Easy Homemade Loaded Baked Potato Soup

There are foods that warm not only your body but also your spirit, and Loaded Baked Potato Soup is one of them. Imagine a chilly night when the wind rattles your windows, you gather around the table with family, and in front of you is a steaming bowl of creamy, cheesy soup topped with crisp bacon and fresh chives. It feels like a hug in a bowl rich, hearty, and full of comfort. This recipe doesn’t just feed your hunger; it brings warmth, nostalgia, and joy to your kitchen.

Why You’ll Love This Loaded Baked Potato Soup

You’ll fall in love with this recipe because it captures everything you love about a classic loaded baked potato crispy bacon, gooey melted cheeses, smooth sour cream, and the creamy richness of perfectly cooked potatoes transformed into a soul-satisfying soup. Unlike basic potato soups, this recipe layers flavors with bacon fat, garlic, onion, and a creamy roux base, making every spoonful indulgent yet balanced.

Easy Homemade Loaded Baked Potato Soup

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A creamy and comforting loaded baked potato soup topped with bacon, cheddar, and sour cream perfect for chilly nights.

• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

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

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Instructions

1. Pierce and microwave potatoes until tender, then chop.

2. Cook bacon until crisp and crumble.

3. Melt butter with bacon fat, add garlic and onion, then flour.

4. Whisk in milk, half-and-half, then chicken stock.

5. Season and simmer until thickened.

6. Add cheeses, sour cream, and most of the bacon.

7. Stir in potato chunks to desired consistency.

8. Serve hot, garnished with cheese, bacon, and chives.

Notes

Mash some of the potatoes for creaminess.

Store leftovers in the fridge; reheat gently with added milk.

Do not freeze for best texture.

Ingredients for Loaded Baked Potato Soup

Here’s everything you need, organized into an easy-to-read table:

Step-by-Step Cooking Instructions

Step 1: Prepare the Potatoes

• Pierce each potato several times with a fork.
• Microwave on high for 12–15 minutes until fork-tender.
• Once cooled, cut in half, scoop out the flesh, and chop into chunks.

Step 2: Cook the Bacon

• In a skillet, fry the bacon until crispy.
• Transfer onto a paper towel-lined plate.
• Reserve about 1 tablespoon of bacon fat for flavoring later.
• Crumble the cooled bacon.

Step 3: Build the Creamy Base

• In a large pot, melt butter with the reserved bacon fat.
• Add garlic and onion, cooking for 2–3 minutes until softened.
• Sprinkle in the flour and stir for 1–2 minutes to create a roux.
• Slowly whisk in milk and half-and-half until smooth.
• Gradually add chicken stock, whisking to prevent lumps.

Step 4: Season and Simmer

• Stir in salt, garlic salt, and black pepper.
• Bring to a gentle simmer for 5–7 minutes until the soup thickens slightly.

Step 5: Add the Flavor Boost

• Stir in sour cream, mild cheddar, sharp cheddar, and most of the bacon.
• Save some cheese and bacon for garnishing.

Step 6: Add Potatoes

• Stir in the potato chunks, lightly mashing for creaminess or leaving them chunky for texture.

Step 7: Serve

• Ladle soup into bowls.
• Garnish with shredded cheese, bacon crumbles, and fresh chives.

Helpful Tips for the Perfect Soup

• Texture preference: Mash half of the potatoes for creaminess and leave the rest chunky for a hearty bite.
• Make it lighter: Use Greek yogurt instead of sour cream and swap whole milk for the half-and-half.
• Extra creamy hack: Add a splash of heavy cream if you want an extra silky finish.
• Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk to restore creaminess.
• Freezing: Cream-based soups can separate when frozen, so avoid freezing for best texture.

Nutrition Facts (Per Serving)

Frequently Asked Questions About Loaded Baked Potato Soup

Can I make this soup ahead of time?

Yes, you can prepare it a day in advance. Just store it in the fridge and reheat gently on the stove, adding a splash of milk before serving.

Can I use instant potatoes?

While fresh potatoes deliver the best flavor and texture, you can use instant mashed potatoes in a pinch to thicken the base.

What toppings go best with Loaded Baked Potato Soup?

Popular choices include extra cheese, green onions, buttered croutons, hot sauce, or even jalapeños for a spicy kick.

How can I make this vegetarian?

Skip the bacon and substitute vegetable broth for chicken stock. For smoky flavor, add a dash of smoked paprika.

Conclusion

Loaded Baked Potato Soup is more than just dinner it’s a bowl of comfort designed to bring people together. Whether you’re serving it at a family dinner, meal prepping for the week, or cozying up on a chilly evening, this recipe delivers the hearty, creamy satisfaction of your favorite comfort food. Now, it’s your turn to bring this recipe to life in your kitchen.

Warm up your home tonight with a pot of this soul-soothing Loaded Baked Potato Soup. Don’t forget to garnish generously because bacon and cheddar make everything better!