Baked Potato Soup
This Loaded Baked Potato Soup is the ultimate comfort food, packed with rich flavors and creamy textures. Ready in under 30 minutes, it’s the perfect quick-fix meal for any cozy weeknight dinner. The combination of tender potatoes, crispy bacon, and melted cheddar creates a soul-satisfying bowl that will warm you up from the inside out.
Incorporating ingredients like sour cream and garlic adds depth, while fresh chives offer a pop of brightness. Whether you’re short on time or looking to impress with minimal effort, this hearty soup is sure to become a household favorite.
Essential Ingredients for a Perfect Loaded Baked Potato Soup
- Potatoes – The heart of this dish, offering creamy texture when cooked and mashed into the soup.
- Bacon – Adds a savory, crispy bite that contrasts beautifully with the smoothness of the soup.
- Cheddar Cheese (Mild and Sharp) – Creates a rich, melty base for the soup while adding depth of flavor.
- Sour Cream – Introduces a tangy creaminess that elevates the soup’s overall richness.
- Butter – Forms the foundation of the roux, ensuring a velvety smooth consistency.
- Chicken Stock – Enhances the savory notes and provides a rich broth base.
- Half and Half & Milk – These dairy ingredients bring creaminess, balancing the heartiness of the potatoes.
- Garlic & Onion – Infuses the soup with aromatic layers of flavor.
- Chives – Fresh garnish that adds a burst of color and mild onion flavor.
Bringing it All Together: How to Make Loaded Baked Potato Soup
Start by cooking the potatoes in the microwave or oven until tender. While they cool, fry the bacon until crispy, reserving some of the bacon fat for added flavor. In a large pot, sauté garlic and onions in butter and bacon grease until softened.
Whisk in flour to form a roux, then gradually add milk, half and half, and chicken stock. Allow the soup to simmer until thickened. Stir in the cheese, sour cream, and crumbled bacon, letting everything melt together into a luscious soup base.
Add the potato chunks last, stirring gently to incorporate them without breaking them down too much, unless you prefer a smoother texture. Ladle the hot soup into bowls and garnish with extra cheese, bacon, and fresh chives.
Recipe Tips and Tricks for Loaded Baked Potato Soup
For an extra indulgent texture, blend a portion of the cooked potatoes into the soup before adding the chunks. This will thicken the soup while keeping some bites of potato intact. You can also switch up the cheese for added variety – a little smoked gouda or pepper jack can add a unique twist.
To keep things lighter, you could opt for turkey bacon and reduced-fat cheese and sour cream. Just be sure not to skimp on seasoning, as the balance of flavors is what makes this dish truly shine.
Storing Leftovers the Right Way
This soup stores beautifully for up to three days in the refrigerator. Allow it to cool completely before transferring it to an airtight container. When reheating, warm it gently over low heat to prevent the dairy from separating, and stir in a little extra milk or broth if it thickens too much.
For freezing, cool the soup first and store in a freezer-safe container for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop, adding more liquid as necessary to restore its creamy consistency.
Loaded Baked Potato Soup Recipe
Ingredients
- 2 cups chicken stock
- 4 tbsp unsalted butter
- 1 cup half and half
- 2 garlic cloves minced
- 4 large potatoes scrubbed clean
- 8 slices bacon
- 1 cup sour cream
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1/3 cup all-purpose flour
- 1/4 cup yellow onion diced
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic salt plus extra for taste
- 2 cups low-fat milk
- Fresh chives for garnish
Instructions
- Pierce the potatoes with a fork several times, then microwave them for 12 to 15 minutes until tender. Let them cool slightly, cut them in half, and scoop out the flesh into chunks once they are cool enough to handle.
- While the potatoes cook, heat a skillet over medium-high heat and fry the bacon until crisp. Once done, transfer the bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of the bacon grease from the pan, and discard the rest. Once cooled, crumble the bacon into pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat along with the minced garlic and diced onion. Cook for about 2 to 3 minutes until the onion softens. Slowly whisk in the flour, stirring for 1 to 2 minutes until fully incorporated.
- Gradually whisk in the milk and half-and-half, continuing to whisk until smooth. Slowly pour in the chicken stock, stirring to combine. Simmer the mixture for 5 to 7 minutes until it thickens slightly, then season with the salt, garlic salt, and black pepper.
- If you’d like to garnish the soup, set aside 1/4 cup of each cheese and some bacon pieces. Stir the rest of the cheese, bacon, and sour cream into the soup, then remove the pot from heat.
- Add the cooked potato chunks to the pot, breaking them into smaller pieces or leaving them chunky, based on your preference. Serve the soup hot, topped with the reserved cheese, bacon, and fresh chives.