There’s nothing quite as comforting as a warm, creamy bowl of soup on a chilly day. And when it comes to hearty, soul-satisfying soups, this Loaded Baked Potato Soup is a standout.
Packed with tender potatoes, crispy bacon, melted cheese, and a touch of sour cream, this recipe delivers all the flavors of a loaded baked potato in a rich, velvety soup form.
The best part? This recipe is incredibly quick and easy to make. In just 35 minutes, you can have a pot of this delicious soup ready to serve. Perfect for busy weeknights or when you’re craving something cozy and indulgent!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with simple steps.
- Customizable: Add your favorite toppings like extra cheese, bacon, or fresh chives.
- Comfort Food Classic: All the flavors of a baked potato in comforting soup form.
- Family-Friendly: A hit with both kids and adults!
Ingredients You’ll Need
Here’s what you’ll need to whip up this creamy delight:
- 4 potatoes: Scrubbed clean and ready to microwave or bake.
- 8 slices of bacon: For that irresistible smoky flavor.
- 4 tbsp unsalted butter
- 2 garlic cloves: Minced for a hint of aromatic flavor.
- 1/4 cup yellow onion: Finely diced for added depth.
- 1/3 cup all-purpose flour: To thicken the soup.
- 2 cups low-fat milk
- 1 cup half-and-half: For extra creaminess.
- 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
Start by piercing the potatoes several times with a fork. Microwave them for 12 to 15 minutes, or until tender. If you prefer, you can bake them in the oven at 350°F for about 45 minutes. Once cooked, let the potatoes cool slightly, then halve them and remove the skins. Cut the potatoes into chunks based on your preference—chunky or smaller pieces!
2. Cook the Bacon
While the potatoes are cooking, crisp up the bacon in a skillet over medium-high heat. Once cooked, transfer the bacon to a paper towel-lined plate to drain. Reserve about 1 tablespoon of bacon fat from the skillet for added flavor in the soup. Once cooled, crumble the bacon into small pieces.
3. Make the Soup Base
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2 to 3 minutes until the onion becomes tender and fragrant.
Gradually whisk in the flour and cook for 1 to 2 minutes to eliminate the raw flour taste. Slowly pour in the milk and half-and-half while whisking continuously to create a smooth mixture. Gradually add the chicken stock, whisking as you go.
4. Season and Simmer
Bring the mixture to a light simmer and season with salt, garlic salt, and black pepper. Continue simmering gently for about 5 to 7 minutes, allowing the soup base to thicken slightly.
5. Add Cheese, Bacon, and Sour Cream
If you’d like to save some cheese and bacon for garnish, set aside 1/4 cup of each. Stir in the remaining cheeses, crumbled bacon, and sour cream into the soup. Remove the pot from heat and stir until everything is well combined.
6. Add Potatoes
Gently add your cooked potato chunks into the soup. You can break them down further with a spoon if you prefer smaller pieces or leave them chunky for texture.
7. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—extra cheese, crispy bacon bits, fresh chives—whatever you love! Serve hot and enjoy every comforting bite.
Tips for Success
- Microwave Shortcut: Microwaving the potatoes saves time without compromising flavor. However, if you prefer a traditional baked potato taste, baking them in the oven is always an option.
- Use Fresh Ingredients: Fresh garlic, onion, and chives enhance the overall flavor of this dish.
- Customize Your Toppings: Don’t hold back on toppings! Add green onions, sour cream drizzle, or even a sprinkle of paprika for extra flair.
- Make It Vegetarian: Skip the bacon and use vegetable stock instead of chicken stock for a vegetarian-friendly version.
Nutrition Information (Per Serving)
- Calories: 502 kcal
- Carbohydrates: 31g
- Protein: 18g
- Fat: 34g
- Saturated Fat: 19g
- Cholesterol: 90mg
- Sodium: 962mg
- Potassium: 764mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 870 IU
- Vitamin C: 22mg
- Calcium: 358mg
- Iron: 2mg
Final Thoughts
This Loaded Baked Potato Soup is everything you love about comfort food—creamy, cheesy, savory, and oh-so-satisfying. Whether you’re serving it as a main course or alongside a fresh salad or crusty bread, it’s sure to be a hit with your family and friends.
So next time you’re craving something warm and hearty but short on time, give this recipe a try. It’s quick, easy, and guaranteed to become a new favorite in your household!
Happy cooking!
Print
Creamy Loaded Baked Potato Soup Recipe: Ready in Less Than 30 Minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Loaded Baked Potato Soup is a hearty, comforting dish ready in just 35 minutes. Packed with tender potatoes, crispy bacon, cheddar cheese, and sour cream—it’s everything you love about a baked potato in soup form.
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
- 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
Instructions
1. Pierce potatoes with a fork and microwave for 12–15 minutes or until tender. Let cool, peel, and chop into chunks.
2. Cook bacon in a skillet until crispy. Drain on paper towels and crumble. Reserve 1 tbsp of bacon fat.
3. In a large pot, melt butter over medium-low heat. Add bacon fat, garlic, and onion. Cook 2–3 minutes until onion is soft.
4. Whisk in flour and cook for 1–2 minutes, stirring constantly.
5. Slowly whisk in milk and half-and-half, then gradually add chicken stock. Bring to a light simmer.
6. Add salt, garlic salt, and pepper. Simmer until slightly thickened, about 5–7 minutes.
7. Reserve 1/4 cup each of bacon and cheeses for topping. Stir remaining bacon, cheeses, and sour cream into the soup. Remove from heat.
8. Add potato chunks, breaking them slightly based on desired texture.
9. Serve hot, topped with reserved cheese, bacon, and fresh chives.
Notes
You can bake the potatoes instead of microwaving. Preheat oven to 350°F and bake directly on the rack for 45 minutes or until fork tender.
Soup thickness can be adjusted by mashing more or fewer potatoes.
Great for meal prep and leftovers—reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 502
- Sugar: 6g
- Sodium: 962mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
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