Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting, hearty dish perfect for chilly days. This creamy soup blends tender potatoes, crispy bacon, and sharp cheddar cheese for a flavor-packed meal that feels like a warm hug in a bowl.

Ingredients

• 4 potatoes (scrubbed)
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves (minced)
• 1/4 cup yellow onion (chopped)
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt (plus more to taste)
• 1/2 tsp garlic salt (plus more to taste)
• 1/2 tsp black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• Fresh chives (for garnish)

Instructions

1. Step 1: Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and let cool. Once cool, remove the skins and cut the potato flesh into chunks.
2. Step 2: While potatoes cook, fry the bacon in a skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of bacon fat in the pan and discard the rest. Once cooled, crumble the bacon into small pieces.
3. Step 3: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and chopped onion, cooking for 2 to 3 minutes until the onion softens. Whisk in the flour slowly and stir for 1 to 2 minutes to form a roux.
4. Step 4: Gradually whisk in the milk and half-and-half, keeping the mixture smooth. Slowly add the chicken stock and bring to a light simmer. Season with salt, garlic salt, and black pepper. Let simmer, whisking occasionally, until the soup thickens slightly, about 5 to 7 minutes.
5. Step 5: Reserve 1/4 cup each of shredded cheddar cheeses and crumbled bacon for garnish. Stir the remaining cheeses, bacon, and sour cream into the soup base. Remove from heat.
6. Step 6: Add the potato chunks to the pot, breaking some pieces if you prefer a creamier texture or leaving them chunky. Serve the soup hot, topped with reserved cheese, bacon, and fresh chives.

Tips & Variations

• For extra richness, substitute heavy cream for half and half.
• Use smoked or turkey bacon as a lighter alternative.
• Include diced green onions or jalapeños for added flavor and a mild kick.
• Swap chicken stock for vegetable stock to make the soup vegetarian-friendly (use plant-based bacon or omit bacon).
• Microwaving potatoes speeds up cooking, but you can also bake them in the oven at 400°F (200°C) for about 45 minutes if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when chilled, add a splash of milk or broth when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup ahead of time?

Yes, the soup can be made a day in advance. Store it in the refrigerator and reheat gently before serving. Add garnishes fresh for best texture and flavor.

Can I freeze Loaded Baked Potato Soup?

While you can freeze this soup, the texture of potatoes may change after thawing. To minimize texture changes, add sour cream and cheese fresh after reheating rather than before freezing.

Loaded Baked Potato Soup Recipe

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★★★★★

4.5 from 149 reviews

• Author: Marina
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Loaded Baked Potato Soup is a creamy and comforting dish that combines tender chunks of microwaved potatoes with crispy bacon, sharp and mild cheddar cheeses, and a flavorful garlic and onion base. It’s enriched with milk, half-and-half, and chicken stock, and finished with a touch of sour cream and fresh chives, making it the perfect warm meal for chilly days.

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Ingredients

Scale 1x2x3x

Potatoes and Bacon

• 4 potatoes (scrubbed)
• 8 bacon slices

Soup Base

• 4 tbsp unsalted butter
• 1 tbsp reserved bacon fat
• 2 garlic cloves (minced)
• 1/4 cup yellow onion (chopped)
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt (plus more to taste)
• 1/2 tsp garlic salt (plus more to taste)
• 1/2 tsp black pepper

Cheeses and Garnishes

• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• fresh chives (for garnish)

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Instructions

1. Prepare Potatoes: Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes until tender. Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins and cut into chunks.
2. Cook Bacon: Cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat in the pan and discard the remainder. Once cooled, crumble the bacon into small pieces.
3. Make Soup Base: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and chopped onion and cook for 2 to 3 minutes until the onion is tender. Slowly whisk in the flour and stir for 1 to 2 minutes. Gradually whisk in the milk and half-and-half until smooth. Slowly add the chicken stock and bring the mixture to a light simmer. Stir in salt, garlic salt, and black pepper. Continue simmering gently for 5 to 7 minutes until slightly thickened.
4. Add Cheeses and Sour Cream: Reserve 1/4 cup each of cheese and bacon for garnish if desired. Stir the remaining cheddar cheeses and crumbled bacon into the soup along with the sour cream. Remove the pot from heat.
5. Combine Potatoes and Serve: Scoop the potato chunks into the soup, breaking them into small pieces or leaving them chunky based on preference. Serve the soup hot, topped with reserved cheese, bacon, and fresh chives.

Notes

• Microwaving potatoes speeds up cooking, but you can also bake them in the oven if preferred.
• Adjust salt and garlic salt according to taste, especially if using salted bacon or stock.
• For a thicker soup, you can mash some of the potatoes directly in the soup while stirring.
• Use sharp cheddar for more intense flavor contrast with the mild cheddar.
• Garnish with fresh chives just before serving to add a fresh, onion-like brightness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: loaded baked potato soup, creamy potato soup, cheddar cheese soup, bacon soup, easy comfort food, potato recipes