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Creamy Loaded Baked Potato Soup

Kathleen R. Coffey
This creamy and hearty Loaded Baked Potato Soup offers a quick, flavorful, and satisfying comfort meal with protein and fiber-rich ingredients. Perfect for family dinners or meal prepping, it delivers indulgent taste without complicated steps.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8

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.