Made with simple ingredients in under 1 hour, this flavorful and cozy bowl of homemade loaded baked potato soup is easy to make and always crowd-pleasing. With cheese, bacon bits, and sour cream, it'll be a hit this fall and well into cold weather season!
Wash the potatoes and pierce with a fork. Cook potatoes in the microwave for 12 to 15 minutes or until tender. Alternatively bake in a preheated oven at 350°F for 45 minutes, or until fork tender. Carefully cut into halves and let cool.
Meanwhile, cook bacon in a frying pan over medium-high heat until crisp. Remove bacon and place on a paper towel lined plate. Reserve 1 Tablespoon of the bacon grease. Once bacon has cooled, crumble into small pieces.
In a large pot, melt butter over medium-low heat. Add bacon grease and onions. Cook for 2 to 3 minutes or until the onions are tender. Add the garlic and cook an additional minute.
Slowly whisk flour into the pan and stir 1 to 2 minutes. Next, slowly whisk in the milk and half and half. Keep whisking until smooth. Gradually add in the chicken stock. Bring to a light simmer.
Whisk in salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.
If you’d like to use cheese and bacon as a garnish, save 1/4 cup of each. Then stir in the cheese, sour cream and cooked bacon. Remove pan from heat.
Scoop potato chunks into the pan and discard the skins. Break potatoes into small pieces or leave them chunky, depending on your preference. Season to taste.
Serve while warm topped with your favorite garnishes, like cheese, bacon and chives.
Notes
Store leftovers in a covered container for up to 3 days in the refrigerator.