Loaded Baked Potato Soup – Creamy, Cheesy, and Ready in 30 Minutes

This Loaded Baked Potato Soup is everything you love about a baked potato in a rich, creamy, and cozy bowl. Packed with crispy bacon, cheddar cheese, and tender potatoes, this easy soup is the ultimate comfort meal for chilly fall days or cozy nights in.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 8 | Cuisine: American | Course: Soup | Calories: 502 kcal

Ingredient

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, chopped
• 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

Step-by-Step Instructions

1. Prepare the potatoes: Pierce the potatoes several 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 them into chunks.

2. Cook the bacon: In a skillet over medium-high heat, cook the bacon until crisp. Transfer it to a paper towel-lined plate to cool, reserving 1 tablespoon of bacon fat in the pan. Once cooled, crumble the bacon into small pieces.

3. Start the soup base: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion. Cook for 2 to 3 minutes, until the onion softens.

4. Thicken the base: Slowly whisk in the flour and cook for 1 to 2 minutes, stirring continuously. Gradually add the milk and half-and-half, whisking until smooth. Slowly pour in the chicken stock and bring to a light simmer.

5. Season and thicken: Whisk in the salt, garlic salt, and pepper. Simmer gently for 5 to 7 minutes, until the soup thickens slightly.

6. Add flavor: If you plan to reserve cheese and bacon for garnish, set aside 1/4 cup of each now. Stir in the remaining cheeses, bacon, and sour cream until well combined.

7. Add the potatoes: Scoop the potato chunks into the soup. Break them up slightly for a creamier texture, or leave them chunky for a hearty feel. Remove the pot from heat.

8. Serve and garnish: Ladle the soup into bowls and top with shredded cheese, crispy bacon, and fresh chives. Serve hot and enjoy!

Notes

If you prefer to bake the potatoes instead of microwaving them, preheat the oven to 350°F (175°C) and bake directly on the rack for 45 minutes or until fork tender.

Recipe adapted from The I Heart Naptime Cookbook.

Nutrition

Calories: 502 | Carbohydrates: 31g | Protein: 18g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 962mg | Fiber: 3g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 22mg | Calcium: 358mg | Iron: 2mg

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This Loaded Baked Potato Soup

Is everything a cozy night calls for creamy, cheesy, and full of flavor. Whether you’re serving it for family dinner, a weekend lunch, or a casual get-together, it’s guaranteed to satisfy everyone at the table. Plus, it’s quick, hearty, and made with simple ingredients you likely already have in your kitchen.

So next time you’re craving comfort in a bowl, whip up this easy soup recipe and enjoy every creamy, cheesy bite. Don’t forget the extra bacon and chives on top they’re the best part!

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