Introduction

Loaded baked potato soup is a creamy, comforting dish packed with the flavors of crispy bacon, sharp cheddar, and tender potatoes. Perfect for chilly days, this soup combines rich ingredients for a satisfying meal that feels like a warm hug in a bowl.

The image shows a white bowl filled with creamy, pale yellow potato soup as the base layer, with small soft potato chunks visible under the smooth surface. On top, there is a generous layer of shredded bright orange cheddar cheese scattered around. A dollop of white sour cream sits right in the center, topped with crispy, dark reddish-brown bacon bits. Fresh green chopped chives are sprinkled over the soup, cheese, and bacon, adding color and texture. The bowl rests on another white bowl, both placed on a woven natural mat with some whole potatoes blurred in the background and a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup yellow onion, chopped
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, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, for garnish

Instructions

Step 1: Pierce the potatoes several times with a fork and microwave them for 12 to 15 minutes until tender. Carefully halve the potatoes, let cool, then remove the skins and cut into chunks.
Step 2: Cook the bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of bacon fat, discarding the rest. Once cooled, crumble the bacon into small pieces.
Step 3: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion, cooking for 2 to 3 minutes until the onion softens.
Step 4: Whisk the flour into the pot and stir for 1 to 2 minutes. Gradually whisk in the milk and half and half until smooth.
Step 5: Slowly add the chicken stock, then bring the mixture to a light simmer. Whisk in salt, garlic salt, and black pepper. Maintain a light simmer for 5 to 7 minutes until the soup thickens slightly.
Step 6: Reserve about 1/4 cup each of cheese and bacon for garnish. Stir the remaining cheeses, bacon, and sour cream into the soup. Remove from heat.
Step 7: Add the potato chunks to the pot, breaking them up if you prefer a smoother texture or leaving them chunky.
Step 8: Serve hot, topped with reserved cheese, bacon, and fresh chives.

Tips & Variations

For extra depth, bake the potatoes in the oven at 350°F for 45 minutes instead of microwaving.
Use smoked cheddar or add a pinch of cayenne pepper for a smoky, spicy twist.
Swap chicken stock for vegetable stock to make this recipe vegetarian-friendly (omit bacon or use vegetarian bacon).
Leftover soup can be thickened with a splash of milk or broth when reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a bit of milk or broth if the soup has thickened too much.

How to Serve

A creamy potato soup is shown in a white bowl stacked on another similar white bowl. The soup has four key layers visible: a base of thick light cream-colored soup with smooth texture, chunks of white potatoes floating in it, some shredded orange cheddar cheese melting and mixing into the soup, and finally small bits of crispy brown bacon and bright green chopped chives sprinkled on top. A wooden spoon lifted above the bowl has a small amount of the thick soup dripping slowly back into the bowl. The bowl is placed on a woven tan mat with two large whole potatoes blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baking potatoes?

Baking potatoes like Russets are preferred because of their fluffy texture after cooking, but you can use other starchy potatoes if needed. Just ensure they cook fully and have a similar texture.

Is it possible to make this soup dairy-free?

Yes, substitute the milk and half and half with dairy-free alternatives like almond or oat milk, and replace the butter with a plant-based option. Use dairy-free cheese or omit cheese and sour cream for a different but tasty variation.