Loaded Baked Potato Soup Recipe

This is a straightforward homemade version of Applebee’s Loaded Baked Potato Soup — rich, creamy potato soup loaded with crispy bacon, melted cheddar, and sour cream. It’s ready in under 40 minutes and makes you feel like you’re sitting in a booth at 8pm on a rainy Tuesday.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: cheesy, smoky, buttery, warm
• Great for: weeknight dinners, sick days, carbs-for-the-soul cravings

Why I Like This Recipe

So… I made this once during a random cold snap in March and now it’s part of my comfort meal rotation. It’s got crispy bacon, two kinds of cheese, and potatoes you don’t even have to peel — what’s not to love? Plus, the leftovers slap even harder the next day. Don’t skip the sour cream. Just don’t.

Ingredients

• 4 russet potatoes, scrubbed
• 8 slices of bacon
• 4 tbsp unsalted butter
• 1 tbsp reserved bacon fat
• 2 garlic cloves, minced
• ¼ cup chopped yellow onion
• ⅓ cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt
• ½ tsp garlic salt
• ½ tsp black pepper
• 1 cup mild cheddar, shredded
• 1 cup sharp cheddar, shredded
• 1 cup sour cream
• Fresh chives, for garnish

How To Make Loaded Baked Potato Soup

1. Microwave the potatoes: Poke them with a fork. Zap them for 12–15 mins till soft. Cool, then peel (or don’t) and chop into chunks.
2. Crisp the bacon: Fry it in a skillet, drain on paper towels, crumble when cool. Save a spoonful of the fat — it’s flavor.
3. Start the soup base: Melt butter + bacon fat in a big pot. Add garlic + onion. Cook 2–3 mins till soft.
4. Make the roux: Whisk in the flour, cook for a minute. Slowly add milk + half and half, then stock. Whisk till smooth.
5. Simmer: Add salt, garlic salt, pepper. Simmer gently 5–7 mins till it thickens just a bit.
6. Add the good stuff: Stir in the cheeses (save some if you’re garnishing), the sour cream, and most of the bacon.
7. Potato time: Add the potato chunks — smash a few for texture, leave some big. Stir gently.
8. Serve hot: Top with more cheese, bacon, chives — whatever makes your heart happy.

Tips for Success

• Don’t skip the bacon fat. It’s the soul of the soup.
• Microwave = faster, but oven-baked potatoes work too.
• Use freshly shredded cheese — melts smoother.
• Soup too thick? Add more stock or a splash of milk.
• Want it chunky? Don’t over-mash the potatoes.

Storage and Reheating

• Fridge: Store in a sealed container for 3–4 days.
• Freezer: Not ideal — dairy can split.
• Reheat: Low heat on stove, add a splash of milk if it’s too thick. Microwave works in a pinch.

FAQs

Common Mistakes and How to Dodge Them

• Soup is too thin – Let it simmer longer. Flour + time = thickening magic.
• Soup is too thick – Stir in more milk or stock till it’s where you want it.
• Clumpy cheese – Use fresh grated cheese and lower heat before adding it.
• Overcooked bacon – Pull it from the pan when it’s just crisp. It’ll keep cooking a bit.
• Bland soup – Season as you go. Potatoes suck up flavor like a sponge.

Nutrition Facts (Per Serving – ~1 cup)

• Calories: 502 kcal
• Fat: 34 g
• Saturated Fat: 19 g
• Cholesterol: 90 mg
• Sodium: 962 mg
• Carbs: 31 g
• Fiber: 3 g
• Sugars: 6 g
• Protein: 18 g