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Easy Loaded Baked Potato Soup

Loaded Baked Potato Soup transforms your traditional baked potato with all the fixings into a thick, creamy hearty soup! This comforting soup, packed with signature flavors, will warm you all the way down to your bones!

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 397 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 6 bacon slices cooked and crumbled
  • 2 tablespoon bacon grease or butter
  • ¼ cup onion
  • 2 garlic cloves minced
  • 2 cups low fat milk
  • 2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 1 ½ lbs Russet potatoes peeled and diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup sharp cheddar cheese
  • ½ cup sour cream or more if desired
  • fresh chives sliced (for garnish)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook for approx. 3-5 minutes or until onions are tender, stirring often.
  4. Then add in garlic and cook for another 1-2 minutes.
  5. Add in chicken broth, milk and flour and whisk until combined well.
  6. Stir in potatoes, salt and pepper and bring to a slight boil.
  7. Reduce heat, cover slightly and simmer until potatoes are tender, about 20 minutes.
  8. Stir in 1 cup of shredded cheese, sour cream, ½ of the bacon
  9. If the soup is too thick, add more milk as needed until desired consistency is reached.
  10. Serve immediately. Garnish individual bowls with additional cheese, sour cream, green onions and bacon, if desired.

Notes

  • Leave to peel on the potatoes if preferred.
  • For quicker prep, use pre-cooked bacon and microwave it per package directions.
  • Use gluten free flour if needed.
  • If the sauce is too thick, add additional chicken broth a tablespoon at a time.
  • If the sauce is too thin, mix 1 tablespoon of flour in 2 tablespoons of cold milk and mix thoroughly.
  • For creamier soup, use whole milk or heavy cream instead of low fat milk.
  • Feel free to mash some of the potatoes a little for more texture.
  • I like to shred my own cheese but feel free to use pre-shredded package cheese as well.
  • For lower calorie option, use fat free milk and do not add in sour cream, cheese and bacon into the soup. Add desired amounts as toppings instead.
  • Reheat on low in a pot on the stove, stirring often to prevent sticking. Add more chicken broth, or milk if desired.
  • This soup does not freeze well since it has milk and cheese.
  • Nutritional facts do not include extra toppings.

Nutrition Information

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 (22%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 522IU (10%) Vitamin C 8mg (9%) Calcium 280mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 397

% 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.