Loaded Baked Potato Soup

Why Make This Recipe

Loaded Baked Potato Soup is the ultimate comfort food. It combines the rich flavors of baked potatoes, crispy bacon, and creamy cheese into a warm, hearty soup. This recipe is not just simple to make, but it also brings a cozy feel to any meal. It’s perfect for chilly days or when you need something filling and satisfying. Not only is it delicious, but it’s also a great way to use up leftover potatoes in your kitchen.

How to Make Loaded Baked Potato Soup

Ingredients

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup yellow onion, diced
• ⅓ cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 tsp kosher salt (plus more to taste)
• ½ tsp garlic salt (plus more to taste)
• ½ tsp black pepper
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup sour cream
• Fresh chives, for garnish

Directions

1. Cook the potatoes: Pierce the scrubbed potatoes several times with a fork. Microwave for 12-15 minutes or until tender. Once done, halve the potatoes and let them cool. Peel the skins and cut the potatoes into chunks.

2. Cook the bacon: In a skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat in the pan, and discard the rest. Crumble the cooled bacon into small pieces.

3. Sauté garlic and onion: In a large pot over medium-low heat, melt the butter. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2-3 minutes until the onion becomes tender and fragrant.

4. Make the roux: Slowly whisk the flour into the pot and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and half-and-half, ensuring the mixture is smooth. Slowly add the chicken stock while whisking and bring the soup to a light simmer.

5. Season and simmer: Add the kosher salt, garlic salt, and black pepper. Let the soup simmer lightly, stirring occasionally, until it thickens slightly, about 5-7 minutes.

6. Add cheese, bacon, and sour cream: If you want to use cheese and bacon as garnish, reserve ¼ cup of each. Stir in the remaining shredded cheeses, crumbled bacon, and sour cream into the soup and remove from heat.

7. Add potatoes: Add the potato chunks to the soup. You can break them into smaller pieces for a smoother texture or leave them chunkier for more bite. Stir to combine.

8. Serve and garnish: Serve the soup hot, topped with reserved cheese, bacon crumbles, and fresh chives.

How to Serve Loaded Baked Potato Soup

Enjoy this delicious soup hot, right after you’ve made it. It pairs wonderfully with crusty bread or a simple salad. You can also sprinkle more chopped chives or crispy bacon on top for an extra touch.

How to Store Loaded Baked Potato Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. You can add a splash of milk if it thickens too much in the fridge.

Tips to Make Loaded Baked Potato Soup

• Use different types of cheese to create your favorite flavor combinations.
• If you want a lighter version, you can substitute whole milk with almond milk and use turkey bacon.
• For a spicier kick, add some diced jalapeños or a sprinkle of cayenne pepper.
• Make it vegetarian by omitting the bacon and using vegetable stock instead of chicken stock.

Variation

You can add vegetables like broccoli or corn to the soup for extra nutrition. Cook them in with the onion and garlic to give them flavor.

FAQs

1. Can I use instant potatoes for this recipe?
Yes, you can use instant potatoes, but the texture and flavor may differ from fresh potatoes.

2. Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze it. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

3. What if I don’t have half-and-half?
You can substitute half-and-half with a mixture of milk and heavy cream, or just use milk for a lighter option.

Loaded Baked Potato Soup

A comforting and hearty soup that combines baked potatoes, crispy bacon, and creamy cheese, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces potatoes, scrubbed Use starchy potatoes for best results.
• 8 slices bacon Crispy bacon adds flavor.
• 4 tbsp unsalted butter Adds richness to the soup.
• 2 cloves garlic, minced Enhances the flavor profile.
• ¼ cup yellow onion, diced Can substitute with shallots.
• ⅓ cup all-purpose flour Used to thicken the soup.
• 2 cups low-fat milk Can substitute with almond milk for lighter option.
• 1 cup half-and-half Can substitute with a mixture of milk and cream.
• 2 cups chicken stock Use vegetable stock for vegetarian version.
• 1 tsp kosher salt Adjust according to taste.
• ½ tsp garlic salt Adds a garlic flavor.
• ½ tsp black pepper Freshly ground is recommended.
• 1 cup mild cheddar cheese, shredded Can use other types of cheese as desired.
• 1 cup sharp cheddar cheese, shredded Adds a tangy flavor.
• 1 cup sour cream For creaminess.
• Fresh chives, for garnish Optional, for added flavor and color.

Method

 

Cooking the Potatoes

1. Pierce the scrubbed potatoes several times with a fork. Microwave for 12-15 minutes or until tender.
2. Once done, halve the potatoes and let them cool. Peel the skins and cut the potatoes into chunks.

Cooking the Bacon

1. In a skillet over medium-high heat, cook the bacon until crisp.
2. Transfer the bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat in the pan, and discard the rest.
3. Crumble the cooled bacon into small pieces.

Sautéing Onion and Garlic

1. In a large pot over medium-low heat, melt the butter.
2. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2-3 minutes until the onion becomes tender and fragrant.

Making the Roux

1. Slowly whisk the flour into the pot and cook for 1-2 minutes, stirring constantly.
2. Gradually whisk in the milk and half-and-half, ensuring the mixture is smooth. Slowly add the chicken stock while whisking and bring the soup to a light simmer.

Seasoning and Thickening

1. Add the kosher salt, garlic salt, and black pepper. Let the soup simmer lightly, stirring occasionally, until it thickens slightly, about 5-7 minutes.

Adding Cheese, Bacon, and Sour Cream

1. If you want to use cheese and bacon as garnish, reserve ¼ cup of each.
2. Stir in the remaining shredded cheeses, crumbled bacon, and sour cream into the soup and remove from heat.

Finishing Up

1. Add the potato chunks to the soup. You can break them into smaller pieces for a smoother texture or leave them chunkier for more bite.
2. Stir to combine.

Serving the Soup

1. Serve the soup hot, topped with reserved cheese, bacon crumbles, and fresh chives.

Notes

This soup pairs beautifully with crusty bread or a simple salad. You can sprinkle more chopped chives or crispy bacon on top for added flavor.