Loaded Baked Potato Soup Recipe
Introduction
Loaded Baked Potato Soup is a comforting, creamy dish packed with tender potatoes, crispy bacon, and melted cheddar cheese. Perfect for chilly days, this soup combines classic baked potato flavors in a warm, hearty bowl.
Ingredients
- 4 potatoes (scrubbed)
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup yellow onion
- 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
- 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 enough to handle, remove the skins and cut into chunks.
- Step 2: Meanwhile, 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 from the pan, discarding the rest. Once cooled, crumble the bacon into small pieces.
- Step 3: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and chopped onion; cook for 2 to 3 minutes until the onion is tender.
- Step 4: Slowly whisk in the flour and stir for 1 to 2 minutes to make a roux. Gradually whisk in the milk and half-and-half until smooth, then add the chicken stock. Bring to a light simmer and whisk in salt, garlic salt, and pepper. Simmer gently for 5 to 7 minutes until the mixture thickens slightly.
- Step 5: Reserve 1/4 cup each of the cheddar cheeses and crumbled bacon for garnish. Stir the remaining cheese, bacon, and sour cream into the pot. Remove from heat.
- Step 6: Add the potato chunks to the soup, breaking them into smaller pieces or leaving them chunky, according to your preference. Serve hot, topped with reserved cheese, bacon, and fresh chives.
Tips & Variations
- For a vegetarian version, omit bacon and use vegetable stock instead of chicken stock.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Use Greek yogurt in place of sour cream for a tangier and healthier alternative.
- If you prefer a smoother soup, blend part of the soup before stirring in the potatoes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when reheated, add a splash of milk or stock to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance and refrigerate it. Just stir well and reheat gently before serving. Garnishes like bacon and cheese are best added fresh.
Can I use other types of cheese?
Absolutely. Sharp cheddar is classic, but you can try pepper jack for a spicy note or Monterey Jack for a milder flavor. Just choose cheeses that melt well.
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Loaded Baked Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with the classic flavors of baked potatoes, crispy bacon, sharp cheddar cheese, and a hint of garlic. Perfect for chilly days, this soup blends tender potato chunks with a rich, cheesy broth and is topped with savory bacon and fresh chives for a satisfying meal.
Ingredients
Potatoes and Meat
- 4 potatoes (scrubbed)
- 8 bacon slices
Dairy and Fats
- 4 tbsp unsalted butter
- 2 cups low fat milk
- 1 cup half and half
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
Vegetables and Aromatics
- 2 garlic cloves (minced)
- 1/4 cup yellow onion (diced)
Pantry
- 1/3 cup all-purpose flour
- 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
Garnish
- fresh chives (for garnish)
Instructions
- Cook Potatoes: 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 them cool. Once cool enough to handle, remove the skins and cut the potatoes into chunks.
- Prepare Bacon: While the potatoes cook, cook the bacon slices in a skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan and discard the rest. Once cooled, crumble the bacon into small pieces.
- Make Soup Base: In a large pot, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion; cook for 2 to 3 minutes until the onions are tender. Slowly whisk in the all-purpose flour and cook, stirring for 1 to 2 minutes to form a roux. Gradually whisk in the low-fat milk and half-and-half, stirring continuously until the mixture is smooth. Add the chicken stock slowly, whisking to combine. Bring the soup to a light simmer, then season with salt, garlic salt, and black pepper. Continue to simmer for 5 to 7 minutes until the soup thickens slightly.
- Combine Ingredients: If using, reserve 1/4 cup each of the cheeses and bacon for garnish. Stir the remaining cheese, crumbled bacon, and sour cream into the soup base. Remove the pot from heat.
- Add Potatoes and Serve: Scoop the cooked potato chunks into the soup, either breaking them into smaller pieces or leaving them chunky, based on your preference. Serve the soup hot, topped with reserved cheese, bacon, and fresh chives for garnish.
Notes
- Microwaving the potatoes is a quick alternative to baking but you can bake them in the oven at 400°F for about 45 minutes if preferred.
- Reserve some cheese and bacon for topping to add texture and flavor contrast.
- Adjust salt and pepper according to personal taste.
- For a thicker soup, mash some of the potato chunks before adding them in.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: loaded baked potato soup, potato soup, comfort food, creamy soup, bacon soup, cheddar cheese soup
