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–+ servings
Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup That Warms Your Soul

This Loaded Baked Potato Soup blends heartwarming flavors into a quick and easy dish that's sure to comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4-6 medium Potatoes canned potatoes can save time
  • 4 tablespoons Unsalted Butter or substitute with olive oil
  • 1/4 cup Yellow Onion or green onions as an alternative
  • 2 cloves Garlic or use pre-minced garlic
  • 1/3 cup All-Purpose Flour or cornstarch for gluten-free
  • 2 cups Low Fat Milk or whole/dairy-free milk
  • 1 cup Half and Half or reduced fat milk
  • 2 cups Chicken Stock or vegetable stock for vegetarian option
For Flavoring
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Garlic Salt can be omitted if using fresh garlic
  • 1/2 teaspoon Black Pepper or use white pepper
For Garnishing
  • 8 slices Bacon turkey bacon can be used
  • 1 cup Mild Cheddar Cheese or pepper jack for heat
  • 1 cup Sharp Cheddar Cheese for a punchier taste
  • 1 cup Sour Cream or Greek yogurt as alternative
  • 2 tablespoons Fresh Chives or substitute with parsley or green onions

Equipment

  • Large pot
  • Microwave
  • measuring cups
  • Measuring Spoons
  • Whisk
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by scrubbing the potatoes under cold water to remove any dirt. Poke holes in each potato and microwave them for 8-10 minutes until tender, then dice them.
  2. In a large pot, cook bacon until crispy, about 7-10 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.
  3. Add onion and minced garlic to the bacon fat in the pot and sauté for 3-4 minutes until onion is translucent.
  4. Melt the butter in the pot, then stir in flour and whisk for 2-3 minutes until golden brown.
  5. Gradually pour in milk, half and half, and chicken stock, whisking to avoid lumps. Bring to a simmer for about 5 minutes.
  6. Add diced potatoes, salt, garlic salt, and black pepper. Simmer for another 5-7 minutes until heated through.
  7. Lower the heat and stir in both types of cheddar cheese until melted and smooth.
  8. Ladle the soup into bowls and top with crumbled bacon, sour cream, and fresh chives. Serve immediately.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Leaving some potato skins on adds texture and fiber. Adjust seasoning just before serving for best flavor.

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