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A close-up of a hearty bowl of baked potato soup, generously garnished with sour cream, chives, crispy bacon, and melted cheddar cheese, reflecting a delicious baked potato soup recipe.
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Easy Loaded Baked Potato Soup Recipe

Dive into the ultimate comfort food experience with this incredibly simple and satisfying baked potato soup recipe. Perfect for chilly evenings or hearty family meals, it combines creamy potatoes, crispy bacon, cheese, and chives into one irresistible bowl of warmth and flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Russet or Yukon Gold potatoes scrubbed
  • 8 slices thick-cut bacon crispy cooked and crumbled
  • 4 tbsp unsalted butter
  • 2 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
  • 1 cup sour cream
  • 2 cups chicken stock
Seasonings
  • 1 tsp kosher salt
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper plus more to taste
Cheese and Garnish
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • fresh chives chopped, for garnish

Equipment

  • large pot or Dutch oven
  • large skillet
  • Whisk
  • measuring cups and spoons
  • Cutting Board and Sharp Knife
  • Potato Masher

Method
 

  1. Pierce potatoes several times with a fork and microwave for 12–15 minutes until tender. Let cool, peel if desired, then cut into bite-sized chunks.
  2. In a large skillet, cook bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate and reserve 1 tbsp bacon fat.
  3. In a large pot, melt butter with reserved bacon fat. Add minced garlic and diced onion; cook for 2–3 minutes until soft and fragrant.
  4. Whisk in flour to make a roux and cook for 1–2 minutes to remove raw flour taste.
  5. Gradually whisk in milk and half-and-half until smooth. Then slowly add chicken stock, whisking continuously to avoid lumps.
  6. Simmer for 5–7 minutes until slightly thickened. Season with salt, garlic salt, and pepper.
  7. Remove from heat and stir in both cheeses and sour cream until melted and creamy.
  8. Gently stir in potato chunks. Mash lightly for a creamier texture or leave chunky if preferred.
  9. Serve hot, topped with crumbled bacon, shredded cheese, and chopped chives.

Notes

For extra creaminess, use whole milk or heavy cream. To make it vegetarian, skip the bacon and use vegetable broth. You can also add steamed broccoli or shredded chicken for a variation. Store leftovers for up to 4 days or freeze for 2–3 months.