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A warm, creamy soup that captures all the flavors of a loaded baked potato with tender potato chunks, crispy bacon, sharp cheddar cheese, and sour cream, garnished with fresh chives.

Ingredients

Scale
  • 4 potatoes, scrubbed clean
  • 8 slices of bacon
  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/4 cup yellow onion, finely diced
  • 1/3 cup all-purpose flour
  • 2 cups low-fat milk
  • 1 cup half-and-half
  • 2 cups chicken stock
  • 1 tsp kosher 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

  1. Cook the potatoes by baking whole at 400°F (200°C) for 45–60 minutes until fork-tender; or peel, cut, and boil in salted water for 15–20 minutes until soft; or pierce and microwave (wrap in damp paper towel) for 8–15 minutes, turning halfway — let cool, peel if needed, and chop into bite-sized chunks.
  2. Heat a skillet over medium-high heat and cook the bacon until crispy, about 7–10 minutes; drain on paper towels, reserve 1–2 tablespoons bacon fat, and crumble the cooled bacon, keeping some pieces for topping.
  3. In a large pot over medium to medium-low heat, melt 4 tablespoons unsalted butter with the reserved bacon fat; add minced garlic and diced onion and cook for 2–3 minutes until softened and fragrant.
  4. Whisk in 1/3 cup all-purpose flour and cook, stirring constantly, for 1–3 minutes until lightly golden to make a roux.
  5. Gradually whisk in 2 cups low-fat milk and 1 cup half-and-half (or substitute total 4 cups milk/cream as preferred), then slowly pour in 2 cups chicken stock while whisking, bringing the mixture to a gentle simmer while keeping it smooth.
  6. Season with 1 teaspoon kosher salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon black pepper; simmer on low, stirring occasionally, until slightly thickened, about 5–15 minutes.
  7. Reserve about 1/4 cup shredded cheddar cheese and some crumbled bacon for topping; stir the remaining shredded cheeses and crumbled bacon into the soup along with 1 cup sour cream until the cheese melts and soup is smooth, then remove from heat.
  8. Fold in the potato chunks, breaking some with the spoon if a creamier, thicker soup is desired; stir gently to combine and warm through.
  9. Optional: Use an immersion blender to puree the soup fully or partially for desired texture.
  10. Ladle soup into bowls and garnish with reserved cheddar cheese, bacon crumbles, and chopped fresh chives. Serve hot.

Notes

To thicken the soup, mash some potatoes while stirring or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened., Avoid curdling by slowly adding dairy while stirring and keeping the heat gentle; avoid boiling after adding dairy., Adjust thickness by adding milk or broth to thin, or simmering uncovered or blending more potatoes to thicken., For extra flavor, add smoked paprika, cayenne pepper, hot sauce, or garlic powder to taste., Store leftovers in airtight container in fridge for 3-4 days; freeze up to 3 months without sour cream for best texture upon reheating., Reheat gently over low heat with stirring or in short microwave bursts, adding milk or broth if too thick.

Nutrition

Find it online: https://margorecipes.com/loaded-baked-potato-soup/