Description
This Loaded Baked Potato Soup is a creamy, hearty comfort food made in under 30 minutes. Packed with tender potatoes, crispy bacon, melted cheddar cheese, and tangy sour cream, it’s the ultimate cozy meal that feels like a hug in a bowl.
Ingredients
Scale
- 4 potatoes, scrubbed – the hearty base providing texture and creaminess
- 8 bacon slices – for smoky, salty flavor
- 4 tbsp unsalted butter – adds richness and depth
- 2 garlic cloves, minced – enhances aroma
- 1/4 cup yellow onion, diced – adds sweetness and balance
- 1/3 cup all-purpose flour – thickens the soup
- 2 cups low-fat milk – keeps the soup light and creamy
- 1 cup half and half – adds luxurious texture
- 2 cups chicken stock – builds savory depth
- 1 tsp salt, plus more to taste – enhances flavor
- 1/2 tsp garlic salt – deepens seasoning
- 1/2 tsp black pepper – adds mild spice
- 1 cup mild cheddar cheese – creamy melt
- 1 cup sharp cheddar cheese – rich, tangy contrast
- 1 cup sour cream – for tangy smoothness
- Fresh chives, chopped – for garnish and freshness
Instructions
- Pierce the potatoes several times with a fork and microwave for 12–15 minutes until tender. Let them cool, peel if desired, and cut into chunks.
- In a skillet, cook bacon over medium-high heat until crisp. Transfer to paper towels to drain and crumble. Reserve 1 tablespoon of bacon fat.
- In a large pot, melt butter with the reserved bacon fat over medium heat. Add garlic and onion; cook for 2–3 minutes until fragrant.
- Whisk in the flour, cooking for 1–2 minutes. Gradually add milk and half-and-half, whisking constantly until smooth.
- Pour in chicken stock, salt, garlic salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
- Stir in most of the cheese, bacon, and sour cream. Add potato chunks, lightly mashing for desired consistency.
- Serve hot, garnished with remaining cheese, bacon, and chives.
Notes
- For a chunkier soup, leave more potato pieces whole.
- Use freshly shredded cheese for smoother melting.
- Store leftovers in the fridge for up to 4 days; add milk when reheating.
- Microwaving the potatoes saves time compared to baking.
- Add diced jalapeños or hot sauce for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 502 kcal
- Sugar: 6 g
- Sodium: 962 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg
Keywords: Loaded Baked Potato Soup, creamy soup, comfort food, potato recipe, bacon soup, easy dinner