This Loaded Baked Potato Soup is a warm and comforting soup that is quickly made in less than 30 minutes!
This quick and easy comfort food recipe comes from The I Heart Naptime Cookbook. I recently met Jamielyn, the author of this gorgeous cookbook and writer of the same titled blog – I Heart Naptime, and let me tell you guys, she is just a doll.
She’s a busy mom of three little ones, who understands the need for delicious dinners in a hurry. Can I get an Amen!?
As soon as you open this book you’ll be bookmarking each page and won’t know where to start.
Might I suggest this creamy soup as your maiden voyage into flavor town?
Loaded Baked Potato Soup Recipe
I was so surprised at how quickly this comfort food recipe came together.
She has a brilliant tip – microwave your potatoes to cut down on the cooking time. I quickly zapped my spuds in the microwave while I was cooking up some bacon on the stove top. Before I knew it, the soup was ready!
The only thing I did change about this recipe was that I left some of the potato skins on the potatoes. We love the texture of them and I liked how it gave the soup a little more depth.
It’s obviously totally optional and would be amazing either way.
But seriously guys, you need this book! It’s filled to the brim with not only 100 mouthwatering recipes, but also some super cute and totally do-able crafts to go along with them! I’m super excited about the possibility of these easy crafts making me look like a modern day Martha Stewart to all my friends.
It’s the little things. 😉
Don’t hesitate. Buy this book now. Get it on your Christmas wish-list! Or better yet, buy one for someone that you love! You won’t regret it!
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Loaded Baked Potato Soup
Ingredients
- 4 potatoes, scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion
- 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
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- fresh chives, for garnish
Instructions
- Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Video
Notes
Nutrition
Disclaimer: This post contains Amazon affiliate links. This book was gifted to me. All thoughts and opinions are 100% my own.
How To Make Homemade Rolls
Debbie Schinko
I made this absolutely fabulous soup. Oh MY GOD . I COULD EAT THIS SOUP EVERY DAY TILL I WAS SICK..
THK YOU SO MUCH FOR THE RECIPE
Kym
Delicious and so easy to make! I forgot to read the recipe before I started cutting up the raw potatoes. I just added them in after the chicken broth and let them cook for about 30 minutes on low. I added the cheese and sour cream after they were done and it all turned out fine!
Becca
I made this tonight for dinner, and it was a big hit. So good! It was easy to make too. I tried a different recipe not too long ago and it wasn’t nearly as good as this!
Stacy Record
Delicious. I made it for my daughter and her family. They loved it!
Laura Medina
Absolutely DELICIOUS!!! Will definitely be a staple in our family!!
Beth Isaacs
Made this soup tonight, My husband and I loved it, will never make tater soup another way!! Absolutely Delicious❤️❤️ Thank you for sharing with us!!
Patty
Soup was delicious.
Jennifer
Delicious soup for sure! Erika does seem to need to take some deep breaths and chill. Maybe some weed too?
Patty Anderson
More of a question:: has anyone added matchstick carrots, broccoli or ham to this recipe?
Kimberly Horton
I plan on making this and definitely added some carrots! Did use all of her ingredients?? And is it a worthy recipe??
Jo
Delicious!! Didn’t add any salt or sour cream – used sour cream as a topping instead. Used Yukon gold potatoes and baked in the oven. Will def make again as it was a hit with the fam.
Patrick T Killian
I’ve been making this soup for years and it is very good. I have made a few changes. First, as listed, it is *very* thick. If you do not prefer thick soups cut the flour down to 1/4 of a cup. If it is still too thick you can add more chicken stock or water at the end to thin it out. Second, it is very easy to overpower the baked potatoes with the cheese and sour cream and end up with cheese/sour cream soup with potatoes. I would advise that you cut both the cheese and sour cream in half and add more to taste. I would also suggest that you use a combination of Russet potatoes and something like Yukon Gold potatoes. The Yukon Gold stay firmer and they give you some bite, the Russets will start to fall apart especially as you stir the soup. Finally, use white pepper instead of black pepper. It doesn’t affect the taste, it just looks better in the bowl.
Patrick T Killian
I forgot to add that if you have the time, bake the potatoes in the oven rather than using the microwave. They have a much better taste and texture.
Andrea
I enjoyed this recipe. I had a leftover potatoe casserole in the refrigerator. I added more of the liquid ingredients to the casserole and it is the most delicious potatoe soup ever. Thank you.
Ava S
I’ve been cooking from recipes online for years. This is the first review I’m leaving though. This soup is amazing!!! Best baked potato soup I’ve ever had. Try it, you won’t be disappointed!
Jewels
I can’t handle too much dairy nor onions or garlic due to multiple health diagnosis, so I switched out the milk and half & half for dairy free options (kept the cheese though) as well as using onion and garlic powders in place of the real thing. I left the bacon crumbles on the side so that it stays fresh and doesn’t go soggy and added an extra 1/4 cup sour cream. With these changes, it still tasted amazing!!! Best recipe I’ve found!
Jrisren
I think a layer of something burnt at the bottom and orange/red layers of something was floating in it before I added the cheese. What is that??
Dee Rodgers
Creamy, smooth, and full of flavor. I cut potato chunks smaller then recipe suggested. I like a bite full not a mouth cramed full. I use less dairy and replace with broth. Was still extremely flavorful. Great recipe that is pretty quick but taste like it took hours. This is my go to Potato recipe now.
Mary
I have made this several times, my family loves it❤️
Jodi
Does anybody know if you can freeze this?
Leanna Kasson
If you want to freeze the soup I recommend blending it until smooth. Potato chunks get an awful texture after frozen. But if blended this soup freezes very well!
Emily
The school I work at has a staff chili/ soup cook off every year and I made this and won! I added a little extra bacon and cheese and used whole milk. Everyone loved it and it was super easy so I will definitely be making this again!
Katherine Wilson
Absolutely delicious! But I agree with others, a lot more than 10 minutes prep time but we’ll worth it
Michelle
This is an incredible recipe! I have made it 4 or 5 times now, following it nearly as written. I love to make a double batch and share with as many people as I can, and of course have leftovers too! The only thing I modified was using garlic powder in place of garlic salt. I don’t typically keep garlic salt on hand. If you need lower sodium, reduce or omit the salt. There is plenty in the bacon and cheese to still have a very good flavor while being a bit healthier. As much as I adore this recipe, I think I’m ready make another one of your soups. I was checking out the chicken enchilada and tortilla soup recipes. I can’t wait and I’m sure I won’t be disappointed! Thanks so much for sharing!
Majic
Was kinda worried before I added the cheese and bacon, but it turned out delicious! I did a couple alterations, less sour cream, and turkey bacon instead of regular bacon. The turkey bacon was probably not as good as regular bacon would have been but it’s what I had and it needed to get eaten. Definitely will make again. Super good!!
Majic
I also agree with the people saying it took way longer than 10 minutes to prep haha still would make again
Katherine Wilson
Same here with the turkey bacon, but delicious nonetheless!
Janet
First time Making this recipe. I added Sharp White Cheddar Cheese and Shape cheddar that I shredded, home made chicken stock and a small of sweet heat red pepper flakes. I also didn’t add as much sour cream per a comment. The first few bites were amazing. I have a 93 year old women that I care for and she loves potato soup, can’t wait for her to try this!!
Shawn
I’m so glad you enjoyed it Janet! I hope your friend loves it too. 🙂
Carrie
As delicious as this soup is, I would like to meet the person that has prepped this in 10 minutes… the bacon, the potatoes… I guess if you have these things already on hand in your kitchen (prepped bacon and cooked potatoes) then maybe! This soup is bomb but takes a lot of prep!
Coralee b
I agree with that statement I’m making it tonight with leftovers. Last night, We enjoyed a glazed pork cottage roll with a side of potatoes & carrots. I’m using the leftover pork and potatoes tonight in this recipe, with the addition of time saving bagged crumpled real bacon and adding a can of cream corn. Not using chives either. I already know it will be delicious, it’s my usual goto for leftover pork cottage roll.
Chef Kay
I’m a pro chef. Very seldom will I use and “stamp” an internet recipe ( called internet chefs), however, I wanted to do something to liven up my already popular potato soup, and this recipe was just that? Provided the “zing” that I was going for and my sauteè chef can testify to this fact as he is constantly reproducing it! 5 stars
Kendle
I made this soup tonight. This will become a rotation in our meal plan. Very filling, easy and quick to make.
Eppee
Too much dang sour cream
Cher
I have made this so many times and love it. I now double the chicken stock and fry my potatoes. I add the bacon as a garnish only so it doesn’t get soggy.
Heather Adams
Really easy to make and delicious. My husband normally doesn’t get jazzed over soup (which is the only goofd thing about winter) and he ate almost the entire pot in one day.
Monica
Can u freeze the recipe
Heather Adams
No, you really can’t. Any soup that has cream in it will not freeze well.
Carrie
As delicious as this soup is, I would like to meet the person that has prepped this in 10 minutes… the bacon, the potatoes… I guess if you have these things already on hand in your kitchen (prepped bacon and cooked potatoes) then maybe! This soup is bomb but takes a lot of prep!