This Loaded Baked Potato Soup is rich, creamy, and ready in less than 30 minutes!

It’s packed with all your favorite toppings, making it the perfect cozy meal.

Ingredients

4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup yellow onion, diced
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, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, for garnish

Instructions

Step 1: Pierce potatoes with a fork and microwave for 12-15 minutes until tender. Let cool, remove skins, and cut into chunks.

Step 2: Cook bacon in a skillet until crisp. Reserve 1 tbsp bacon fat and crumble the bacon once cooled.

Step 3: In a large pot, melt butter over medium-low heat. Add reserved bacon fat, garlic, and onion. Cook until onion is tender.

Step 4: Whisk in flour, then gradually add milk, half-and-half, and chicken stock. Simmer until slightly thickened, about 5-7 minutes.

Step 5: Stir in cheeses, bacon, and sour cream. Add potato chunks and stir to your desired consistency.

Step 6: Serve hot, garnished with cheese, bacon, and chives.

Frequently Asked Questions (FAQs)

1. Can I bake the potatoes instead of microwaving them?

Yes, bake at 350°F for 45 minutes or until fork-tender.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

3. Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheeses or a combination.

4. Can I make this soup ahead of time?

Yes, you can make it ahead and reheat before serving. It might thicken, so add a splash of chicken stock or milk when reheating.

5. How can I make this soup gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.