This Loaded Baked Potato Soup stands out for its rich, comforting flavors combined with a quick and easy preparation, making it perfect for busy weeknights.
The creamy texture from the blend of half-and-half and milk pairs beautifully with the savory bacon and sharp cheddar, creating a satisfying meal everyone will love.
Creamy Loaded Baked Potato Soup
Equipment
- 1 Microwave Oven
- 1 Large Skillet
- 1 Heavy-Bottomed Pot
- 1 Whisk
- 1 Fork
Ingredients
- 4 medium potatoes thoroughly scrubbed
- 8 strips of bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic finely minced
- 1/4 cup finely chopped yellow onion
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half cream
- 2 cups chicken broth
- 1 teaspoon salt plus extra to taste
- 1/2 teaspoon garlic salt plus extra as needed
- 1/2 teaspoon freshly ground black pepper
- 1 cup mild cheddar cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream
- Fresh chives chopped (for garnish)
Instructions
- Cook the Potatoes: Pierce each potato several times with a fork and place them in the microwave. Cook on high for about 12 to 15 minutes until they are soft and fully cooked through. Allow them to cool slightly before handling. Slice the potatoes in half, peel off the skins, and cut the flesh into bite-sized pieces.
- Prepare the Bacon: In a skillet set to medium-high heat, cook the bacon strips until they become crisp. Transfer the cooked bacon onto paper towels to drain the excess grease and cool. Save about one tablespoon of the bacon grease in the pan and discard the rest. Once cooled, crumble the bacon into small bits.
- Sauté Aromatics and Make Roux: Melt the butter in a large pot over medium-low heat. Add the reserved bacon grease, minced garlic, and chopped onions. Cook gently for 2 to 3 minutes until the onions are soft and fragrant. Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to cook out the raw flour taste and form a smooth roux.
- Add Liquids and Simmer: Slowly pour in the milk and half-and-half, whisking continuously to keep the mixture smooth. Then stir in the chicken broth. Bring the mixture to a gentle simmer, stirring often. Season with salt, garlic salt, and black pepper. Let the soup cook at a low simmer for 5 to 7 minutes until it thickens slightly.
- Combine Ingredients and Finish Soup: Reserve about 1/4 cup of the shredded cheeses and crumbled bacon if you want to use them as garnish later. Stir the remaining cheese, bacon, and sour cream into the soup base until well combined. Remove the pot from heat. Gently fold in the potato pieces, breaking them up slightly or leaving chunks whole based on your preference.
- Serve: Ladle the soup into bowls and garnish with the reserved cheese, bacon, and fresh chopped chives. Serve hot and enjoy!
Notes
- Oven Baking Option: If you prefer, bake the potatoes instead of microwaving. Preheat the oven to 350°F (175°C) and bake the potatoes directly on the oven rack for approximately 45 minutes or until easily pierced with a fork.
- Texture Preferences: For a creamier soup, mash some of the potatoes after adding them to the pot, or leave them chunky if you enjoy more texture.
- Substitutions: You can use vegetable broth instead of chicken stock to make this recipe vegetarian-friendly (omit bacon for full vegetarian).
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if needed to loosen the consistency.
Beyond taste, this soup offers nutritional benefits such as a good protein content from cheese and bacon, along with fiber from the potatoes, supporting digestive health.
Although it’s rich in fat, it uses moderate saturated fat levels, balancing indulgence and nutrition.
This recipe’s straightforward steps and minimal hands-on time make it ideal for meal prep or spontaneous dinners.
It’s an inviting, hearty dish that fits well into everyday cooking without sacrificing flavor or comfort.
Must-Have Tools for Perfect Results
Microwave Oven
Essential for quickly cooking potatoes to tender perfection without heating up the kitchen. Its speed makes meal prep efficient, ideal for busy households.
Large Skillet
Perfect for crisping bacon and sautéing aromatics like garlic and onion. Its versatility extends to searing, frying, and more in everyday cooking.
Heavy-Bottomed Pot
Used to combine and simmer soup ingredients evenly without scorching. This pot is a staple for soups, stews, and sauces, providing excellent heat distribution.
Whisk
Crucial for smoothly incorporating flour into butter and gradually blending liquids to avoid lumps. A whisk is indispensable for baking, sauces, and dressings.
Fork
A simple yet vital tool for piercing potatoes to check doneness and for breaking cooked potato chunks into bite-sized pieces in the soup. Its multi-purpose use makes it a kitchen essential.
Chef’s Secrets for Creamy Perfection
Achieving the perfect creamy texture in loaded baked potato soup hinges on careful layering of flavors and technique.
Start by cooking the potatoes thoroughly—microwaving speeds up the process, but baking adds a subtle roasted flavor.
Using a combination of half-and-half and milk creates richness without overwhelming heaviness.
The key to a smooth soup lies in creating a proper roux by cooking the flour with butter and reserved bacon fat, which thickens the base without lumps.
Don’t rush the simmering step; letting the soup gently thicken enhances depth and melds flavors.
When adding cheese and sour cream, fold them in off the heat to avoid curdling.
Reserving some cheese and bacon for garnish keeps the toppings fresh and visually appealing.
Serving Suggestions to Elevate Enjoyment
This loaded baked potato soup shines as a hearty main dish but pairs wonderfully with simple sides.
Serve alongside a crisp green salad dressed lightly with vinaigrette to balance the soup’s richness.
Crusty artisan bread or garlic bread complements the creamy texture and helps scoop every last bit.
For added protein, consider topping the soup with diced grilled chicken or extra bacon.
Garnishes such as chopped chives, green onions, or even a dollop of Greek yogurt add freshness and tang.
A light white wine or a refreshing iced tea makes a great beverage pairing, enhancing the meal’s comforting vibe.
Storage Tips to Preserve Freshness
Store leftover soup in an airtight container in the refrigerator for up to three days to maintain flavor and safety.
When reheating, warm gently on the stove over low heat to prevent the dairy from breaking or curdling; adding a splash of milk can help restore creaminess if it thickens too much.
For longer storage, this soup freezes well — just portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
Keep garnishes separate until serving to maintain their texture and visual appeal.
Avoid freezing the sour cream garnish, as it can separate when thawed.
Frequently Asked Questions About This Recipe
Can I make this soup vegetarian?
Yes! Substitute vegetable broth for chicken stock and omit the bacon or use a plant-based bacon alternative for a vegetarian-friendly version.
What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, which breaks down nicely to thicken the soup, but Yukon Golds can be used for a creamier, buttery flavor.
Can I prepare this soup ahead of time?
Absolutely. The soup actually tastes better the next day as flavors meld. Just store it in the fridge and reheat gently before serving.
How can I make this soup thicker or thinner?
For a thicker soup, reduce the amount of chicken stock or cook it a bit longer to evaporate excess liquid. To thin it out, simply stir in more milk or broth during reheating.
Is it possible to make this soup dairy-free?
Yes, use plant-based milk and sour cream substitutes, and choose a dairy-free cheese alternative. Keep in mind this may alter the flavor and texture slightly.
