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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
