All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Loaded Baked Potato Soup stands out as a comforting, creamy classic that’s quick and simple enough for busy weeknights yet hearty enough to satisfy a crowd.
Ready in under 30 minutes, it blends tender chunks of potato with rich cheddar cheeses and crispy bacon, creating layers of flavor and texture.
Beyond its indulgent taste, the recipe packs a solid protein punch (18g per serving) largely from the cheeses and bacon, helping to keep you full longer.
It also offers a modest fiber boost from the potatoes. While it’s a rich soup with a moderate amount of saturated fat, it balances those fats with good calcium and potassium content, supporting bone health and muscle function.
This soup is perfect for everyday cooking because it’s meal-prep friendly, easily reheated, and customizable with your favorite garnishes.
Whether served as a comforting starter or a satisfying main, it makes cold days warmer and family dinners more memorable.
Must-Have Tools for Perfect Results
Microwave Oven
Essential for quickly cooking potatoes to tender perfection in minutes, saving you oven time.
This versatile kitchen staple speeds up meal prep and is great for reheating leftovers too.
Large Heavy-Bottomed Pot
Perfect for evenly cooking and simmering the soup without burning. Its sturdy construction distributes heat well, ideal for soups, stews, and sauces.
Whisk
Crucial for smoothly blending flour into the butter and liquids, preventing lumps and ensuring a creamy, velvety soup texture. A must-have for sauces and batters beyond this recipe.
Sharp Chef’s Knife
Needed for safely and precisely chopping garlic, onions, and potatoes. A quality, sharp knife makes prep faster, easier, and more enjoyable.
Slotted Spoon
Handy for lifting cooked bacon out of the pan while draining excess fat. Also great for removing ingredients from hot liquids without bringing too much broth along.
Loaded Baked Potato Soup
Equipment
- 1 Microwave Oven
- 1 Large Heavy-Bottomed Pot
- 1 Whisk
- 1 Sharp Chef’s Knife
- 1 Slotted Spoon
Ingredients
- 4 medium potatoes scrubbed clean
- 8 slices bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic finely minced
- ¼ cup yellow onion finely chopped
- ⅓ cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half cream
- 2 cups chicken broth preferably low sodium
- 1 teaspoon salt plus extra to taste
- ½ teaspoon garlic salt plus extra to taste
- ½ teaspoon freshly ground black pepper
- 1 cup mild cheddar cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream
- Fresh chives thinly sliced, for garnish
Instructions
- Cook the Potatoes: Pierce each potato several times with a fork. Place them on a microwave-safe plate and cook on high power for 12 to 15 minutes, or until soft when pierced with a fork. Remove carefully and let cool until safe to handle. Once cooled, slice each potato in half and scoop out the flesh, cutting it into bite-sized chunks. Set aside.
- Prepare the Bacon: In a large skillet over medium-high heat, cook the bacon strips until they become crisp. Transfer them to a plate lined with paper towels to absorb excess grease and cool. Reserve about one tablespoon of the bacon fat from the pan and discard the rest. When cooled, crumble the bacon into small pieces and set aside.
- Sauté Aromatics and Make Roux: In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and chopped onion. Cook for about 2 to 3 minutes, stirring occasionally, until the onions are translucent and fragrant. Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to create a smooth roux.
- Add Liquids and Simmer: Slowly pour in the milk and half-and-half, whisking continuously to prevent lumps.Then, gradually add the chicken broth while continuing to whisk. Bring the mixture to a gentle simmer. Season with salt, garlic salt, and black pepper. Allow the soup to simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
- Combine Cheese, Bacon, and Potatoes: Reserve about 1/4 cup each of the shredded cheeses and crumbled bacon for garnish. Stir the remaining cheese, bacon, and sour cream into the pot until melted and fully incorporated. Carefully fold in the potato chunks, breaking them into smaller pieces if desired, or leaving them chunky for texture.
- Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with the reserved cheese, bacon, and fresh chives. Serve immediately while hot and creamy.
Notes
- Oven Option for Potatoes: For deeper flavor and texture, bake the potatoes in a preheated oven at 350°F (175°C) for about 45 minutes, or until fork-tender. This method takes longer but yields a richer taste.
- Make it Vegetarian: Substitute vegetable broth for chicken stock and omit bacon. Add smoked paprika or liquid smoke for a smoky flavor.
- Storage Tips: Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.
- Customize Garnishes: Feel free to add chopped green onions, crispy fried shallots, or a dollop of plain Greek yogurt as tasty toppings.
- Thickening Adjustments: If you prefer a thinner soup, add a splash of milk or broth during reheating until desired consistency is reached.
Chef’s Secrets for Creamy Perfection
Achieving the perfect creamy texture in this loaded baked potato soup hinges on a few important tips.
First, don’t rush the roux — slowly whisk the flour into the melted butter and cook it just long enough to remove the raw flour taste without browning it.
This step ensures a smooth, velvety base for the soup. Using a combination of half-and-half and low-fat milk balances richness and lightness, preventing the soup from becoming overly heavy.
Microwaving potatoes is a quick shortcut, but if you prefer deeper flavor, baking them in the oven adds a subtle roasted note.
Lastly, folding in potato chunks at the end allows you to control the soup’s texture—whether you like it chunky or creamy.
Don’t forget to reserve some bacon and cheese for garnishing; this adds delightful bursts of flavor and texture in every spoonful.
Serving Suggestions to Elevate Your Meal
This soup is hearty enough to serve as a satisfying main course but pairs beautifully with simple sides for a well-rounded meal.
Try a crisp green salad tossed with a tangy vinaigrette to balance the richness of the soup.
Crusty artisan bread or warm garlic breadsticks are perfect for dipping and soaking up every last bit.
For an extra touch of indulgence, top the soup with additional crispy bacon, shredded cheese, sour cream, or fresh chopped chives.
If you want to lighten the meal, serve smaller portions alongside roasted or steamed vegetables.
This versatile soup also shines as an appetizer at dinner parties, warming guests up on chilly evenings.
Storage Tips for Maintaining Freshness
To keep your loaded baked potato soup fresh and delicious, allow it to cool completely before transferring it to airtight containers.
Refrigerate leftovers promptly and consume within 3 to 4 days for optimal taste and safety.
When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent the dairy from curdling or sticking.
If the soup has thickened too much in the fridge, add a splash of milk or broth while reheating to restore its creamy consistency.
For longer storage, this soup freezes well—place it in freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating slowly.
Frequently Asked Questions About This Soup
Q1: Can I make this soup vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and omit the bacon. You can add smoked paprika or liquid smoke for a smoky flavor.
Q2: What’s the best potato type to use?
Russet potatoes are ideal for this recipe due to their starchy texture, which breaks down nicely while still holding some shape.
Q3: How do I prevent the soup from being too thick or too thin?
If the soup is too thick, add a bit more milk or broth when reheating. For a thicker texture, allow it to simmer a bit longer to reduce.
Q4: Can I prepare this soup in advance?
Absolutely! Prepare the soup a day ahead, refrigerate overnight, and gently reheat before serving. It actually tastes even better as flavors meld.
Q5: Can I use pre-cooked or leftover potatoes?
Yes, using pre-cooked potatoes can save time. Just add them during the final step and warm through gently.
This recipe is inspired by iwashyoudry and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.