Loaded Baked Potato Soup

Baked potato soup is what happens when everything you love about a loaded baked potato ends up in a spoonable form. You get tender potato, crisp bacon, melted cheddar, a cool dollop of sour cream, and a sprinkle of chives, all in one bowl.

This is the kind of soup that makes sense in the middle of a cold week when you want something hearty and don’t want to think too hard. It starts with a simple roux built in the bacon drippings, which gives the base a little smoky depth, and it finishes with a generous handful of cheese stirred in off the heat.

The potatoes cook in the microwave while you fry the bacon, so you’re not stuck waiting on a big pot of boiling water. In about 35 minutes, you have a pot of soup that tastes like it simmered all afternoon.

Why You’ll Love This Baked Potato Soup

• It’s rich and creamy without being heavy or gluey.
• The microwave shortcut gets the potatoes tender in about 15 minutes.
• You build the whole soup in a single pot and a skillet.
• It makes eight servings, which is great for feeding a crowd or saving leftovers.

Why This Works

Most of the flavor comes from how the base is built. Butter and a spoonful of bacon fat go into the pot first, then the garlic and onion, then the flour. Cooking the flour for a minute or two removes its raw taste and sets up a smooth, lump-free thickener for the milk and stock.

Gentle heat matters too. Once the liquids are in, the soup only simmers, and the cheese and sour cream go in after the pot comes off the burner. That keeps the dairy smooth instead of grainy, and it keeps the soup from breaking.

Ingredient Notes

• The potatoes: Yukon Gold potatoes give you the creamiest texture. Russets work too and break down into a thicker, fluffier soup. Leaving some of the skin on adds a little texture.
• The cheese: Two cheddars, one mild and one sharp, give you smooth melting and real flavor. Shred it from a block if you can, because it melts more smoothly.
• The dairy: A mix of low-fat milk and half and half keeps the soup rich without being too heavy.
• The bacon: Cook it until crisp. You’ll use some in the soup and save some for the top.

How to Make Baked Potato Soup

Step 1: Cook the potatoes

Pierce the potatoes several times with a fork and microwave them for 12 to 15 minutes, until a knife slides in easily. Let them cool until you can handle them, then peel if you like and cut into chunks. If you prefer the oven, bake them at 350°F for about 45 minutes.

Step 2: Fry the bacon

Fry the bacon in a skillet over medium-high heat until crisp, then drain it on paper towels. Pour off all but about a tablespoon of the drippings, which you’ll use in the soup. Crumble the cooled bacon.

Step 3: Build the base

Melt the butter in a large pot over medium-low heat and add the reserved bacon fat. Stir in the garlic and onion and cook for 2 to 3 minutes, until the onion softens. Whisk in the flour and keep stirring for 1 to 2 minutes. You’ll see it turn into a thick, pale paste.

Step 4: Add the liquids

Slowly whisk in the milk and half and half until smooth, then gradually add the chicken stock. Pouring slowly is the part that prevents lumps, so take your time.

Step 5: Simmer and season

Bring the pot to a gentle simmer and whisk in the salt, garlic salt, and pepper. Let it cook for 5 to 7 minutes, until the soup coats the back of a spoon lightly.

Step 6: Finish with cheese, bacon, and sour cream

If you like, set aside a little cheese and bacon for the top. Take the pot off the heat, then stir in the remaining cheese, bacon, and sour cream until everything is smooth. Add the potato chunks and stir. You can mash some against the side of the pot for a thicker soup, or leave them chunky.

Ladle into bowls and top with the reserved cheese, bacon, and a handful of chives.

Tips for the Best Baked Potato Soup

• Add the milk slowly while whisking to keep the base smooth.
• Never boil the soup after the dairy goes in. Gentle simmering only.
• Shred your own cheese for the creamiest melt.
• Taste before serving. Bacon and cheese are salty, so adjust the salt at the end.
• Mash about half the potatoes for a thicker soup, or leave them all chunky for a heartier bite.

Variations

• Slow cooker: Add everything except the dairy and bacon and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream, sour cream, and cheese during the last 30 minutes.
• Extra loaded: Top with sliced green onions and a few pickled jalapeños.
• Sweet potato twist: Swap half the potatoes for sweet potatoes.
• Lighter: Use all milk and Greek yogurt in place of the sour cream.
• Smoky: Add a pinch of smoked paprika with the garlic salt.

What to Serve With Baked Potato Soup

A simple green salad cuts through the richness. Crusty bread or buttery crackers are good for dunking, and a side of steamed broccoli or green beans rounds out a weeknight dinner.

Storage & Reheating

Store the soup in an airtight container in the fridge for 3 to 4 days. It also freezes for 2 to 3 months, though the texture can be a touch less smooth after thawing.

Reheat gently on the stove over medium-low heat, stirring often, and add a splash of milk if the soup has thickened.

Frequently Asked Questions

Do I have to peel the potatoes?

No. The skins are optional. Leaving some on adds texture and a little extra flavor.

What kind of potatoes are best for baked potato soup?

Yukon Golds make a creamy soup, and Russets give you a fluffier, thicker one. Both work well.

Can I make baked potato soup ahead of time?

Yes. Make it a day ahead and reheat gently. Hold the bacon and chives and add them just before serving.

Why is my soup grainy?

That usually happens when the soup is too hot when the cheese goes in. Take the pot off the heat before stirring in the cheese.