cook until softened (about 5 minutes). Stir in garlic and cook for another minute. Sprinkle flour over onions, stirring for 1-2 minutes. Slowly whisk in broth and milk until smooth.
Add Potatoes & Simmer: Stir in diced potatoes and smoked paprika. Simmer 15-20 minutes, until potatoes are tender.
Mash a few potatoes for texture, or blend for smoothness.
Stir in cheddar (and smoked gouda if using) until melted and creamy. Season with salt and pepper.
Ladle into bowls and pile on toppings — bacon, sour cream, more cheese, and fresh chives.
Heidi’s Tips
Make it ahead: It reheats like a dream — just add a splash of milk before warming.
Smoky without bacon: Skip the meat and rely on smoked paprika + smoked gouda for depth.
Extra cozy twist: Stir in roasted garlic or top with caramelized onions for even more flavor.
This soup is everything cool autumn days call for — hearty, cozy, and a little indulgent. It’s one of those recipes that feels like a hug in a bowl. The kind you want to share with family around the table — or savor solo, curled up with a blanket after a long day.
