How to Make Loaded Baked Potato Soup in Under One Hour

This next week, we are heading back to school.

That mean back to busy schedules, back to homework, and back to figuring out what we’re going to eat for those weeknight dinners.

During the week, the easier the better for me. This means I like recipes that have minimal ingredients, that are made in less than an hour, and taste great (i.e. no one puts up a fight about eating it).

This recipe for loaded baked potato soup checks all of the boxes! This easy potato soup recipe is creamy and packed with flavor. Plus, it’s ready in about 45 minutes, so it’s definitely a winner!

Ready to try it out? Check out the full recipe for this loaded baked potato soup that’s ready in just under 1 hour.

Loaded Baked Potato Soup

Creamy potato soup is made even better by making it a loaded baked potato. Bring on the sour cream, cheese, and bacon!

4 potatoes (whole)
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves (minced)
1/4 cup yellow onion
1/3 cup flour
2 cups 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
1 cup sharp cheddar cheese
1 cup sour cream
fresh chives (for garnish)

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.

Main Course, Soup

American

baked potato, baked potato soup, chicken soup