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
Tiffany Rowan
This is my go to Baked Potato Soup!!! I almost have it memorized. I absolutely love this dish.
Jean
Can I make this ahead and reheat prior to serving? An
Dami
I made this pretty much as written (cut quantities in half as I’m feeding only two people and I oven baked the potatoes since I made some a couple days earlier). Both of us enjoyed the soup. I think using this as a base for clam chowder would be really successful. I am pleased at the thickness of the soup, the ingredient proportions are perfect as is the flavor profile.
Bugle Briyan
Buy colby
Tamara
Made this tonight as written. Added a bit more garlic salt and cracker pepper. I baked my poratoes for 50 mins. This was amazing! Thank you!
Christine
LOVE LOVE LOVE this soup! So much that I made it on a hot August afternoon!! I like to mash up those taters so they are smooth and not chunky. Yum! Thank you!
Peggy
Wonderful and easy recipe though I agree it took me a bit longer than 35 minutes. My husband was from Louisiana so I put a little cayenne pepper in everything and it added a little extra dimension I thought to this dish if you like!
Deb
Best type of potatoes for this recipe would be??
Red..
Golden/Yukon Gold..
Russet..
Please share your opinions with me! 🙂
Shawn
The best type of potatoes for this recipe is Russet. Hope you enjoy it!
Ann
This was a good soup but a little too sour from the sour cream. I would use less next time. Also, this took way longer than 35 minutes to prepare – more like an hour-and-a-half. Once everything is pre-cooked, shredded, peeled, crumbled, and measured and you start to to saute the onions it takes 15 to 20 minutes.
Kelley
I adapted the recipe by changing to whole milk (3 cups )and omitted the half n half and low fat milk.
A little extra butter to rouex and 1T Cornstarch/water to thicken just in case.
Phyllis
I’ve made a lot of recipes for potato/cheese soup and this one is hands down the absolute best. Only variations – I used a little more onion and garlic. The ratio of flour, chicken stock, 2% milk, half and half, sour cream and cheese was perfect. I did microwave the potatoes (small heirloom), still wet from washing, in a pie plate about 5 mins. They were perfect for soup. Thanks so much. I have already saved more recipes from your site.
Sandy Berry
I made this just this evening. DELICIOUS!!!
I don’t use a microwave, so I peeled, cut up, & steamed the potatoes, & I also added a chopped fresh jalapeno pepper. YUM! I can’t wait to have leftovers of it tomorrow!
Nicole Dz
Amazing taste and easy to make. No complaints from the family!!
Mary
This is SO good and easy to make! I baked the potatoes in the air fryer, they seem to have a better consistency. I will definitely make it again. Thank you!
Amy
Can you give details how you did this? Temp and time? Thank you!!
Debbie
I want to make this today and was wondering if I can substitute heavy cream for the low-fat milk and half & half?
Ginge
Yes
Nicole Dz
I did and it came out great. I used 1/2 heavy cream and 1/2 2% milk
Deborah Tarver
Made it and loved it! I like the fact that the potatoes are not cooked in water. I think it would be best to actually take the time to bake them if one has the time. Excellent and delicious!
Chris Jensen
The method of microwaving the potatoes then peeling them after is ridiculous compares to peeling before hand. Adding the potatoes at the end of the process makes it difficult to guage seasoning, which this recipe needs mich more of than it suggests.
Kelly
Delicious recipe. Thank you for sharing.
Miss B
Sorry, this is Loaded Microwaved Potato Soup. To be truly called “Baked” soup, you actually need to bake the potatoes and not nuke them in the microwave.
Carissa
You do know that baked potatoes are cooked in the microwave quite often, right? The inside texture of the potato is pretty much the same, the only difference is you don’t get a crispy skin. And for baked potato soup you don’t need the crispy skin on the potato anyway. At the end of the recipe she even gives a note saying that you can also bake the potatoes in the oven if you’d like, it just takes 3x as long. Unnecessarily snarky comment on a great recipe.
Melanie
This soup is SO good! My family loved it! The bacon was perfect to top it with. We put cheese and chives. So good! yum
kim
My comment was correct. the stars somehow were shown incorrectly. It is absolutely a 5 star!
Kim
This soup is fabulous…..It is easy to make and no fancy ingredients. I had everything I needed in my pantry with no trips to the grocery store! You won’t be able to stop with just one bowl!
Verna Cowden
This is a delicious Baked Potato Soup!!!
We made it on Saturday afternoon & will enjoy the rest of it another day soon. It is thick & creamy really hit the spot on a cold day.
Lisa
There are no words! This was amazing!
Karen
Delicious! I cooked my potatoes in the air fryer (don’t like microwaved mealy potatoes) and when completely cooled I halved and scooped out the potato with a big spoon then diced. I used the skin to make potato skins with cheddar and bacon (which freeze great!). This is a delicious cheesy comfort soup!
Jessica
I made potato skins last night and came here for something to do with the potato innards, great minds think alike!!
Miss Davis
Great recipe! Made it for my niece and me a few nights ago with a few changes: I used turkey bacon, which does NOT make added grease, but still very yummy. I added chicken powder and 8 oz of sour cream instead of 4. Also I used russet and red potatoes. Prep time was longer because I baked the potatoes in the oven, but that was expected. Potato skins on was the way to go! Definitely keeping and adding to my soup list.
Mike Moore
Amazing! Perfect winter time recipe, stick to your ribs goodness!
jusmlilb
It’s not a baked potato soup unless you actually bake the potatoes. Without that it’s just a loaded potato soup.
SML
A lot of people (and restaurants) will do a quick mike to drastically cut time on that item. Don’t be a gatekeeper with a attitude!
Melissa
This soup is so good!!!!!! It was quick and easy to make!!!!! I have a recipe for crockpot loaded potato soup, which is good, but this was so easy to put together on a busy night I will definitely be making it again!!!! The tip to cook the potatoes in the microwave is what makes it so easy. I can’t wait to get emails with other recipes to try!!!
Tori Pederson
Hello! You have the nutrition facts but not how much equals one serving. Is it a cup? Can you specify what the serving size is? Would really love to make this but need to know that!
Cammi
It would be easiest to make the recipe and then divide your soup by 8. Everybody will not end up with the exact same amount of soup because things like size of potatoes used will vary.
Kerri
Do you think I could bake the potatoes the night before?
Beth
Excellent recipe. I had never made baked potato soup, only regular (boiled) potato soup. This was shockingly delicious! I served with multiple topping bowls ( chives, crisped peppered bacon bits, petite diced ham).
Peggy
I made this for Christmas Eve and I should have paid more attention to the ingredients. I was looking for baked potato soup..not cheesey potato soup. It was good if you love lots of cheese but I was looking for a true baked potato soup. It was my fault for not reading more carefully. Thank you for sharing this recipe, I will pass it on to my cheese loving friends ❤️
Lori
So delicious and so easy! This recipe will be a staple in my household from now on. I was skeptical about microwaving the potatoes but, it worked out perfectly.
Candace
Delicious! I used 4 small garlic cloves, and all the bacon grease- forgot to pour some out. Came out great. I’ll make again. I didn’t have unsalted butter and was worried it would be too salty with bacon, butter, cheese, chicken bouillon but it wasn’t. I didn’t add any extra seasonings other than pepper
Amber Jefferies
Simple, easy, comforting and delicious! Perfect soup for those cold, blustery days. I’ve made this one a few times and my family keeps begging for more. I always follow this recipe step by step and it never fails!
Luke
I added a good amount of chile powder and smoked paprika to give an earthy/smoky taste. Increased simmer time and added green onions at the end. Good recipe!
Rizzaboo
Whewwwww weeeeee!
Such a hearty yummy soup to have on deck this upcoming winter. I did a few tweaks. I used Turkey bacon and instead of doubling that for the meat, I added a Turkey Polska Kielbasa sausage. I also added some “slap ya mama” spice as well as cayenne pepper to give it a slight kick. I got a 12/10 review from my roomate!
Evelyn
Haven’t done this yet but would like to know if can be frozen thank you sounds so good for our cold nights when come home from work
Chelsea
This soup freezes and dethaws wonderfully. I make a big batch and freeze the leftovers once the soup has cooled.
Tina Olson
Yes it freezes really well
Kj
I made this soup at Christmas time AND it was loved by all. I was also wondering if you froze this soup if it would thaw nicely or if it would be separated
Tami
Great recipe Definitely took longer than 35 minutes. I would recommend peeling the potatoes and boiling them. I had a very difficult time peeling them after cooking in the microwave. Other than that it was excellent!
Shawn
So glad you enjoyed the recipe Tami!
Christina
Can this be doubled and then half of it frozen to make a fast meal on a different night? Would I have to worry about any of the ingredients getting “weird” in the freezer? Thanks for any thoughts on this. 🙂
Nana
I absolutely love this recipe. Delicious as is or I sometimes sauté a diced jalapeño with the onions to give it a little kick.
Brooke Sommer
Hey, anyway we could do this recipe in the crockpot ?
Cathy
I made this for my friends last night and it was excellent! Everyone loved it. It took me a lot longer than 35 minutes to make, but I am a very slow cook. This recipe is a keeper!