Imagine a bowl of creamy, comforting Loaded Baked Potato Soup that feels like a warm hug on a chilly day. The smooth, velvety texture of the soup, paired with bites of tender potato, brings a delightful heartiness in every spoonful. It’s packed with savory flavors bacon adds a smoky crisp, cheddar cheese melts into rich, tangy goodness, and green onions provide a fresh, mild bite that balances the richness. Each spoonful feels indulgent yet homey, and the flavors blend together like the perfect loaded potato you crave. It’s cozy, satisfying, and sure to leave you going back for seconds!
Loaded Baked Potato Soup
Ingredients
- 1/2 tsp black pepper
- 2 cups low fat milk
- 1 tsp salt, plus more to taste
- 2 cups chicken stock
- 8 bacon slices
- fresh chives, for garnish
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- 1 cup mild cheddar cheese
- 1/3 cup all-purpose flour
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 4 potatoes, scrubbed
- 1/2 tsp garlic salt, plus more to taste
- 1/4 cup yellow onion
- 1 cup half and half
Instructions
1Pierce 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.
2Meanwhile, 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.
3In 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.
4If 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.
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