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.
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
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!