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Creamy loaded baked potato soup topped with bacon, cheddar, sour cream, and chives

Easy Loaded Baked Potato Soup

Creamy stovetop potato soup with crisp bacon, two kinds of cheddar, sour cream, and chives. Microwave the potatoes while the bacon cooks to keep the total time near 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet or Yukon Gold potatoes
  • 8 slices bacon
  • 4 tablespoons butter
  • 1/4 cup finely chopped yellow onion
  • 1 to 2 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 2 cups milk
  • 1 cup half-and-half
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • Kosher salt and black pepper to taste
  • Chopped fresh chives or green onions for serving
  • Extra shredded cheddar for serving, optional

Equipment

  • Large Dutch oven or heavy pot
  • Microwave-safe plate
  • Whisk
  • Potato masher
  • Ladle

Method
 

  1. Pierce the potatoes with a fork. Microwave for 12 to 15 minutes, turning once, until tender. Let cool slightly, peel if desired, and cut into bite-size pieces.
  2. Cook the bacon in a large Dutch oven over medium heat until crisp. Transfer it to a paper towel-lined plate and reserve about 1 tablespoon of the bacon fat in the pot.
  3. Add the butter and onion. Cook for 3 to 4 minutes until softened. Stir in the garlic for 30 seconds, then whisk in the flour and cook for 1 to 2 minutes.
  4. Slowly whisk in the chicken stock, milk, and half-and-half. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring often. Do not let the soup boil hard.
  5. Add the cooked potatoes. Mash some of them directly in the pot while leaving plenty of bite-size chunks.
  6. Remove the pot from the heat. Stir in the mild and sharp cheddar a small handful at a time, then stir in the sour cream. Season with salt and black pepper.
  7. Ladle into bowls and top with the crumbled bacon, chopped chives or green onions, and extra cheddar if desired.

Notes

For the smoothest texture, add the cheese and sour cream off the heat. Refrigerate cooled leftovers in an airtight container for 3 to 4 days, then reheat gently over low heat with a splash of milk or stock. Dairy-based potato soup can change texture after freezing, so refrigeration gives the most reliable results.