Loaded Baked Potato Soup – Chicken & Bacon Easy Delicious Recipe

There’s nothing quite like a warm, hearty bowl of Loaded Baked Potato Soup – Chicken & Bacon Easy Delicious to comfort you on a chilly day. This soup brings together the classic flavors of a baked potato, loaded with all the fixings, and elevates it with tender chicken and crispy bacon. It’s a perfect blend of creamy, cheesy goodness that feels like a hug in a bowl, making it an ideal choice for busy weeknights or cozy weekends.

What makes this recipe stand out is its simplicity and versatility. Whether you’re looking for a quick family meal or a dish to impress guests, this loaded potato soup checks all the boxes. With minimal prep and ingredients you likely already have in your pantry, you can whip up a pot of this comforting soup in no time. Plus, it’s easily adaptable for different cooking methods, like a slow cooker for hands-off ease.

In this guide, we’ll walk you through everything you need to know to create this flavorful baked potato soup. From the essential ingredients to step-by-step instructions, we’ve got you covered. Let’s dive into how to make this delicious meal that’s sure to become a staple in your kitchen!

Recipe Overview

• Cuisine: American Comfort Food
• Category: Soup, Main Dish
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6-8

What You’ll Need

To create this indulgent loaded potato soup, each ingredient plays a key role in building layers of flavor and texture. Here’s a quick look at what you’ll need and why each component matters:

• Potatoes: The star of the dish, providing a hearty base with a creamy texture when cooked and mashed.
• Chicken: Adds protein and a savory depth, making the soup a complete meal.
• Bacon: Brings a smoky, crispy element that mimics the classic loaded baked potato topping.
• Cheddar Cheese: Melts into the soup for that irresistible cheesy potato soup vibe.
• Cream and Broth: Combine to create a rich, velvety consistency that’s the hallmark of this comfort food.
• Seasonings: Simple spices and herbs enhance the natural flavors without overpowering the dish.

INGREDIENTS

• – 4 large russet potatoes, peeled and diced
• – 1 pound boneless, skinless chicken breast, cooked and shredded
• – 6 slices bacon, cooked and crumbled
• – 1 medium onion, finely chopped
• – 2 cloves garlic, minced
• – 4 cups chicken broth (low-sodium preferred)
• – 1 cup heavy cream
• – 2 cups shredded sharp cheddar cheese, divided
• – 2 tablespoons unsalted butter
• – 2 tablespoons all-purpose flour
• – 1 teaspoon dried thyme
• – 1/2 teaspoon black pepper
• – 1 teaspoon salt (adjust to taste)
• – 1/2 cup sour cream (for serving, optional)
• – 2 green onions, chopped (for garnish)

PREPARATION

1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux. This will help thicken the soup.
3. Gradually pour in 4 cups of chicken broth, whisking to prevent lumps. Add the diced potatoes and 1 teaspoon of dried thyme. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.
4. Using a potato masher or immersion blender, mash about half of the potatoes in the pot to create a creamy texture while leaving some chunks for heartiness.
5. Stir in 1 cup of heavy cream, 1 1/2 cups of shredded cheddar cheese, shredded chicken, and half of the crumbled bacon. Season with 1/2 teaspoon black pepper and 1 teaspoon salt. Simmer for 5 minutes on low heat until the cheese melts and the soup is heated through.
6. Serve hot, garnished with the remaining 1/2 cup of cheddar cheese, extra bacon crumbles, chopped green onions, and a dollop of sour cream if desired.

NUTRITION INFORMATION

• Serving Size: 1 bowl (based on 6 servings)
• Calories: 520
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 980mg
• Total Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 28g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Tips for the Creamiest Texture

Achieving the perfect creamy consistency in your loaded potato soup is all about balance. Mash only half of the potatoes to maintain some texture while ensuring a velvety base. Using heavy cream instead of milk also adds richness. If the soup feels too thick, gradually add more broth until you reach your desired consistency.

Customizing Your Soup

One of the best things about this baked potato soup is how customizable it is. Swap chicken for turkey, or go meatless by omitting the protein and adding extra veggies like broccoli or carrots. You can also experiment with different cheeses, such as Monterey Jack, for a unique twist.

Crockpot Method for Ease

For a hands-off approach, try making crockpot loaded potato soup. Add all ingredients except the cream, cheese, and bacon to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes, then top with bacon before serving.

Storing and Reheating Leftovers

This cheesy potato soup stores well in the fridge for up to 3 days in an airtight container. Reheat on the stovetop over low heat, adding a splash of broth or milk to loosen the consistency if it thickens. Avoid freezing, as the dairy may separate and affect the texture.

Pairing Suggestions

Elevate your meal by pairing this soup with a crusty piece of bread or a fresh side salad. It also works wonderfully as a starter for a larger dinner featuring grilled meats or roasted vegetables, making it a versatile addition to your fall soup recipes collection.

Why Chicken and Bacon?

The combination of chicken bacon in this soup adds both protein and a smoky depth of flavor. Chicken keeps the dish hearty, while bacon mimics the classic loaded potato toppings, creating a balance of savory and indulgent notes in every bite.

FREQUENTLY ASKED QUESTIONS

Can I use pre-cooked chicken for this recipe?

Absolutely! Using pre-cooked or rotisserie chicken is a fantastic time-saver for this loaded potato soup. Simply shred the chicken and add it during the final steps of cooking to warm through. This cuts down on prep time without sacrificing flavor.

Is there a lighter version of this soup?

Yes, you can make a lighter version of this baked potato soup by substituting heavy cream with half-and-half or whole milk. Additionally, reduce the cheese or use a low-fat variety, and opt for turkey bacon instead of regular bacon to cut down on calories.

Can I make this soup ahead of time?

Definitely! Prepare this cheesy potato soup up to a day in advance, but hold off on adding the garnishes like bacon and green onions until serving. Reheat gently on the stovetop, stirring occasionally, and adjust the consistency with a bit of broth if needed.

What potatoes work best for this recipe?

Russet potatoes are ideal for this loaded potato soup because of their starchy texture, which helps create a creamy consistency when mashed. Yukon Gold potatoes can also work if you prefer a slightly buttery flavor, though they may not break down as easily.