Loaded Baked Potato Soup
Loaded baked potato soup is a rich, creamy soup made with tender potatoes, smoky bacon, and cheddar cheese, topped like a classic baked potato for cozy, comforting flavor in every spoonful. It’s a comfort food symbolizing warmth, thrift, and home-style cooking. And best of all, with this recipe, you can enjoy your loaded baked potato soup in about 30 minutes!
My daughter-in-law, Abby, sent me this recipe. It has been adapted from The I Heart Naptime Cookbook.
Tip
Microwave the potatoes to cut down on the cooking time. While they are microwaving, cook up the bacon on the stove top. You can leave the potato skins on. It gives the soup a little more depth and also speeds up the process. Just be sure to scrub them first.
You can use salted or unsalted butter. If using salted, omit the teaspoon of salt and instead salt to taste.
I like to use sweet onions when I cook. They have a mellower flavor and they don’t make me cry when I slice them!
More Family Favorite Soups
Loaded Baked Potato Soup
8
servings10
minutes25
minutes502
kcal35
minutesLoaded baked potato soup is a rich, creamy soup made with tender potatoes, smoky bacon, and cheddar cheese, topped like a classic baked potato for cozy, comforting flavor in every spoonful. It’s a comfort food symbolizing warmth, thrift, and home-style cooking. And best of all, with this recipe, you can enjoy your loaded baked potato soup in about 30 minutes!
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Ingredients
4 potatoes, scrubbed (peeled optional)
8 bacon slices
4 Tablespoons butter
3 cloves garlic, minced
1/4 cup yellow onion, diced
1/3 cup all purpose flour
2 cups low fat milk
1 cup half and half
2 cups chicken stock
1 teaspoon salt (if using salted butter reduce and salt to taste)
1/2 teaspoon fresh ground pepper
1 cup sharp yellow cheddar cheese
1 cup white cheddar cheese
1 cup sour cream
fresh chives, for garnish
Directions
- Pierce the potatoes multiple times with a fork. Microwave on high for 12 to 15 minutes or until fork tender. Cut the potatoes in half and let cool. Once cool, remove skins (or leave them on) and cut into chunks.
- While potatoes are cooking, cook the bacon in a skillet over medium high heat until crisp. Transfer bacon to a paper towel lined plate to drain and cool. Reserve 1 Tablespoon of the bacon grease. Discard the rest. After the bacon cools, crumble it into small pieces.
- In a large stockpot, 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 pot 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 to the pot. Bring everything to a light simmer and whisk in the salt and pepper. Continue to simmer until the mixture has thickened slightly, 5 to 7 minutes.
- Set aside a little cheese and bacon for garnish. Stir in the remaining cheese and bacon. Add the sour cream. Remove the pot from the heat. Add the potato chunks into the pan, breaking them into smaller pieces or leaving them chunky, depending on your preference.
- Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Notes
- Microwave the potatoes to cut down on the cooking time. While they are microwaving, cook up the bacon on the stove top. You can leave the potato skins on. It gives the soup a little more depth and also speeds up the process. Just be sure to scrub them first. If you wish to use an oven to bake your potato, preheat the oven to 350 degrees F and bake directly on the rack for 45 minutes or until fork tender.
- You can use salted or unsalted butter. If using salted, omit the teaspoon of salt and instead salt to taste.
- Turkey bacon can be substituted for regular bacon. To make up for the lack of fat, add 1 Tablespoon of butter.
- Approximate nutrition: calories 502kcal, carbohydrates 31g, protein 18g, fat 34g, saturated fat 19g, cholesterol 90mg, sodium 962mg, potassium 764mg, fiber 3g, sugar 6g, vitamin A 870IU, vitamin C 22mg, calcium 358mg, iron 2mg.
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