Loaded Baked Potato Soup Recipe
Introduction
This Loaded Baked Potato Soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, crispy bacon, and creamy cheese, it delivers all the flavors of a classic baked potato in a warm 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 the bacon has cooled, crumble it into small pieces.
- Step 3: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half, keeping the mixture smooth. Gradually add the chicken stock, bring to a light simmer, then whisk in salt, garlic salt, and pepper. Simmer gently for 5 to 7 minutes until slightly thickened.
- Step 4: Reserve 1/4 cup each of the cheeses and bacon for garnish if desired. Stir the remaining cheeses, bacon, and sour cream into the soup. Remove the pot from heat. Add the potato chunks, breaking them up as preferred to achieve your desired texture. Serve hot, topped with reserved cheese, bacon, and fresh chives.
Tips & Variations
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock. Add smoked paprika for a hint of smoky flavor.
- Use sharp cheddar for more pronounced cheese flavor or substitute with Monterey Jack for a milder taste.
- Adding a splash of hot sauce before serving can give the soup a nice kick.
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. If the soup thickens too much after refrigeration, add a little milk or broth to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Simply cool it completely, refrigerate, and reheat on the stove before serving. Add garnishes fresh to keep them crisp.
Can I freeze Loaded Baked Potato Soup?
Freezing is possible but not ideal because the potatoes can become grainy and the dairy may separate. If freezing, reheat slowly and stir well, but the texture may change slightly.
Print
Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender chunks of baked potato, crispy bacon, sharp cheddar cheese, and fresh chives. Perfect for a hearty meal, this soup blends savory flavors and a rich, velvety texture made with a blend of milk, half-and-half, and chicken stock. It’s an easy stovetop recipe that brings the classic baked potato into a warm, satisfying bowl.
Ingredients
Potatoes
- 4 potatoes (scrubbed)
Meat and Fat
- 8 bacon slices
- 1 tablespoon reserved bacon fat (from cooked bacon)
- 4 tbsp unsalted butter
Vegetables and Aromatics
- 2 garlic cloves (minced)
- 1/4 cup yellow onion (chopped)
Liquids and Dairy
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 cup mild cheddar cheese (shredded)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup sour cream
Seasonings
- 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 the Potatoes: Pierce the potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and allow them to cool. Once cool enough to handle, remove the skins and cut the potatoes into chunks.
- Prepare the Bacon: In a skillet over medium-high heat, cook bacon slices until crisp. Transfer them 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.
- Sauté Aromatics and Make Roux: In a large pot, melt butter over medium-low heat. Add reserved bacon fat, minced garlic, and chopped onion. Cook for 2 to 3 minutes until the onion is tender. Slowly whisk in the flour and stir for 1 to 2 minutes to form a roux.
- Add Liquids and Seasonings: Gradually whisk in the milk and half-and-half until smooth. Slowly add chicken stock while whisking. Bring the mixture to a light simmer and add salt, garlic salt, and black pepper. Maintain the simmer and whisk occasionally until the mixture thickens slightly, about 5 to 7 minutes.
- Incorporate Cheese, Bacon, and Sour Cream: If desired, reserve 1/4 cup each of cheese and bacon for garnish. Stir the remaining cheeses, most of the crumbled bacon, and sour cream into the pot. Remove from heat.
- Add Potato Chunks and Serve: Add the potato chunks to the soup, either breaking them up for a creamier texture or leaving them chunky. Serve the soup hot, topped with reserved cheese, bacon, and fresh chives as garnish.
Notes
- Microwaving the potatoes is a quick method; alternatively, you can bake them in an oven at 400°F for about 45 minutes until tender.
- For a richer soup, use whole milk instead of low-fat milk.
- Adjust seasonings according to taste, especially salt and garlic salt.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For vegetarian adaptation, replace chicken stock with vegetable broth and omit bacon or use a plant-based bacon alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, cheddar cheese soup, comfort food soup
