There’s something about a bowl of soup that feels like a warm hug on a chilly evening, right? This Easy Loaded Baked Potato Soup is like wrapping yourself in a cozy blanket of flavors—creamy, comforting, and unapologetically rich. I mean, it’s basically a baked potato’s way of saying, “Let’s get through this cold night together.
Steps
- Use a fork to poke holes in the potatoes, then microwave them for 12 to 15 minutes until they are soft. Cut the potatoes in half and let them cool. Once they are cool, peel the skins off and chop them into pieces.
- While the potatoes are in the microwave, fry the bacon in a skillet over medium-high heat until crispy. Move the bacon to a paper towel-lined plate to cool, keeping up to 1 tablespoon of the bacon fat in the pan. Once the bacon has cooled, crumble it into small bits.
- In a large pot, melt the butter over medium-low heat and add the reserved bacon fat, garlic, and onion. Cook for 2 to 3 minutes until the onion is soft. Gradually whisk in the flour, stirring for 1 to 2 minutes, then slowly add the milk and half-and-half, whisking until smooth.
- Gradually pour in the chicken stock while maintaining a light simmer, then add salt, garlic salt, and pepper. Let the mixture simmer lightly until it has thickened, about 5 to 7 minutes.
- If you want to use cheese and bacon as toppings, set aside 1/4 cup of each. Mix the remaining cheeses, bacon, and sour cream into the pot. Remove it from the heat.
- Add the potato chunks to the pot, breaking them into smaller pieces as needed, or leave them chunky according to your taste. Serve the soup hot, garnished with cheese, bacon, and chives.
Ingredients
- 4 potatoes, scrubbed
- 8 slices of bacon
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup chopped yellow onion
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups chicken stock
- 1 teaspoon salt, plus additional to taste
- 1/2 teaspoon garlic salt, plus additional to taste
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- Fresh chives, for garnish
Nutritional Values
Calories: 4016 kcal | Carbohydrates: 248g | Protein: 144g | Fat: 272g | Saturated Fat: 152g | Cholesterol: 720mg | Sodium: 7696mg | Potassium: 6112mg | Fiber: 24g | Sugar: 48g | Vitamin A: 6960IU | Vitamin C: 176mg | Calcium: 2864mg | Iron: 16mg
FAQ
- Can I leave the potato skins on in the soup?
- Yes, you can leave some of the potato skins on if you prefer. It adds texture and depth to the soup, but it’s entirely optional and the soup will be delicious either way.
- How can I reduce the cooking time for the potatoes?
- To speed up the cooking process, you can microwave the potatoes for 12 to 15 minutes until they are tender, instead of baking them in the oven.
- Is it possible to bake the potatoes instead of microwaving them?
- Absolutely! If you prefer baking, you can preheat the oven to 350 degrees F and bake the potatoes directly on the rack for about 45 minutes or until they are fork-tender.
- What can I use as garnish for this soup?
- Popular garnishes for this soup include extra cheese, crumbled bacon, and fresh chives. Feel free to customize with your favorite toppings.
- Is the soup suitable for freezing?
- Cream-based soups like this one may not freeze well due to potential changes in texture, but you can try freezing a small portion to see if it meets your preference.
Tips
- To save time, microwave your potatoes instead of boiling them. This quick method will have your potatoes ready in just 12 to 15 minutes, allowing you to prepare other ingredients simultaneously.
- Consider leaving some of the potato skins on for added texture and flavor. It gives the soup a rustic touch and enhances its depth, although you can remove them if you prefer a smoother consistency.
- Reserve a small amount of bacon fat to cook your garlic and onions. This adds a rich, smoky flavor to the base of your soup, elevating its taste.
- If you enjoy a chunky soup, gently break the potato chunks into smaller pieces when adding them to the pot. For a smoother soup, mash them more thoroughly to achieve your desired consistency.
Equipment
- Microwave (if not already available for cooking potatoes quickly)
- Large pot or Dutch oven (if not already available for cooking the soup)
- Skillet (for cooking bacon, if not already available)
- Whisk (for incorporating ingredients smoothly)
- Potato masher (optional, for breaking potatoes into smaller pieces if preferred)