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

Scale

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