Loaded Baked Potato Soup
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
- plus more to taste1 tsp salt
- plus more to taste1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- fresh chives
for garnish
Directions
- 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.
- 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.
- 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. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- 4
If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Loaded Baked Potato Soup
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About this Recipe
Craving the ultimate comfort food but short on time? This Loaded Baked Potato Soup brings all the creamy, cheesy goodness of your favorite loaded spud to your bowl in less than 30 minutes. It's the perfect answer for a cozy weeknight meal without the long wait.
What makes this recipe truly shine is its clever balance of speed and flavor. You'll achieve a rich, velvety soup base that beautifully complements the rustic chunks of potato and savory bacon. The combination of two types of cheddar cheese — mild for melty comfort and sharp for an extra punch — ensures every spoonful is packed with depth, making it taste like it simmered all day long.
Prepare for a truly decadent experience. This Loaded Baked Potato Soup is wonderfully thick and creamy, studded with tender pieces of potato and crispy bits of bacon. The aroma of garlic and onion builds a flavorful foundation, while a generous swirl of sour cream adds a delightful tang. Finished with fresh chives, it’s a bowl of pure, heartwarming satisfaction that feels both indulgent and surprisingly quick to prepare. It's a testament to how simple ingredients can create profound flavor.
Feel free to adjust the cheese blend to your preference; a touch of pepper jack could add a subtle kick, or an all-sharp cheddar for a bolder profile. For an even richer base, you can opt for whole milk instead of low fat milk. If you prefer a milder onion flavor, a white onion can be used in place of yellow.
Serve this hearty Loaded Baked Potato Soup as a comforting main course, perhaps alongside a simple green salad or some crusty bread for dipping. It's an ideal meal for chilly evenings, casual gatherings, or whenever you need a quick, delicious pick-me-up.