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
Scale
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
