If you’re craving comfort without the wait, this Loaded Baked Potato Soup is what you need. Creamy, rich, and incredibly satisfying, you can have it ready in under 30 minutes, making it a fantastic weeknight option.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Why You’ll Love This Recipe
- Quick and easy: Ready in less than 30 minutes.
- Hearty and satisfying: Perfect for chilly days.
- Customizable: Top with your favorite garnishes.
- Minimal cleanup: Uses basic kitchen staples.
Ingredients
- 4 potatoes (scrubbed): The main base for the soup, bringing creaminess and structure.
- 8 bacon slices: Adds smoky flavor and crunch. Reserve extra fat for depth.
- 4 tbsp unsalted butter: Base for the roux, provides richness.
- 2 garlic cloves (minced): Enhances flavor depth; can be substituted with garlic powder if needed.
- 1/4 cup yellow onion: Adds sweetness and texture to the sauté; adjust based on preference.
- 1/3 cup all-purpose flour: Thickens the soup for that classic creamy texture.
- 2 cups low fat milk: Keeps it lighter; whole milk can be used for more richness.
- 1 cup half and half: Adds creaminess; can sub with additional milk for a lighter version.
- 2 cups chicken stock: Builds the soup’s base and enhances the savory profile.
- 1 tsp salt (plus more to taste): Seasons the entire dish; adjust as needed.
- 1/2 tsp garlic salt (plus more to taste): Adds an extra punch of flavor.
- 1/2 tsp black pepper: Adds slight heat and rounds out flavors.
- 1 cup mild cheddar cheese: Melts smoothly for creaminess; can be swapped with Monterey Jack.
- 1 cup sharp cheddar cheese: Provides a stronger cheesy flavor; use any sharp cheese available.
- 1 cup sour cream: For tanginess and creamy consistency; Greek yogurt works as an alternative.
- Fresh chives (for garnish): Adds a fresh, onion-like pop of color and flavor.
How to Make It
Step 1: Prepare the Potatoes
Pierce the potatoes multiple times with a fork to allow steam to escape, then microwave for 12 to 15 minutes, or until tender. Carefully halve and cool them for safer handling. Once cooled, remove skins and cut into chunks to achieve your preferred chunk size.
Step 2: Cook the Bacon
While the potatoes are cooking, crisp up the bacon in a skillet over medium-high heat. Once cooked, transfer to a paper towel-lined plate. Save up to 1 tablespoon of bacon fat for added flavor in the soup, and crumble the bacon once cooled.
Step 3: Make the Roux
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion. Sauté until the onion is tender, about 2 to 3 minutes. Slowly whisk in the flour, cooking another 1 to 2 minutes to prevent raw flour taste. Gradually whisk in the milk and half-and-half, then the chicken stock, stirring to keep it smooth. Bring to a light simmer and add salt, garlic salt, and pepper. Continue simmering until slightly thickened, about 5 to 7 minutes.
Step 4: Assemble the Soup
If saving cheese and bacon for garnish, set aside 1/4 cup each. Stir the remaining cheeses and bacon into the pot along with sour cream, mixing until smooth. Finish by adding potato chunks, breaking them to desired consistency. Serve hot with optional garnishes like cheese, bacon, and chives.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance. Store in an airtight container in the fridge and reheat gently on the stove, adding more chicken stock to adjust consistency if necessary.
Can I use different cheese?
Yes, you can substitute with any cheese that melts well, like Monterey Jack or Colby. Adjust to your taste preference for different flavor notes.
What’s the best way to reheat the soup?
Reheat in a pot over medium-low heat, stirring frequently to ensure even heating. If the soup is too thick, thin it with a bit of chicken stock or milk.
