I call this my weeknight hug in a bowl. The potato soup tastes rich and creamy, yet the path from empty pot to full spoon stays simple. I start the bacon. I zap the spuds. The kitchen smells like a tiny diner that knows my name. That first steam hits my face and I swear I slow down. We make this simple potato soup recipe on the stovetop because we like control and we like fast. I keep the heat gentle so the dairy stays smooth. The mash thickens the base and the cheddar melts soft. This is creamy potato soup with real body. If you need a short cut, the microwave handles the potatoes while the pot warms. A good recipe potato should treat you kindly. Is it a copy of the famous chicken salad chick potato soup recipe No. Do we use the same cozy ideas Yes. Hot broth. Tender potatoes. Crisp bacon. Cool sour cream. Bright chives. That balance wins. If you want a soup recipe that feels like a nap with a spoon, this one is ready when you are.

1 Key Takeaways
2 Easy Loaded Baked Potato Soup Recipe
3 Ingredients for Loaded Baked Potato Soup
4 How to Make Loaded Baked Potato Soup
5 Tips for Making Loaded Baked Potato Soup
6 Making Loaded Baked Potato Soup Ahead of Time
7 Storing Leftover Loaded Baked Potato Soup
8 Try these Soup next
9 Loaded Baked Potato Soup
10 Nutrition

1 Key Takeaways

We call this potato soup our calm night plan. Potato soup shows up fast and kind. The pot warms. The kitchen smells like bacon and butter. We stir. We taste. We smile. The base feels creamy and smooth. The spoon lands heavy with tender potato and sharp cheddar. Two words pop up twice in my head potato soup potato soup. I know that looks funny. I mean it though. This bowl fixes long days.

You want steps that keep stress low. We lean on the microwave for the potatoes. We use one pot for the soup. We build flavor with onion and garlic. We finish with sour cream and chives. The texture feels rich yet light enough for a weeknight. This suits kids and grown ups. It scales well. It freezes well. It hits the spot with grilled bread.

At Simply Cooked Recipes with Kathy we write for cooks who like real food. We test in a small kitchen. We try again when the pot fights us. We write what works. We share what fails. That honesty builds trust. Visit our home at https://www.simplycookedrecipes.com for more warm bowls and simple wins.

2 Easy Loaded Baked Potato Soup Recipe

I make this on busy nights when the fridge looks bare yet hope still knocks. The plan goes like this start bacon in a skillet so the scent sets the tone, microwave the spuds till soft, then build a quick roux in a soup pot. That path keeps cleanup small and the clock kind. Twice in this intro I say potato soup since the main keyword helps folks find us and it fits how this bowl feels in real life.

The mouthfeel lands like a cozy sweater. Steam rises and fogs my glasses. The spoon shows bits of golden potato and tiny green flecks. A little cheddar pulls in soft strings. That creamy potato soup idea lives here, not in a stuffy cafe, but in a small pot that hums on a home stove. The flavor reads simple and round with salt from bacon, warmth from garlic, and tang from sour cream.

For folks who search a simple potato soup recipe or a potato soup recipe stovetop, this guide meets that need. It feels friendly to beginners. It stays helpful to pros who want dinner done without fuss. I keep notes on timing and texture so you get the same bowl each time. If you crave a wink to the chicken salad chick potato soup recipe, you will taste that spirit in the toppers and the creamy finish.

3 Ingredients for Loaded Baked Potato Soup

Russet potatoes I scrub the skins, prick them with a fork, and use the microwave to soften them. Russets give starch that thickens the pot and a mild flavor that welcomes salt and dairy. I cube some smooth, I roughly mash the rest for body. That blend makes each spoonful feel alive.

Bacon I fry strips till crisp. I set them on a towel so they keep their crunch. A spoon of the fat seasons the base. The rest waits on the side till the end so each bite keeps snap and smoke. Bacon wakes the whole bowl.

Butter A modest knob melts in the pot and plays well with flour. Butter carries the garlic and onion, gives gloss, and rounds sharp edges. It whispers comfort in a way oil cannot match.

Garlic Two cloves, minced fine, go in with the butter. The scent turns the kitchen bright. Garlic sits in the background and boosts the soup without taking over.

Yellow onion A small dice goes soft and sweet as it cooks. Onion builds the savory core. It makes every other flavor make sense. No big chunks, just tiny bits that melt into the base.

All purpose flour A short cook with butter makes a light roux. This thickens the liquid so the spoon leaves a path on the back. No clumps, just smooth body that feels kind on a cold night.

Milk I pour in low fat milk for a lighter feel that still reads creamy. The milk softens the starch and keeps the soup gentle. Warm milk helps the pot avoid lumps.

Half and half A cup adds richness without turning the pot heavy. This gives sheen and a soft mouthfeel. It lets the cheddar melt like a dream.

Chicken stock Stock thins the dairy and brings salt and depth. Use low sodium so you control the final taste. Warm stock blends best and keeps the texture smooth.

Kosher salt and black pepper I season in layers. A pinch with the simmer. A small finish at the end. Pepper gives a little bite that keeps each spoon lively. Taste as you go. Let the potato speak.

Cheddar cheese I mix mild and sharp. Mild melts like silk. Sharp brings tang. I save a handful for the top so each bowl shows color and pull.

Sour cream This cool dairy adds tang and rounds the soup. It sets the loaded vibe with bacon and chives. Stir it off the heat so it stays smooth.

Chives Fresh chives cut through the richness. They add gentle onion notes and a bright look. A sprinkle makes each bowl feel cared for.

4 How to Make Loaded Baked Potato Soup

Step one cook the potatoes Pierce each potato. Microwave till tender. Cool till you can handle. Peel some, leave some skin for texture. Cut into chunks. Lightly mash a cup of the potato to help thicken the pot.

Step two crisp the bacon Cook strips in a skillet over medium heat till crisp. Move to a towel. Save a spoon of the fat. Crumble bacon and set aside. This step makes the kitchen smell hopeful.

Step three build the base Melt butter in a large pot. Add the saved bacon fat, onion, and garlic. Cook till the onion turns soft. Sprinkle flour. Stir and cook a minute so the raw edge fades. The mix should look smooth and pale.

Step four add liquids Whisk in warm milk, then half and half, then stock. Keep whisking till the liquid turns silky. Bring the pot to a gentle simmer. The spoon should leave a light coat on the back.

Step five season and enrich Add salt and pepper. Stir in most of the cheddar and the sour cream. Turn off the heat. The cheese should melt clean. The surface should shine.

Step six add potatoes and bacon Slide in the chunks and the crumbles, saving a bit for garnish. Stir gently. Some pieces break and thicken the soup. Some stay whole for bite. This brings that rustic potato chowder vibe which is one of our favorite semantics for the main idea.

Step seven serve Ladle into warm bowls. Top with the saved cheddar, extra bacon, and chives. Take a breath. Take a sip. This hearty potato bisque feeling lands warm and steady. That is dinner.

5 Tips for Making Loaded Baked Potato Soup

Use warm liquids. Cold milk shocks the roux and can cause lumps. Warm milk blends smooth and keeps the body even. Small tip, big win. A steady simmer keeps dairy calm and the texture glossy.

Balance texture. Mash a little potato for body. Leave chunks for bite. If the pot reads too thick, whisk in more warm stock. If it reads thin, simmer five minutes longer. The spoon tells you when it is right.

Season smart. Salt flourishes late. Bacon and cheddar already carry salt. Taste near the end before you add more. For folks who test new ideas try a tiny spoon of mustard or a light pinch of smoked paprika. It adds depth without stealing the show or the potato soup soul.

6 Making Loaded Baked Potato Soup Ahead of Time

I make the base a day early when company comes. I stop before cheese and sour cream. I cool the pot fast, then chill. The next day I warm it slow, stir in the dairy, and add the potatoes and bacon. This plan protects the silky feel.

For freezer prep I portion the soup without the sour cream. I chill overnight, then freeze flat in bags. Reheat on low heat. Stir in sour cream just before serving. The flavor stays bright and the texture stays kind.

Label containers. Write the date and the name so future you smiles. This helps on busy weeks when a fast soup recipe beats takeout. A batch of rolls on the side turns it into a small win that feels big.

7 Storing Leftover Loaded Baked Potato Soup

Let the soup cool till warm. Move to airtight containers. Store in the fridge for up to four days. Reheat on low heat and stir often so the dairy stays smooth. Add a splash of stock if it tightens up.

For single bowls I like wide glass jars. They stack well and reheat clean. Keep toppings in a small cup so bacon stays crisp and chives stay bright. Stir in the sour cream again if the flavor needs lift.

This dish makes great work lunches. It travels well in a thermos. Pack crackers or toasted bread. A side salad adds crunch and color. The main keyword lives here one more time potato soup brings comfort to a desk day without making you sleepy.

8 Try these Soup next

9 Loaded Baked Potato Soup