Delicious Loaded Baked Potato Soup Recipe
This rich and creamy loaded baked potato soup is packed with tender potato chunks, crispy bacon, and two kinds of cheddar cheese, making it a hearty and comforting meal.
Equipment
- fork
- Microwave
- skillet
- Paper towel
- Large Pot
- whisk
Ingredients
Main Ingredients
- 4 potatoes scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup yellow onion
- 1/3 cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp salt plus more to taste
- 1/2 tsp garlic salt plus more to taste
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- fresh chives for garnish
Instructions
Preparation
- Pierce potatoes with a fork and microwave for 12-15 minutes until tender; halve, cool, skin, and cut into chunks.
- Cook bacon in a skillet until crisp, then drain on paper towels and crumble; reserve 1 tablespoon of bacon fat.
Cooking the Soup
- In a large pot, melt butter with reserved bacon fat, garlic, and onion; whisk in flour, then milk, half-and-half, and chicken stock, simmering until slightly thickened.
- Season with salt, garlic salt, and pepper; simmer for 5-7 minutes until the mixture thickens slightly.
Finishing and Serving
- Reserve some cheese and bacon for garnish, then stir the remaining cheeses, bacon, and sour cream into the soup.
- Add potato chunks, breaking them as desired, and serve hot with your favorite garnishes.
Notes
Adjust potato chunk size to your preference, and feel free to customize garnishes with extra cheese, bacon, and fresh chives.