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Loaded Baked Potato Soup

A comforting and hearty soup that combines baked potatoes, crispy bacon, and creamy cheese, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.