Loaded Baked Potato Soup

Loaded Baked Potato Soup is the ultimate cozy comfort‑food bowl. Imagine all the things you love about a fully loaded baked potato—cheddar cheese, crisp bacon, sour cream, chives—melted into a creamy, chunky (or smooth, if you prefer) soup. It comes together in under 30 minutes if you microwave the potatoes, yet it gives that rich, indulgent, warm‑hug kind of meal we crave on a cool evening.

Why You’ll Love This Recipe

You’ll love this soup because it hits all the comfort‑food notes: creamy texture, savory bacon, sharp cheddar, and the familiar potato base. Every spoonful feels like a loaded baked potato in soup form. But it’s easier to eat and share, and it warms you from the inside out. It’s also adaptable—chunky or smooth; garnish heavy or light; make ahead for leftovers.

Ingredients

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup yellow onion (finely diced)
• ⅓ 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)
• ½ tsp garlic salt (plus more to taste)
• ½ tsp black pepper
• 1 cup mild cheddar cheese (grated)
• 1 cup sharp cheddar cheese (grated)
• 1 cup sour cream
• Fresh chives, for garnish

Step‑by‑Step: How to Make Loaded Baked Potato Soup

1. Pierce the potatoes multiple times with a fork, then microwave them for 12–15 minutes or until tender. Carefully halve the potatoes and let them cool. Once they’re cool to the touch, peel off the skins and cut the potatoes into chunks.
2. Meanwhile, cook the bacon in a skillet over medium‑high heat until crisp. Transfer to a paper‑towel lined plate to drain and cool. Reserve up to 1 tbsp of the bacon fat from the pan, discarding the rest. After the bacon has cooled, break it into small crumbles.
3. In a large pot set over medium‑low heat, melt the butter. Add the reserved bacon fat, garlic and onion, and cook for 2–3 minutes until the onion is tender. Slowly whisk the flour into the pan and stir for 1–2 minutes to cook out the raw flour taste.
4. Slowly whisk in the milk and half‑and‑half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, about 5‑7 minutes.
5. If you’d like to use cheeses and bacon as a garnish, reserve ¼ cup of each. Stir the remaining cheeses, remaining bacon and sour cream into the soup pot. Remove from heat.
6. Scoop the potato chunks into the pot, breaking them into small pieces or leaving them chunkier depending on your preference. Serve hot, topped with your favorite garnishes — extra cheese, crumbled bacon, chives.

Helpful Tips

• Use freshly‑grated cheddar cheese instead of pre‑shredded: freshly grated melts smoother and gives better texture.
• Don’t let the milk or half‑and‑half boil vigorously — a gentle simmer avoids separation or a grainy texture.
• Microwaving the potatoes speeds things up and reduces oven time.
• Let dairy (milk, half‑and‑half, sour cream) sit at room temperature briefly to prevent separation when added.
• Taste adjust at the end: you may want a little more salt, garlic salt or pepper depending on your bacon’s saltiness.
• If you prefer a smoother texture, mash some of the potato chunks or use an immersion blender for part of the soup.

Substitutions And Variations

• Milk/cream alternative: Substitute whole milk or heavy cream for half‑and‑half for a richer version.
• Vegetarian version: Use vegetable stock, omit bacon, and use extra butter or olive oil.
• Potato choice: Russet or Yukon Gold work well—Yukon Gold gives a buttery texture; Russet gives a fluffier feel.
• Flavor twists: Add smoked paprika, cayenne, or chopped jalapeños for heat. Use Gouda or pepper jack for cheesy variation.
• Chunk vs smooth: Use an immersion blender for a smooth texture or leave the potatoes chunky for a rustic feel.

Storage Instructions

Allow the soup to cool before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently over low to medium‑low heat, stirring often. For freezing, note that the dairy may separate; if you choose to freeze, do so for up to 3 months and reheat gently after thawing overnight in the fridge.

Nutritional Information

Each serving is approximately:

• Calories: 502 kcal
• Carbohydrates: 31 g
• Protein: 18 g
• Fat: 34 g
• Saturated Fat: 19 g
• Cholesterol: 90 mg
• Sodium: 962 mg
• Potassium: 764 mg
• Fiber: 3 g
• Sugar: 6 g
• Vitamin A: 870 IU
• Vitamin C: 22 mg
• Calcium: 358 mg
• Iron: 2 mg

Serving Suggestions

• Garnish generously with cheddar, crumbled bacon and chives.
• Pair with crusty bread, garlic toast or warm dinner rolls.
• A light green salad with vinaigrette balances the soup’s richness.
• For a party, serve in mini bread bowls or small mugs for easy enjoyment.
• Enjoy as a hearty lunch or a cozy dinner on chilly nights.

Frequently Asked Questions About Loaded Baked Potato Soup

Q: Can I make this soup ahead of time and reheat it?
Absolutely. This soup is great for making ahead. Store it in the fridge and reheat gently on the stovetop over medium‑low heat to keep the creamy texture intact.

Q: Can I freeze this soup?
You can freeze it, but because it contains dairy, the texture may change slightly upon thawing. Reheat slowly after thawing overnight in the fridge for best results.

Q: What are good gluten-free options for thickening?
You can use a gluten‑free flour blend or cornstarch mixed with a little water instead of all‑purpose flour.

Q: How can I adjust the texture?
For a chunkier soup, keep the potato pieces larger. For a smoother finish, mash them or use an immersion blender.

Q: Can I make a lighter version of this soup?
Yes. Use 2% milk, reduce or skip the bacon, cut back on cheese, or use Greek yogurt instead of sour cream. Low‑sodium broth also helps make it lighter.

Conclusion

Thanks so much for stopping by and being part of this food-loving community. I hope you find this Loaded Baked Potato Soup as comforting and delicious as I do. It’s rich, flavorful, and so easy to make—a dish that brings smiles with every spoonful. Whether you like it chunky or creamy, simple or dressed up, this soup is bound to become a cozy favorite in your kitchen. Happy cooking, and enjoy every warm, cheesy, bacon-filled bite!

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