Recipe Book

Loaded Baked Potato Soup
Submitted by Marie Malley on Oct 13, 2025

Potato Soup

Servings:
8

Complexity:   
Easy

Total Time:
35

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

Directions:
1. Pierce the potatoes multiple times with a fork, then microwave for 12 to 15 minutes, or until tender. Let potatoes cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel 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.
3. 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.
4. 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.
5. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat.