There’s nothing quite as comforting as a bowl of loaded baked potato soup, but I’ve added a little secret ingredient that takes it to the next level—sourdough discard! Not only does it give the soup a subtle tang, but it also acts as a natural thickener, creating a velvety, rich texture that will have you coming back for seconds (or thirds).

Served in a sourdough bread bowl (I got mine from Panera) and topped with crispy bacon, green onions, and extra cheddar cheese, this soup is pure comfort food perfection.

Why Sourdough Discard?

If you’re a sourdough baker, you know how much discard can pile up. Instead of tossing it, I love finding creative ways to use it—like in this soup! The discard adds a slight tang and thickens the broth beautifully without needing a roux or extra flour. Just stir it in a few minutes before serving, and you’ll get that perfect creamy consistency.

Don’t Have Sourdough Discard?

No problem! The recipe includes an alternative option! Using a simple roux, your soup will achieve a great consistency.

Make It Your Own

• Want a little extra depth? Try adding a splash of Worcestershire sauce or a pinch of smoked paprika.
• Need to make it gluten-free? Skip the sourdough discard and use a cornstarch slurry instead.
• Love spice? Toss in some diced jalapeños or a dash of hot sauce!

Secret Ingredient Loaded Baked Potato Soup

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• 1 pack (12-16 oz) bacon, chopped
• 3 cloves garlic, minced
• 1 leek, halved and thinly sliced
• 4 russet potatoes, peeled and cubed
• 3 cups chicken stock
• 1 ½ cups heavy cream
• Salt and pepper, to taste
• ½ cup sour cream
• ¾ cup shredded sharp white cheddar cheese

Sourdough Discard Thickener Option:

• ¼ cup sourdough discard (start here, then add more if needed)

Roux Thickener Option:

• 2 tablespoons butter + 2 tablespoons flour

For Serving:

• Sourdough bread bowls (optional)
• Reserved crispy bacon
• Additional shredded cheddar cheese
• Sliced green onions
• Extra sour cream

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
2. Add the minced garlic and sliced leek to the pot. Sauté for 2-3 minutes until softened and fragrant.
3. If using roux thickening method, at this time melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until lightly golden.
4. Gradually whisk in the chicken stock and heavy cream, then add the cubed potatoes. Bring to a gentle simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
5. Using a potato masher, mash about half of the potatoes in the pot. This gives the soup a thick, creamy texture while still leaving some chunks for a hearty bite.
6. If using sourdough discard, reduce heat to low and stir in ¼ cup sourdough discard. Add more as needed until you reach your desired consistency. Let it simmer for a few more minutes to thicken.
7. Stir in ¾ of the crispy bacon, the sour cream, and shredded cheddar cheese. Season with salt and pepper to taste.
8. Ladle the soup into sourdough bread bowls (if using) and top with the reserved bacon, extra cheddar cheese, sliced green onions, and a dollop of sour cream. Enjoy!