Oh, you know those nights when all you want is a big, warm hug in a bowl? That’s exactly what this Creamy Loaded Baked Potato Soup with Cheddar and Chives is for me! I whipped this up on a frantic Tuesday after a crazy day at work, and wow, did it hit the spot. It’s got all the goodness of a loaded baked potato – the tender potatoes, the salty bacon, all that amazing cheese – but in this incredibly luscious, creamy soup. Seriously, it’s a lifesaver when you need something delicious and comforting without spending hours in the kitchen. I’ve been making easy, comforting recipes like this for years, and this one has definitely earned a permanent spot in my rotation. It’s similar to my loaded baked potato soup for cold days, but takes even less time!
Why You’ll Love This Creamy Loaded Baked Potato Soup
- Speedy Satisfaction: It’s on the table in just 35 minutes, perfect for busy weeknights.
- Super Easy to Make: Minimal fuss, maximum flavor – seriously, anyone can make this!
- Pure Comfort: Packed with creamy goodness, cheese, and bacon, it’s like a warm hug.
- All the Best Flavors: You get that classic loaded baked potato taste in every spoonful.
- Completely Customizable: Tweak the toppings to your heart’s content and make it your own.
Ingredients for Creamy Loaded Baked Potato Soup
Okay, so for this soup, I like to use russet potatoes because they get nice and fluffy when cooked, which totally helps thicken the soup naturally. And yes, I use turkey bacon because it’s a little lighter and crisps up like a dream. Feel free to use regular bacon if that’s your jam though!
- 4 medium russet potatoes, scrubbed
- 8 slices turkey bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup diced yellow onion (about half a small onion)
- ⅓ cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 2 tablespoons chopped fresh chives, plus more for topping
Step-by-Step Instructions for Creamy Loaded Baked Potato Soup
Step 1: First things first, let’s get those potatoes tender. Just pierce about four medium russet potatoes a few times with a fork – this stops them from exploding, trust me on this one! Then, pop them in the microwave for about 12 to 15 minutes, or until they’re nice and soft all the way through. Once they’re cool enough to handle, peel ’em and chop them into bite-sized chunks. Some people like to leave the skins on for extra fiber, but for soup, I find peeling makes it smoother. If you have an air fryer, you could totally use my air fryer baked potato method too!
Step 2: While the potatoes are doing their thing, let’s get that turkey bacon crispy. Cook about 8 slices in a skillet over medium heat. Keep an eye on it, you want it nice and crisp! Once it’s done, transfer it to a plate lined with paper towels to soak up any extra grease. Once it’s cooled down a bit, give it a good crumble into smaller pieces. You’ll want some of this for mixing in and maybe a little extra for topping!
Step 3: Now, grab a large pot, your biggest one probably, and melt 4 tablespoons of unsalted butter over medium heat. Oh, the smell of melted butter is already making me hungry!
Step 4: Toss in 2 minced garlic cloves and about ¼ cup of diced yellow onion. Give them a good stir and let them cook for just 2 to 3 minutes until they start to soften up and smell amazing. Don’t let the garlic burn!
Step 5: Time for the magic thickener! Whisk in ⅓ cup of all-purpose flour and keep stirring constantly for about 1 minute. This helps cook out that raw flour taste, which is super important.
Step 6: Gradually start pouring in 2 cups of low-fat milk and then 1 cup of half-and-half while whisking like crazy. You want it to be super smooth, no lumps allowed!
Step 7: Slowly pour in 2 cups of low-sodium chicken broth, still whisking away. Keep it smooth and creamy!
Step 8: Stir in 1 teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of black pepper. Let this mixture simmer gently for about 5 to 7 minutes. You’ll notice it starting to get a little thicker, which is exactly what we want.
Step 9: Set aside a little bit of that shredded cheese and crumbled turkey bacon if you want to use them for a pretty garnish later. Save some of that sour cream and those chives too!
Step 10: Stir in the remaining 1 cup of mild cheddar cheese, 1 cup of sharp cheddar cheese, and the cup of sour cream. Keep stirring until all that cheese is melted and the soup is wonderfully creamy. Add in most of your crumbled turkey bacon now too!
Step 11: Gently add your chopped potato chunks to the pot. Give it a good stir, but don’t be afraid to break up a few of the potato pieces against the side of the pot – this helps make the soup even thicker and more satisfying.
Step 12: Ladle this glorious soup into bowls. Top with a little extra cheese, the reserved turkey bacon, and a sprinkle of those fresh, bright chives. Serve it up hot and watch everyone dig in!
Serving Suggestions for Your Creamy Loaded Baked Potato Soup
This soup is practically a meal in itself, but here are a few things that make it even better!
Crusty Bread or Scones: You absolutely need something to mop up every last drop of that dreamy soup. My classic scones are perfect for this – fluffy and buttery!
A Light Side Salad: If you want to add a little freshness, a simple green salad with a light vinaigrette cuts through the richness beautifully.
Extra Crispy Toppings: Don’t be shy with extra cheese, a dollop of sour cream, or even some crunchy croutons on top!
Storing and Reheating Your Creamy Loaded Baked Potato Soup
Okay, so you’ve got some leftovers of this amazing soup? Lucky you! Pop it into an airtight container and stash it in the fridge. It should keep wonderfully for up to 3 days. When you’re ready for more, the best way to reheat is definitely on the stovetop over low heat. Give it a good stir, and if it seems a little thick, just add a splash of milk or chicken broth to get it back to that perfect, creamy consistency. Microwaving works too, just stir it every so often to make sure it heats evenly. This soup is also great for meal prep – just make sure to store your toppings separately!
Frequently Asked Questions about Creamy Loaded Baked Potato Soup
Can I make this soup vegetarian?
Absolutely! To make this creamy loaded baked potato soup vegetarian, just swap out the turkey bacon for some pre-cooked vegetarian bacon bits or even some crispy fried onions for a similar crunch. And instead of chicken broth, use a good quality vegetable broth – it works just as well! My vegetarian quinoa lentil bake has some great veggie broth ideas.
How can I make the soup thicker or thinner?
If you like your soup extra thick and hearty, I have a little trick! Before serving, mash some of the cooked potato chunks against the side of the pot with your spoon. This releases more potato starch and makes it super creamy. If it ends up too thick, just stir in a little more milk, half-and-half, or broth until it reaches your desired consistency.
Can I use different types of cheese?
Oh, for sure! Cheddar is fantastic because it melts so well and has that classic flavor, but feel free to mix it up. A sharp white cheddar is delicious, or you could even throw in some Monterey Jack or a bit of Gruyere for a more complex taste. Just make sure whatever cheese you use melts nicely!
Enjoy Your Delicious Creamy Loaded Baked Potato Soup!
I really hope you give this Creamy Loaded Baked Potato Soup with Cheddar and Chives a try. It’s seriously one of my favorite go-to comfort meals! If you make it, please let me know what you think in the comments – I’d love to hear how it turned out for you. And hey, sharing is caring, so feel free to pin this recipe or share your creations with me on Pinterest @easydetoxrecipes! You might also like my easy fruit tart recipe!
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Creamy Loaded Baked Potato Soup with Cheddar and Chives
- Total Time: 35 min
- Yield: 8 servings
- Diet: Vegetarian
Description
This loaded baked potato soup is creamy, cheesy, and packed with crispy turkey bacon, tender potatoes, and chives. An easy comforting dinner ready in 35 minutes.
Ingredients
- 4 russet potatoes, scrubbed
- 8 slices turkey bacon
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup diced yellow onion
- ⅓ cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Pierce the potatoes several times with a fork and microwave for 12 to 15 minutes until tender. Let cool slightly, then peel and cut into chunks.
- Cook the turkey bacon in a skillet over medium heat until crisp. Transfer to a paper towel lined plate and crumble once cooled.
- In a large pot, melt the butter over medium heat.
- Add the garlic and onion and cook for 2 to 3 minutes until softened.
- Whisk in the flour and cook for 1 minute while stirring constantly.
- Slowly whisk in the milk and half and half until smooth.
- Gradually pour in the chicken broth while whisking.
- Stir in the salt, garlic powder, and black pepper. Simmer for 5 to 7 minutes until slightly thickened.
- Reserve a small amount of cheese and turkey bacon for garnish if desired.
- Stir in the remaining cheddar cheese, turkey bacon, and sour cream until melted and creamy.
- Add the potato chunks and gently stir, breaking some apart for a thicker texture.
- Serve hot topped with extra cheese, turkey bacon, and fresh chives.
Notes
- For extra creamy soup, mash some of the potatoes directly into the broth before serving.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
