Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound bacon, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 8 cups chicken broth; 4 pounds russet potatoes, peeled and cubed; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup chopped fresh chives

Jump to Recipe·Print Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

I get you. Sometimes, you just want to curl up with a bowl of comforting goodness that warms your soul—and your taste buds—while requiring minimal effort. That’s why I’m here to introduce you to your new best friend: Loaded Baked Potato Soup. It’s rich, creamy, and it tastes like a warm hug from your grandma. Only better because there’s bacon involved. Ready to get cooking? Let’s dive in!

Why This Recipe is Awesome

Seriously, this recipe is like the culinary version of a Swiss Army knife. Not only is it ridiculously easy, but it also gives you major flavor points without any fancy chef skills needed. It is basically idiot-proof, and trust me, if I can do it without setting off the smoke alarm, so can you. Plus, who doesn’t love a soup that’s practically a meal in a bowl? It’s filling, hearty, and it has bacon—what more could you ask for?

Here’s the kicker: this beauty can be made in about 45 minutes. You could probably lounge on the couch for a bit before making this masterpiece. And you know what? You might even impress your friends or that cute neighbor who always rushes by; no judgment here!

Ingredients You’ll Need

Alright, it’s grocery list time. Grab your trusty shopping bag and make sure you have the following ingredients. These are pretty standard, so if you’re lacking some, I’m side-eyeing your pantry:

1 tablespoon olive oil: Because frying things in bacon grease alone might not be the healthiest option (but we applaud the effort).
1 pound bacon, chopped: The more bacon, the better. Trust me on this.
1 large onion, chopped: For that sweet, sweet flavor boost.
3 cloves garlic, minced: Garlic is like the fairy dust of the kitchen.
8 cups chicken broth: The magic liquid that pulls everything together.
4 pounds russet potatoes, peeled and cubed: You know, those starchy vessels of joy.
1 teaspoon salt: Because bland is not an option here.
1/2 teaspoon black pepper: A little kick to wake everything up.
1 cup heavy cream: For the luxuriousness. Seriously, who doesn’t like to indulge?
1 cup shredded cheddar cheese: Because cheese makes everything better, period.
1/2 cup sour cream: A dollop of this and you’re golden.
1/4 cup chopped fresh chives: For some color and the ‘fancy’ factor.

Step-by-Step Instructions

Let’s get cooking, my friend. Follow these steps, and you’ll be slurping soup in no time:

Heat olive oil in a large pot or Dutch oven over medium heat. Not too hot, or you’ll end up frying your kitchen.
Add bacon and cook it until it’s crispy. It’s like a bacon party in your pot. Use a slotted spoon to remove the crispy goodness and set it aside, leaving that beautiful bacon grease behind.
Toss in the onion and cook until softened, about 5 minutes. You want it translucent and ready to mingle.
Add garlic and cook for 1 minute more until your kitchen smells like Heaven. Seriously, try not to eat it at this point.
Pour in the chicken broth and add the cubed potatoes, salt, and pepper. Bring it to a boil and then reduce the heat and simmer for about 15-20 minutes, or until those potatoes are tender.
Time to blend! Carefully transfer about half of the soup to a blender, or if you’re feeling fancy, use an immersion blender right in the pot. Blend until smooth and then return it to the pot.
Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring until the cheese is melted and everything is nice and warmed through. Do NOT let it boil, or it might get cranky.
Mix in the sour cream until well combined. This is the moment of glory.
Serve hot, garnished with your reserved bacon bits, extra cheddar cheese, and fresh chives. Your bowl should look like a food magazine cover.

Common Mistakes to Avoid

Let’s spare ourselves the pain of learning the hard way, shall we? Here are some classic no-no’s to watch for:

Ignoring the bacon grease: I mean, come on. If you just toss that out, you’re missing out on a lot of flavor.
Not adding enough salt: Your soup will end up tasting like sad potatoes in broth.
Trying to blend the entire pot: Unless you enjoy a potential face full of hot soup, blend in batches.
Boiling it after adding cream and cheese: This could lead to a cheese catastrophe. Just keep it low and slow.
Forgetting the chives at the end: Seriously, it’s the sprinkly cherry on top.

Alternatives & Substitutions

Maybe you’re missing an ingredient or two; it’s fine. Life happens. Here are some easy substitutions to keep your soup dreams alive:

Bacon: You can totally use turkey bacon or even crumbled sausage if you’re feeling adventurous.
Heavy cream: Half-and-half will work in a pinch, or for a lighter version, go with whole milk.
Chives: Green onions are just as fabulous if you don’t have chives.
Cheddar cheese: Feel free to mix it up with Monterey Jack, pepper jack, or even a vegan cheese if you want to keep it cruelty-free.
Chicken broth: Vegetable broth is always a good alternative. It will still be delicious.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that?

How do I store leftovers? Just plop them in an airtight container and throw them in the fridge. They should be good for a few days unless you wipe the bowl clean like I usually do.

Can I freeze this soup? Absolutely! If it lasts that long. When freezing, just skip the cream and add it when you reheat.

Is this gluten-free? If you use gluten-free broth, you’re golden.

Can I add veggies? Of course! Go wild with some carrots, celery, or whatever tic-tac-sized veggie you find in your fridge.

How can I make it vegetarian? Easy peasy. Use veggie broth and ditch the bacon. You can even add some sautéed mushrooms for a savory kick.

Final Thoughts

Now you’re armed with the knowledge to make the best Loaded Baked Potato Soup your taste buds have ever experienced. So grab your ingredients and get cooking. Impress someone—or yourself—with your new culinary skills. Honestly, there’s no need to serve it with anything fancy; it’s a bowl of comfort in itself. You’ve earned this. Happy cooking, and may your soup be ever creamy and delicious!

Loaded Baked Potato Soup