Easy Loaded Baked Potato Soup
User Reviews
4.7
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6
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Calories
397 kcal
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Course
Main Course, Soup
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Cuisine
American
Easy Loaded Baked Potato Soup
Description
Easy Loaded Baked Potato Soup starts with cooking crisp bacon, which flavors the base made from bacon grease or butter sautéed onions and garlic. Milk, chicken stock, and flour create a thickened broth, into which peeled and diced russet potatoes are simmered until tender. The mixture is finished with sharp cheddar cheese, sour cream, and half the bacon stirred in, creating a rich and creamy consistency highlighted by the smokiness from bacon and mild onion-garlic aromatics.
The soup’s texture balances smoothness from the blended ingredients with bits of potato and bacon for a hearty mouthfeel. Seasoned simply with salt and black pepper, it carries the familiar comforting taste of loaded baked potatoes in a spoonable form.
The soup can be served garnished with additional bacon and chives, enhancing the flavors and adding texture contrast. It is suitable as a filling lunch or dinner, especially with crusty bread or a fresh salad.
Options include leaving the potato skins on for texture, using pre-cooked bacon for faster prep, or adjusting thickness by adding broth or milk. The soup does not freeze well due to dairy but reheats gently on the stove. Gluten-free flour can be substituted if needed.
Ingredients
- 6 Bacon cooked and crumbled, slices
- 2 tablespoon bacon grease or butter
- ¼ cup onion
- 2 garlic minced, cloves
- 2 cups milk low fat
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 1 ½ lbs russet potato peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese sharp
- ½ cup sour cream or more if desired
- chive sliced (for garnish, fresh
Instructions
- Cook bacon in a skillet over medium high heat for 7-8 minutes or until crispy and brown. You can also bake the bacon in the oven while cutting the potatoes.
- Transfer the bacon to a paper towel lined plate to absorb excess grease. Once cooled, crumble the bacon into small pieces. (I use my handy kitchen shears to cut mine into pieces) Add reserved bacon grease or butter to a Dutch oven or soup pot and add in onions.
- Cook for approx. 3-5 minutes or until onions are tender, stirring often.
- Then add in garlic and cook for another 1-2 minutes.
- Add in chicken broth, milk and flour and whisk until combined well.
- Stir in potatoes, salt and pepper and bring to a slight boil.
- Reduce heat, cover slightly and simmer until potatoes are tender, about 20 minutes.
- Stir in 1 cup of shredded cheese, sour cream, ½ of the bacon
- If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately. Garnish individual bowls with additional cheese, sour cream, green onions and bacon, if desired.
Notes
- For quicker prep, use pre-cooked bacon and microwave per package instructions.
- Potato skins can be left on for added texture if preferred.
- Adjust soup thickness by adding more chicken broth or milk as needed.
- Use gluten-free flour if required to maintain thickness.
- Reheat gently on low heat, stirring frequently to prevent sticking.
- This soup does not freeze well because of the dairy content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 852mg | 36% |
| Potassium | 787mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 280mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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