This Loaded Baked Potato Soup is the ultimate comfort food! With creamy, velvety potatoes, crispy bacon, and shredded cheddar cheese, it’s a cozy, heartwarming dish perfect for cold days. The best part? You can make it in less than 30 minutes, giving you the warmth of a homemade soup without the long prep time.
Why Make This Recipe?
This Loaded Baked Potato Soup is everything you love about a classic baked potato—cheese, bacon, and cream—now in soup form. It’s quick, easy, and perfect for weeknight dinners or chilly evenings. The microwave shortcut for the potatoes makes it fast, and the creamy, hearty flavor will leave everyone asking for seconds.
What Makes This Recipe Special?
- Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for busy nights.
- Creamy Comfort: With a rich, velvety texture, it’s the perfect cozy soup to enjoy on a cold day.
- Customizable: Add more bacon, cheese, or even some sour cream to suit your taste!
How to Make Loaded Baked Potato Soup
Here’s a simple step-by-step guide to prepare this ultimate creamy potato soup:
- Cook the Bacon:
- Start by cooking 8 slices of bacon in a skillet over medium-high heat until crispy. Once done, transfer it to a paper towel-lined plate and crumble it into small pieces. Set aside.
- Prepare the Vegetables:
- In the same pot, melt 4 tablespoons of butter over medium-low heat. Add 1 chopped yellow onion and cook until soft, about 3-5 minutes. Add 2 minced garlic cloves and cook for another 30 seconds.
- Make the Soup Base:
- Sprinkle in 1/3 cup of flour and stir for 1-2 minutes until smooth. Slowly whisk in 2 cups of milk and 1 cup of half-and-half. Gradually add 2 cups of chicken stock and bring to a simmer. Season with 1 teaspoon of salt, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of black pepper. Let the soup simmer for about 5-7 minutes.
- Add the Potatoes:
- Microwave 4 scrubbed potatoes for 12-15 minutes until tender. Carefully halve them, scoop out the insides, and cut into chunks. Add these potato chunks to the pot, mixing them into the soup.
- Finish the Soup:
- Stir in 1 cup of mild cheddar cheese, 1 cup of sharp cheddar cheese, and 1 cup of sour cream. Continue to cook on low heat, stirring until the cheese has melted and everything is heated through.
- Serve:
- Top with the reserved crumbled bacon, more cheddar cheese, and fresh chives. Serve hot and enjoy!
What to Serve It With
Pair this creamy potato soup with crusty bread or a fresh green salad. You can also serve it with garlic bread or a side of grilled cheese for the ultimate comfort meal.
How to Store Leftovers
This potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or chicken broth to loosen it up if it thickens too much. Reheat over low heat, stirring occasionally, to prevent burning.
Can You Freeze Loaded Baked Potato Soup?
Unfortunately, this soup doesn’t freeze well due to the dairy and potatoes, which can change in texture. However, if you want to freeze it, store it in individual portions in a freezer bag for up to 3 months. Reheat carefully once thawed.
Helpful Tips for Success
- Microwave Potatoes: Microwave the potatoes to save time, but you can also bake them if you prefer.
- Texture: Puree some of the soup for a creamier consistency while leaving chunks of potato for texture.
- Customize: Feel free to adjust the seasonings or add extra toppings like green onions, bacon, or extra cheese to make it your own.
Variations You Can Try
- Vegetarian Version: Swap the chicken stock for vegetable broth and skip the bacon for a delicious vegetarian version.
- Smoky Flavor: Add a teaspoon of smoked paprika or some diced smoked sausage for a smoky twist.
- Extra Creamy: For an ultra-creamy soup, stir in some heavy cream or more sour cream.
FAQs
1. Can I use different types of potatoes?
You can substitute russet potatoes with Yukon Gold potatoes, but russets provide the best texture for a creamy soup.
2. Can I freeze this soup?
It’s best not to freeze this soup due to the texture changes in potatoes and dairy. If you must freeze it, store in portions and reheat carefully.
3. How can I thicken the soup if it’s too thin?
If the soup is too thin, simply add more boiled potatoes and mash them into the soup, or use instant potato flakes to thicken it.
This Loaded Baked Potato Soup is the ultimate cozy meal that will warm you up from the inside out! Enjoy the creamy texture, bacon goodness, and cheesy delight in every spoonful.
Print
Loaded Baked Potato Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy, velvety loaded baked potato soup with crispy bacon, cheese, and a quick microwave prep.
Ingredients
- 8 slices of bacon
- 4 tablespoons of butter
- 1 chopped yellow onion
- 2 minced garlic cloves
- 1/3 cup of flour
- 2 cups of milk
- 1 cup of half-and-half
- 2 cups of chicken stock
- 1 teaspoon of salt
- 1/2 teaspoon of garlic salt
- 1/2 teaspoon of black pepper
- 4 scrubbed potatoes
- 1 cup of mild cheddar cheese
- 1 cup of sharp cheddar cheese
- 1 cup of sour cream
- Fresh chives (for topping)
Instructions
- Cook the bacon in a skillet over medium-high heat until crispy, then crumble and set aside.
- In the same pot, melt the butter over medium-low heat. Add the onion and cook until soft, about 3-5 minutes. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir for 1-2 minutes. Gradually whisk in the milk and half-and-half, then add the chicken stock. Season with salt, garlic salt, and black pepper. Simmer for 5-7 minutes.
- Microwave the potatoes for 12-15 minutes until tender, then halve, scoop, and chunk them. Add to the pot.
- Stir in the mild cheddar, sharp cheddar, and sour cream. Cook on low until cheese is melted.
- Serve hot, topped with reserved bacon, more cheddar, and chives.
Notes
This soup can be customized with extra toppings or made vegetarian with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American