Description
This comforting Loaded Baked Potato Soup is the ultimate soul-soothing meal. Combining tender, rustic potato chunks in a creamy, velvety base with savory turkey bacon and sharp cheddar cheese, this soup delivers deep flavor without the long cook time. Whether warming up a weeknight dinner or serving as a hearty weekend lunch, this dish offers a perfect balance of textures and satisfying, wholesome ingredients that your whole family will adore.
Ingredients
4 large potatoes, scrubbed
8 slices turkey bacon
4 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
2 cups whole milk
1 cup sharp cheddar cheese, shredded
2 tbsp fresh chives, chopped
Salt and black pepper to taste
Instructions
Pierce the potatoes and microwave until tender, approximately 8-10 minutes, then dice into bite-sized chunks.
In a large pot, cook the turkey bacon until crispy, remove, crumble, and set aside.
In the same pot, melt butter and sauté minced garlic until fragrant.
Whisk in the flour and cook for 1 minute to create a roux.
Slowly whisk in the broth and milk until the liquid is smooth and begins to thicken.
Add the diced potatoes and bring to a gentle simmer.
Stir in the shredded cheddar cheese until smooth.
Season with salt and pepper to taste.
Serve warm, topped with the crumbled turkey bacon and fresh chives.
Notes
You can microwave the potatoes ahead of time to save even more prep time. For a healthier profile, substitute milk with half-and-half for extra creaminess or Greek yogurt for a tangy punch.