Loaded Baked Potato Soup

introduction

There’s nothing quite like a steaming bowl of loaded baked potato soup to make a cold day feel instantly cozy. This recipe is one of my go-to comfort meals when I want something creamy, hearty, and full of flavor without spending hours in the kitchen. It has everything you love about a baked potato crispy bacon, melted cheese, and a dollop of sour cream all blended into a rich, velvety soup.

What makes this recipe even better is how quick it comes together. Instead of boiling the potatoes, I simply microwave them to save time while the bacon cooks on the stovetop. By the time the soup base is ready, the potatoes are soft and perfect for stirring in. In less than 30 minutes, dinner is served, and trust me, everyone goes back for seconds.

Ingredients

• 4 medium potatoes, scrubbed clean
• 8 slices bacon (turkey bacon)
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup sour cream
• Fresh chives, chopped, for garnish

Instructions

1. Cook the Potatoes
   Pierce each potato a few times with a fork. Microwave them for 12–15 minutes, or until tender. Once cool enough to handle, remove the skins if you prefer, or leave a few on for texture. Cut into bite-sized chunks.
2. Cook the Bacon
   In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain. Reserve about one tablespoon of the bacon grease and discard the rest. Once cooled, crumble the bacon into small pieces.
3. Prepare the Soup Base
   In a large pot, melt the butter over medium heat. Add the reserved bacon fat, garlic, and onion, and cook for about 2–3 minutes until fragrant and the onion turns translucent.
4. Make the Roux
   Sprinkle the flour into the pot and stir for 1–2 minutes until it forms a smooth paste. Gradually whisk in the milk and half-and-half, followed by the chicken stock. Continue whisking until smooth and slightly thickened, about 5–7 minutes.
5. Add Seasoning and Flavor
   Stir in salt, garlic salt, and black pepper. Add most of the cheese, bacon, and sour cream, reserving a little of each for garnish. Stir until melted and creamy.
6. Add Potatoes and Serve
   Gently fold in the potato chunks, breaking them slightly with a spoon if you prefer a thicker texture. Let everything warm through for a few minutes, then ladle into bowls. Top with the remaining cheese, bacon, and fresh chives. Serve immediately.

Notes

• For an extra creamy texture, mash a few of the potato pieces directly in the pot before serving.
• If you want to save time, microwave the potatoes while cooking the bacon.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

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Loaded Baked Potato Soup

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• Author: Sarah

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Description

A creamy, cheesy loaded baked potato soup made in under 30 minutes. Perfect for cozy dinners and cold nights.

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Ingredients

Scale 1x2x3x

4 medium potatoes

8 bacon slices

4 tbsp unsalted butter

2 garlic cloves

1/4 cup yellow onion

1/3 cup flour

2 cups low-fat milk

1 cup half-and-half

2 cups chicken stock

1 tsp salt

1/2 tsp garlic salt

1/2 tsp black pepper

1 cup mild cheddar

1 cup sharp cheddar

1 cup sour cream

Fresh chives

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Instructions

1. Microwave potatoes until tender, then dice.

2. Cook bacon until crisp, reserve 1 tbsp grease.

3. Melt butter with bacon fat; add garlic and onion.

4. Stir in flour to make a roux.

5. Whisk in milk, half-and-half, and chicken stock.

6. Add seasonings and simmer.

7. Stir in cheeses, bacon, and sour cream.

8. Fold in potatoes and serve hot.

Notes

Mash a few potatoes for creaminess.

Microwave potatoes while bacon cooks to save time.

Store leftovers up to 3 days and reheat with milk.

Conclusion

This Loaded Baked Potato Soup has quickly become one of my all-time favorite comfort food recipes. It’s rich, creamy, and full of that irresistible “loaded” flavor from crispy bacon, melted cheese, and smooth sour cream. Every spoonful feels like a warm hug — the kind of meal that makes even the coldest day instantly better.

I love how easy this recipe is to make, and that it comes together in less than 30 minutes with simple pantry ingredients. Whether you’re serving it for a cozy weeknight dinner, a family gathering, or just because you need something hearty and homemade, this soup always satisfies.

If you’re looking for a quick, filling, and flavor-packed dish that brings comfort in every bite, this loaded baked potato soup is the one. Make it once, and I guarantee it’ll find a permanent spot in your recipe rotation.