There’s nothing quite like a bowl of creamy, hearty soup to warm you up on a chilly evening, and this Loaded Baked Potato Soup is proof of just that. What makes it even better is how quickly it comes together—ready in under 30 minutes! It’s the perfect combination of comfort food and weeknight convenience.
The real game-changer here is a simple yet clever tip: microwaving the potatoes before adding them to the pot. This cuts down on cooking time drastically while still keeping that fluffy, comforting potato texture intact. While the potatoes are softening in the microwave, you can prepare crispy bacon on the stovetop, filling your kitchen with that irresistible savory aroma. Once combined with creamy broth, tender potatoes, melted cheese, and a touch of sour cream, the soup becomes a cozy masterpiece in a bowl.
For an added twist, I like to leave some of the potato skins on. Not only does this enhance the rustic feel of the soup, but it also gives a delightful texture and extra nutrients. A sprinkle of chives, shredded cheddar, and crunchy bacon on top makes every spoonful taste indulgent yet homemade.
This Loaded Baked Potato Soup is quick, satisfying, and destined to be a family favorite. Whether you’re craving something hearty after a long day or looking for an easy dish to impress guests, this recipe delivers every single time.
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
Instructions
- Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
- 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 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. 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 kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Notes
*If desired, you can bake your potatoes in the oven. Preheat oven to 350 degrees F and bake the potatoes directly on the rack for 45 minutes or until fork tender